kirby-wave

Hi again, gonna give this a try any feedback is welcome. This weeks second recipe is a Japanese take on mapo tofu, enjoy!

Ingredients for sauce

  • 2½ Tbsp. doubanjiang  (this is a must have)
  • 1 Tbsp. miso
  • ½ Tbsp soy sauce
  • 2 Tbsp. mirin
  • 1 tsp toasted sesame oil
  • 1 tsp. potato starch or cornstarch
  • 4 Tbsp. water

Ingredients for sauté

  • 2 cloves garlic (minced)
  • 1 Tbsp ginger (minced)
  • 2 green onions/scallions (chopped to your liking)
  • 14 oz. soft/silken tofu
  • 1 Tbsp neutral oil
  • ½ lb protein (impossible ground *eef or Seitan fine diced so it resembles crumbles)

Instructions

  • Combine all ingredients for the sauce in a small bowl and mix (set aside).
  • Heat a wok or large frying pan on medium heat, then add oil.
  • Add the 1/2lb of protein, garlic, and ginger to the wok and stir fry till golden brown.
  • Turn heat to medium-low, add the sauce, break apart the silken tofu into bite-sized pieces, and add to the wok.
  • Gently stir the tofu, coating it in the sauce mixture, then simmer till heated through.
  • Add green onions and serve with rice.
  • Bobson_Dugnutt [he/him]@hexbear.netEnglish
    1·
    2 months ago

    I’ve made it a couple times, with beef, pork, and no meat. The seasoning is really the star of the show, you definitely don’t need the meat.

    It also pairs really well with mashed potatoes, especially if you add a little extra broth to make it more like a chunky gravy.