Recipe: Tasty Japanese style mapo tofu

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JOC's all-time favorite dish, and it frequently makes it into my dinner menu rotation. This Vegan Mapo Tofu is made with Japanese seasoning. It's mild and not so spicy so everybody in the family can enjoy it! You can have Japanese style mapo tofu using 15 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Japanese style mapo tofu

1. Prepare of sauce.
2. Prepare 2.5 tbsp of chili bean sauce.
3. It's 2 tbsp of mirin.
4. It's 1 tbsp of miso.
5. Prepare 1 tbsp of oyster sauce.
6. You need .5 tbsp of soy sauce.
7. You need 1 tsp of sesame oil.
8. Prepare 1 tsp of corn/potato starch.
9. It's 4 tbsp of water.
10. You need 2 of garlic cloves.
11. It's of seasoning.
12. Prepare 1 inch of ginger.
13. Prepare 2 of scallions.
14. You need 1 pack of soft tofu.
15. You need .5 lb of ground pork.

Mapo tofu is a Chinese dish and also popular home cook dish in Japan and we tweak with Japanese seasoning. This particular recipe is not spicy but you can enjoy the flavor of mapo tofu. But since this is home-cooked, one can add on chilli to make it as spicy as you like (which I did). There is usually no Sichuan peppercorn in Japanese mapo tofu, which is a must-have in the Chinese version.

Japanese style mapo tofu instructions

1. Mix together sauce ingredients.
2. Mince garlic and ginger finely and sauté on medium until fragrant.
3. Add meat.
4. When meat is brown add sauce mixture and stir.
5. Add tofu and stir until coated with sauce.
6. Sprinkle chopped up scallions before turning off heat.
7. Serve over rice.

The Sichuan peppercorns give the signature addicting numbing kick. Mapo Tofu (麻婆豆腐) is traditionally a Szechuan dish characterized by the tongue-numbing ma la flavors from the red chili oil and Szechuan peppercorns. Although Szechuan food is one of my favorite cuisines and I always jump at the opportunity to eat it, my husband is not a huge fan. There are several key differences between Japanese-style mapo tofu and the mapo tofu you find in Chinese restaurants around the world. First of all, our recipe is milder and less spicy than the original Sichuan-style mapo tofu.