Ja­panese-style mapo dofu (tofu with spicy miso pork sauce)

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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.

SAUCE

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

MAPO DOFU

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

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