Description
This is a traditional Japanese style mapo tofu recipe – but with a twist! I’ve added curry powder for a playful, unexpected pop of flavor to this already tasty dish.
Ingredients
Units
Scale
Sauce
- 2 cups water
- 3 tablespoons soy sauce
- 1 tablespoon shaoxing wine or dry sherry
- 1 tablespoon oyster sauce
- 1 1/2 teaspoons sugar
- 1 1/2 tablespoon potato starch
Mapo curry tofu
- 2 teaspoons sesame oil
- 5 ounces ground pork or vegan ground meat
- 1 thumb size piece fresh ginger, peeled and minced
- 2 garlic cloves, minced
- 2 tablespoons curry powder
- 1 block silken tofu (14oz), drained
- 2 green onions, finely chopped (optional)
- 1 teaspoon ground Szechuan peppercorns (optional)
Instructions
- Mix the ingredients for the sauce in a bowl and whisk until the potato starch has dissolved.
- In a wok or large deep skillet over medium high heat, add the sesame oil and ground pork, and cook for 4 to 5 minutes or until the ground pork is fully cooked.
- Add the ginger and garlic and season with salt and pepper. Stir and cook for 1 minute.
- Add the sauce and bring to a boil.
- When the sauce thickens, add the curry powder and tofu cubes. Gently stir so as not to break the tofu.
- Turn the heat off, transfer the mapo tofu to a serving bowl and top with scallions and a sprinkle of Szechuan peppercorns.
- Serve with short grain Japanese rice. I use Tamanishiki.
Notes
Store the leftovers in the fridge, in an airtight container. It will keep for 2-3 days.
If the consistency gets too watery, warm the leftovers in a pot and stir in 1 tablespoon of cornstarch mixed with 2 tablespoons water to get the gooeyness back.
Nutrition
- Serving Size:
- Calories: 225
- Sugar: 2.5 g
- Sodium: 600.5 mg
- Fat: 12.8 g
- Saturated Fat: 2.8 g
- Carbohydrates: 11.2 g
- Fiber: 2.1 g
- Protein: 14.8 g
- Cholesterol: 37.2 mg
