Recipe: Japanese-style mapo dofu
- 500g firm tofu (or silken if you prefer)
- 2 tbsp sunflower oil
- 2 garlic cloves, finely chopped
- 2cm piece of root ginger, peeled and finely chopped
- 1 long red chilli, thinly sliced
- 250g minced pork
- 100g bamboo shoots, cubed
For the sauce
- 75g brown miso
- 75g tobanjan chilli bean paste
- 2 tbsp soy sauce
- 4 tbsp mirin (or 2 tbsp sugar dissolved in 2 tbsp water)
- 125ml water
- 1 tsp cornflour
- 2 tbsp sesame oil
- 1 tbsp toasted sesame oil
- 2 spring onions, finely sliced
- 1 tsp toasted white sesame seeds
- Generous pinch of shichimi pepper or hot chilli (dried red pepper) flakes
- Place all the sauce ingredients in a bowl, mix well and set aside.
Cut the tofu into 2cm cubes, place in a pan of boiling water over a medium heat and when they rise to the surface, remove and drain over a colander. This will prevent the tofu from breaking up as it stir-fries.
Heat the sunflower oil in a wok until smoking hot. Add the garlic, ginger and chilli and stir-fry for a few seconds until fragrant, but not burnt. Add the pork and cook, stirring constantly, until it is no longer pink.
Add the bamboo shoots and stir-fry for another minute, then add the sauce and cook on a gentle heat for about 3 minutes, stirring from time to time. Finally add the tofu, gently mixing, and let it warm through.
Transfer to a serving bowl, drizzle with the sesame seed oil, and scatter over the spring onions, white sesame seeds and shichimi pepper or hot chilli flakes. Serve immediately.