Vermicular | Mapo Tofu

    Mapo Tofu

    Tailored for: Musui–Kamado
    or
    Oven Pot Click to Modify
    Cooking Flow
    Cook
    8 min
    Cooking Mode

    [MED] 3 min + 1 min + 3 min + 1 min

    Ingredients

    ½ lb (200 g) mixed ground beef and pork
    ½ lb (200 g) thinly-sliced pork belly, cut into 1” pieces
    1 tablespoon vegetable oil

    Sauce Mixture A
    3 tablespoons tianmianjiang (sweet bean sauce)
    3 teaspoons doubanjiang (spicy fermented bean paste)
    3 teaspoons douchijiang (black bean sauce)

    Sauce Mixture B
    2 ¼ cups (300 ml) chicken broth
    3 tablespoons soy sauce
    3 tablespoons sake

    350 g soft (silken) tofu, cut into 1” cubes
    1 stalk Japanese leek, finely chopped, divided
    2 tablespoons cornstarch, dissolved in 2 tablespoons of water

    Garnish
    1 teaspoon chili oil
    Sichuan peppercorn, to taste

    DIRECTIONS
    1. Preheat the pot using [MED] heat. Once [GRILL OK] sign appears, spread vegetable oil evenly. Add in ground meat and pork belly and sear for 3 minutes. Once cooked through, add in Sauce Mixture A and stir frequently for a minute.

    2. Add in Sauce Mixture B and tofu. Continue cooking over [MED] heat for another 3 minutes and add a half portion of chopped Japanese leek.

    3. Turn off heat, drizzle cornstarch mixture and stir well. Bring to a boil over [MED] heat.

    4. Sprinkle Sichuan peppercorn, chili oil and remaining Japanese leek for garnish. Serve warm with rice.

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    Musui–Kamado with the Vermicular Cookbook.

    A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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