Easy Mapo Tofu

Instructions

1. Gather all the ingredients. Before you start, drain the tofu for 15 minutes. Simply wrap it with a paper towel and set it on a plate or tray to drain. I use an electric pot for this recipe and others in the 10-Minute Meal series. You could also use a regular saucepan on the stove.
2. In a bowl, combine the sauce ingredients: 1 Tbsp doubanjiang (spicy chili bean paste), ½ Tbsp oyster sauce, ½ Tbsp miso, 1 Tbsp soy sauce, 1 Tbsp mirin, ½ tsp toasted sesame oil, ½ tsp potato starch or cornstarch, and 2 Tbsp water. Stir with a whisk until smooth.
3. Thinly slice 1 green onion/scallion. Set aside a bit for garnish.
4. Cut ¼ block soft/silken tofu (kinugoshi dofu) into small cubes.
5. Peel and mince 1 inch ginger. Mince 1 clove garlic (I use a garlic press).
6. Turn on the heat to medium-high on the stove or Mode II (600W) on the electric pot. When it's hot, add 1 Tbsp neutral oil. Add the ginger and garlic to the hot oil and saute until fragrant; don't let it burn.
7. Add 4 oz ground pork and break up the chunks of meat with a spatula. Cook until the meat is no longer pink.
8. Give the sauce mixture a final stir, then add it to the pot. Simmer and stir to combine with the meat and thicken the sauce.
9. Once the sauce is bubbling, lower the heat to medium or Mode I (250W). Carefully add the cubes of tofu to the pot.
10. Coat the tofu with the sauce by shaking the pot as you stir gently. This will minimize breaking the tofu. Now, add most of the green onions, setting aside some for garnish.
11. Cover with a lid and let it simmer for a minute. Don't overcook as the tofu's texture will change.
12. Turn off the heat and transfer to individual bowls. Here, I serve it donburi-style over hot steamed rice.
13. Garnish with the remaining sliced ​​green onions. You can serve the mapo tofu over steamed rice in a one-bowl meal with a side of soup, or serve the rice and mapo tofu in separate bowls in an ichiju sansai meal.
14. Keep the leftovers in an airtight container and store in the refrigerator for up to 3 days. I do not recommend freezing this dish as the tofu changes its texture once frozen.