Japanese-style mapo dofu (tofu with spicy miso pork sauce)
1 HOUR | SERVES 4-6 | EASY Japanese-style mapo dofu is gentler, sweeter and less spicy than the Sichuanese original. Pre-cooking the tofu helps firm it
up and prevents it from breaking up when stir-fried. The best accompaniment is steamed short-grain white rice but you could serve it with baked potatoes, fried aubergines or bread.
brown miso 75g tobanjan chilli bean paste 75g
(see ingredients notes)
soy sauce 2 tbsp
mirin 4 tbsp
cornflour 1 tsp
sesame oil 2 tbsp
firm tofu (or silken, if you prefer) 500g sunflower oil 2 tbsp
garlic 2 cloves, finely chopped
ginger 2cm piece, finely chopped red chilli 1, thinly sliced
pork mince 250g
bamboo shoots 100g, cubed (optional) TO GARNISH
toasted sesame oil 1 tbsp spring onions 2, finely sliced sesame seeds 1 tsp, toasted shichimi pepper or dried chilli flakes a generous pinch
• Put all the sauce ingredients in a bowl with 125ml of water, mix well and set aside.
• Cut the tofu into 2cm cubes and lower into a pan of boiling water over a medium heat. When the cubes bob up to the surface, remove them from the pan and drain over a colander for a few minutes.
• Heat the sunflower oil in a wok until smoking hot, then add the garlic, ginger and chilli, and stir-fry for a few seconds until fragrant. Add the pork and cook, stirring, until it is no longer pink.
• Add the bamboo shoots, if using, and stirfry for another minute, then add the sauce and cook on a gentle heat for 3 minutes, stirring occasionally. Finally add the tofu, gently mixing, and let it warm through for a couple of minutes.
• Transfer to a serving bowl, drizzle with the toasted sesame oil and scatter over the spring onions, sesame seeds and shichimi pepper flakes. Serve immediately.
PER SERVING 389 KCALS | FAT 24.1G SATURATES 2.2G | CARBS 12.7G | SUGARS 5.7G FIBRE 0.5G | PROTEIN 30.1G | SALT 2.9G