Mabodofu

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Mabodofu

Serves: 2

By: Koj

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

This warming dish of mince and tofu in a spicy sauce was introduced to Japan by a chef who emigrated from Sichuan in 1952. Usually served on its own, it is perfect as a topping for a donburi, with an addictive harmony of spicy umami with sweet and savoury. Recipe from my book “No sushi” adapted for online courses.

Ingredients

Mabodofu sauce

• 5 tbsp vinegared gochujang
• 1 tbsp sugar
• 1 tsp corn flour
• 2 tbsp red miso
• 2 tbsp soy sauce
• 5 tbsp sake
• 200ml of boiled, hot water (about a mug)
• 5g sachet of dashi powder

Ingredients

• 2 tbsp ginger and garlic puree
• 2 spring onions
• Vegetable oil, for frying
• 250g pork mince (or other type of mince)
• Half a pack of firm tofu

Equipment

• Chopping board & sharp knife
• Mixing bowl
• Whisk or hand stick blender
• Small saucepan with lid
• Non stick frying pan
• Cooking spatula
• Serving bowls

Instructions

Prep: Make the sauce

1. Boil the kettle.
2. Add 5g of instant dashi granules, 1 tablespoon of sugar and 1 heaped tsp of corn flour into a mixing bowl.
3. Measure out 200ml of boiled water (about a large mug) and add to the dry ingredients in the mixing bowl.
4. Once the dashi granules and sugar are dissolved, add the remaining ingredients: red miso, soy sauce, sake and vinegared gochujang. Whisk together or use a stick blender.

Prep: vegetables and tofu

1. Chop the spring onion finely.
2. Drain the tofu and place it on some kitchen paper to absorb any excess water. Cut it into dice 15mm x 15mm.

Cook and simmer

1. Add a tablespoon of oil to a frying pan and fry the spring onion gently with the ginger and garlic puree until it is soft and aromatic.
2. Add the pork mince and turn the heat up to brown the mince.
3. Once all the mince is browned, add enough mabodofu sauce to comfortably cover it and add the diced tofu.
4. Gently simmer the mabodofu for 10 minutes until the tofu is warmed through and the sauce thickens a little.

Substitutions and alternatives
You can use any type of mince (e.g. beef mince, turkey mince, soy protein mince)
You can leave out the sugar if you prefer to use only mirin as a sweetener.

Also see
Koj’s recipe for Japanese rice