Japanese Mapo Tofu (Mabo Dofu)

1. If you will serve mapo tofu with rice, cook it before you begin.
2. Prepare and measure all the necessary ingredients.
3. Mix the pork with a bit of salt.
4. Drain the tofu from the liquid and cut into cubes of about 2 cm/~1 inch.
5. Peel and grate the garlic and ginger.
6. In a frying pan or wok, heat 1 tablespoon of oil.
7. Fry the pork (3-5 minutes) over high heat and transfer to a bowl.
8. Add the second tablespoon of oil, garlic and ginger to the pan. Stir-fry for about a minute over medium heat.
9. Then add doubanjiang paste, miso paste, mirin, soy sauce, oyster sauce and sesame oil.
10. Stir everything together, pour in the stock and bring to a boil.
11. When the sauce comes to a boil, add the sliced tofu and cook over medium heat for 6 to 8 minutes.
12. Mix 4 tablespoons of cold water with 2 teaspoons of starch. Add to the sauce.
13. Then add the fried pork and mix everything together.
14. Taste the sauce and season with salt if necessary.
15. Finally, sprinkle with chopped green onions and freshly ground Sichuan pepper (the Japanese version does not include Sichuan pepper, however, it is worth trying, as it adds an interesting flavor and causes a pleasant tingling sensation on the tongue).
16. Mapo tofu (Mabo dofu) is best served immediately after preparation accompanied by cooked rice.

Recipe prepared in cooperation with the store Kuchnie Świata