Japanese-Style Mabo Dofu [Mah-bo DOH-foo]

Precooking the tofu in boiling water helps to firm it up, which in turn prevents the tofu from breaking down as it stir-fries.

Makes 4 servings

Total time: 20 minutes + steaming rice

FOR THE RICE, COOK:

1

FOR THE SAUCE, WHISK:

1/4 23/ 4

2 4

1/2 1 2

FOR THE MABO DOFU, ADD:

18

2 2 1

1 9 31/ 2

1 2 1 recipe steamed rice, right cup brown miso (23/ 4 oz.) oz. tobanjan chili bean paste, page 36

Tbsp. soy sauce

Tbsp. mirin ( or 2 Tbsp. sugar dissolved in 2 Tbsp. water) cup water tsp. cornstarch

Tbsp. sesame oil oz. firm or silken tofu, cut into 3/4- inch cubes Tbsp. sunflower oil cloves garlic, finely chopped knob ginger ( 3/4- inch), peeled and finely chopped long red chili, thinly sliced oz. ground pork oz. canned bamboo shoots, cubed, optional

Tbsp. toasted sesame oil scallions, thinly sliced tsp. toasted sesame seeds Generous pinch of shichimi pepper or red pepper flakes

For the rice, cook rice according to directions; keep warm.

For the sauce, whisk together miso, chili bean paste, soy sauce, mirin, water, cornstarch, and sesame oil in a bowl.

For the mabo dofu, add water to a pot, filling it half full, and bring to a boil over medium heat.

Add tofu, wait for tofu to rise to the surface, then remove from water and drain in a colander.

Heat sunflower oil in a wok over high until smoking hot. Add garlic, ginger, and red chili; stir-fry a few seconds until fragrant, but not burnt. Add pork and cook, stirring constantly, until it’s no longer pink.

Add bamboo shoots and stir-fry 1 minute. Stir in sauce, and cook on a gentle heat, about 3 minutes, stirring occasionally. Add the tofu, gently mixing, until warmed through.

Divide rice and mabo dofu among serving bowls, and drizzle with toasted sesame oil, scallions, sesame seeds, and pepper flakes.

Per serving: 806 cal; 38g total fat (8g sat); 46mg chol; 1880mg sodium; 84g carb (6g fiber, 9g total sugars); 31g protein