Japanese Mapo Tofu

• servings: 2 servings
• total time: 12 minutes

Ingredients

2/3 cup low sodium chicken stock

1 tablespoon mirin

1 tablespoon oyster sauce

2 teaspoons toasted sesame oil

1 tablespoon potato starch

1 tablespoon vegetable oil

60 grams onion (1/2 small onion, finely minced)

9 grams grated garlic (1 very large clove, grated)

9 grams grated ginger (equal amount to garlic, grated)

1 tablespoon miso

150 grams ground pork

396 grams silken tofu (1 block cut into 1/2-inch cubes)

Chili oil (to taste)

Scallions (chopped for garnish)

Directions

To make the sauce for the Mabo Dofu, add the chicken stock, mirin, oyster sauce, toasted sesame oil, and potato starch to a bowl and whisk to combine.

Preheat a large frying pan over medium-high heat until hot. Add the vegetable oil, onions, garlic, ginger, and miso, and stir-fry the mixture until the onions are tender and the miso starts to brown.

Add the ground pork to the pan and use a spatula to break it up into small crumbs.

When the pork is cooked through, give the sauce ingredients another stir to reincorporate the settled starch and then pour it into the pan. Add the tofu and gently spread it around so that it's submerged in the sauce.

Cook the tofu in the sauce, stirring gently or tossing, until the tofu is heated through and the sauce has thickened.

Serve your Japanese Mapo Tofu garnished with scallions and chili oil to taste.

Nutrition

• Calories: 501 kcal
• Total Fat: 34 g
• Saturated Fat: 13 g
• Cholesterol: 56 mg
• Sodium: 799 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 2 g
• Total Sugars: 8 g
• Protein: 26 g