A Unique Freeze-Dried Tofu Dish Japanese-Style Mapo Tofu. Mapo Tofu is a popular Chinese dish from Sichuan Province, where spicy food is king and the signature spice of the region–the Sichuan Peppercorn–gives dishes a unique "numbing" effect. It's almost like the Sichuan peppercorns are there to not only add their fragrance and flavor, but also to. The Japanese-style Mapo Tofu (Mabo Dofu) is incredibly flavorful but less spicy than the Sichuan-style.

Make Japanese-style mapo tofu at home with our simple recipe and video, and become the star of your next Asian-inspired dinner party. Recipe and video for making Japanese-style mapo tofu from scratch in your home kitchen, along with detailed history on this unique dish and how it traveled from. Authentic Szechuan style mapo tofu is one of the branding dishes of Szechuan cuisine. You can have A Unique Freeze-Dried Tofu Dish Japanese-Style Mapo Tofu using 14 ingredients and 8 steps. Here is how you achieve it.

Ingredients of A Unique Freeze-Dried Tofu Dish Japanese-Style Mapo Tofu

1. Prepare 3 slice of Freeze dried tofu.
2. You need 1 large of Dried shiitake mushrooms.
3. You need 100 grams of Ground pork.
4. It’s 1 tsp of Finely chopped ginger (or tubed ginger).
5. It’s 3 tbsp of Finely chopped Japanese leeks (or whatever vegetables you have).
6. It’s 1 dash of less than 150ml ◎The juice from the rehydrated shiitake mushrooms.
7. You need 150 ml of ◎water.
8. It’s 2 tbsp of ◎Sake.
9. You need 1 1/2 tbsp of ◎Soy sauce.
10. It’s 1 1/2 tbsp of ◎Mirin.
11. It’s 1 tbsp of ◎Sugar.
12. It’s 1 1/2 tbsp of Miso.
13. You need 1 tsp of Sesame oil.
14. It’s 1 tbsp of + 2 tablespoons Katakuriko + water.

It is spicy, numbing, hot, aromatic and tender. Mapo tofu is one of the top ten famous Chinese dishes and enjoys a high popularity among not only Chinese people but also many western countries. This Vegan Japanese-Style Mapo Tofu is perfect comfort food and really quick and easy to make. The miso gives the dish an enormously satisfying salty, deeply savoury flavour.

A Unique Freeze-Dried Tofu Dish Japanese-Style Mapo Tofu instructions

1. In a pot, bring 500 ml of water to a boil, reduce to medium heat, add in the tofu. I suggest you add half the amount), flip over after a minute, turn off the heat, and let sit…This will plump up the tofu..
2. Re-hydrate the shiitake mushrooms in 150ml of water (remove the stems first and soak to the hot water). Squeeze the water out of the tofu with your hand once it has cooled..
3. Finely chop the shiitake mushrooms along with your favorite vegetables (carrots, onions, cabbage, or even green onions! Whatever you have is fine), and mix together with ◎..
4. Add oil (not listed) to a pan, and saute the ground meat and ginger. Once it has browned, add the shiitake mushrooms and vegetables and saute..
5. Tear the tofu and add it in, add ◎ and bring the pan to a boil, reduce to low heat, cover with a lid, and steam-cook..
6. Once the tofu have soaked in the broth, and the broth has boiled down to your desired level, add miso, and thicken with katakuriko slurry, season with sesame oil, and it's done..
7. Boil down the broth to your liking, boil down to concentrate, or boil for a short period of time for plenty of sauce ♪ Eat it however you like..
8. The tofu will continue soaking up the broth even when you turn off the heat, so remove from heat a little earlier..

Miso isn't usually added to Japanese-Style Mapo Tofu, but I think it gives a nice addition of extra Japanese-y flavour. • Mabo Tofu (or Mapo Tofu) is one of the very popular Chinese dishes in Japan. Tofu in a garlicky, spicy meat sauce is vey tasty, and it goes very well with Steamed Rice. That may be the reason why Japanese people love the dish so much. Mabo Tofu is so popular that it is found at all Chinese. This mapo tofu recipe can be made ahead and frozen in an airtight container.