Mirin Mapo Tofu
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Challenge yourself using seaweed in a Chinese Dish. Mirin adds another interesting layer of texture to your ordinary Mabo Tofu dish!
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Ingredients (2 servings):
- Mirin (before rehydrating): 15g
- Silken tofu: 250g
- Ginger: about 2g (1 tsp)
- Garlic: about 1g (1/2 tsp)
- Thick green onion: 10g
- Ground pork: 60g
- Salad oil: 1 1/2 tbsp
- Shaoxing wine (can be substituted with Japanese sake): 2 tsp
- Chicken broth (dissolve according to package instructions): 180ml
- Sugar: 1 tsp
- Sesame oil: 1 tbsp
- Black pepper (optional): to taste
■ Seasoning A
- Doubanjiang (can be substituted with red miso): 2 tsp
- Doubanjiang: 1 tsp
- Soy sauce: 1 tsps
How to:
- Soak Mirin in plenty of water for about 8 minutes to rehydrate.
- Leave a portion of the seaweed for decoration uses!
- Cut the tofu into bite-sized pieces, then put them in boiling water, turn off the heat, and let them warm up.
- Finely chop the green onion, garlic, and ginger, then add them to a frying pan with the salad oil.
- Cook over low heat, stirring occasionally to prevent burning. Once you started smelling the fragnant onions, add the ground pork.
- [Tips for sautéing:] To remove any pork smell, sauté it over low heat until it crumbles and releases excess moisture..
- When you see the change in the color of the meat, sauté it for an additional 3 minutes. When the oil starts to bubble, add the seasonings (A) and blend them into the meat.
- Add the Mirin from step 1 and let it blend with everything. Pour in the Shaoxing wine from the edge of the pot over medium heat, then add the chicken broth and simmer lightly (until the salt-cured mirin starts to dissolve).
- Once it thickens, add sugar and the drained tofu. Simmer for about 2 minutes to blend everything, then add sesame oil to finish!
- Serve hot on a plate, sprinkle with black pepper to taste. Decorate it with the reserved mirin in step 2, and enjoy it with freshly cooked white rice!
