The Japanese version of a Chinese dish. The Chinese version is extremely spicy, depending on pepper for the main punch of the dish. This version is much milder and has a rather different flavor profile. Delicous.
Mapo sauce:
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4 Tbsp doubanjiang
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4 Tbsp mirin
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2 Tbsp miso
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2 Tbsp oyster sauce
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1 Tbsp soy sauce
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2 tsp sesame oil (roasted)
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2 tsp potato starch/cornstarch
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1 T garlic paste
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1 T ginger paste
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4 green onions/scallions thinly sliced
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14 oz soft/silken tofu (kinugoshi tofu) drained, pressed, and cubed
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olive oil
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1 lb ground pork
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1/2 cup chicken stock
Combine all the ingredients for Mapo Sauce in a bowl and mix well together.
In a large frying pan, heat vegetable oil on medium heat and saute garlic and ginger. Make sure you don’t burn them. Once they are fragrant, add the ground pork and break it up with a spatula or wooden spoon.
When the meat is no longer pink, add the green onions and Mapo Sauce mixture and stir thoroughly.
Once the sauce is back to boiling, add the tofu and gently fold in the tofu with the sauce. Stir frequently, without mashing up the tofu, until it is heated through. Serve over rice.