Finished dish photo of Leek and Tomato Mapo Tofu from "What Did You Eat Yesterday?"

Leek and Tomato Mapo Tofu from "What Did You Eat Yesterday?"

From the Japanese manga "What Did You Eat Yesterday?" Vol.14 #107 by Yoshinaga Fumi, main dish. ニラとトマト入りマーボー豆腐 Bulk preparation method for Japanese-style Mapo minced meat sauce and derivative tofu recipes. In terms of flavor, due to the addition of large amounts of miso, it has a sweet and salty sauce aroma and is basically not spicy.

Ingredients

Tofu1 block
Leek150g
Tomato1
#Japanese-style Mapo minced meat sauceto taste
Minced pork250g
Green onionHalf
Garlic1-2 cloves
Ginger3 slices
Salad oilAppropriate amount
Doubanjiang (spicy bean paste)1 spoon
#Tofu seasoningto taste
Cornstarch1 spoon
Cold waterHalf bowl
Sugar2 large spoons
Soy sauce3 large spoons
Miso3 large spoons
Oyster sauce3 large spoons

Steps

1

The finished product in the book is as shown in the picture.

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2

Prepare ingredients. Here I prepared 250g of pork, enough for two dishes.

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3

Cut tofu into small pieces and microwave for 2 minutes.

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4

After taking it out, place it on a sieve to drain excess water.

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5

Remove yellow leaves from leeks and cut into sections.

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6

Peel tomatoes and cut into small pieces.

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7

First, stir-fry the Japanese-style Mapo minced meat sauce. Add a small amount of salad oil to the pan, then stir-fry the minced pork until cooked.

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8

While stir-frying the pork, prepare minced green onion, ginger, and garlic. Prepare half a green onion, cut into sections. Peel 1 clove of garlic. Slice a small piece of ginger.

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9

Use a food processor to mince the green onion, ginger, and garlic. If you don't have a food processor, you can also chop them with a knife.

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10

Set aside the minced green onion, ginger, and garlic.

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11

When the minced pork from step 7 turns white, add 1 spoon of doubanjiang and the minced green onion, ginger, and garlic from step 10, then stir-fry until fragrant.

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12

Take out half of the stir-fried Japanese-style Mapo minced meat sauce for other Mapo dishes later. Leave the other half in the pan and turn off the heat temporarily.

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13

Prepare tofu seasoning. Mix 1 large spoon of cornstarch with half a bowl of cold water and stir well.

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14

Add 2 large spoons of sugar, 3 large spoons of soy sauce, 3 large spoons of miso, and 3 large spoons of oyster sauce, then stir well until the miso dissolves completely.

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15

Turn on the heat for the minced meat from step 12, pour in the prepared seasoning sauce from step 14, and cook until the sauce thickens slightly.

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16

Add tofu and tomatoes, and simmer over medium heat for more than 3 minutes.

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17

Finally, add the prepared leeks, stir-fry briefly, and serve.

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18

Plate and serve.

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Cooking Tips

If you feel that stir-frying the minced pork is too time-consuming, you can prepare the green onion, ginger, and garlic in advance. The author mentions in the book that to maintain the thickness of the sauce, the tofu needs to be simmered for more than 3 minutes. Additionally, you can add Sichuan peppercorns, sweet bean paste, or fermented black beans to the tofu seasoning according to personal taste.