Originally mapo tofu is a Chinese dish and after it is brought to Japan, it becomes very popular in Japanese cuisine. The Japanese style is less spicy compares to Sichuan style. The main ingredient in the sauce is the chili bean sauce which gives it a spicy flavor.
1 package soft tofu, chopped into chunks
150g ground pork
1 tablespoon minced garlic
1 tablespoon minced ginger
1 teaspoon chili bean sauce
½ tablespoon soy sauce
1 teaspoon cooking wine
1 teaspoon sugar
¾ teaspoon vinegar
½ tablespoon miso
½ tablespoon oyster sauce
1 tablespoon potato starch mixed with 1 tablespoon water
- Stir the sauce ingredients except vinegar in a bowl and set aside.
- Over medium heat, add ginger, garlic and fry until slightly softened. Add in ground pork, break it up finely. Then add chili bean sauce, stir to combine.
- Add the sauce and let it cook for a few minutes until thickened. Stir in vinegar and add tofu. Gently fold into the sauce to coat.
- Stir in starch water at last. Garnish with parsley and serve with rice.