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The ingredients needed to make A Unique Freeze-Dried Tofu Dish Japanese-Style Mapo Tofu:
- Get Freeze dried tofu
- Provide Dried shiitake mushrooms
- Prepare Ground pork
- Prepare Finely chopped ginger (or tubed ginger)
- Provide Finely chopped Japanese leeks (or whatever vegetables you have)
- Provide less than 150ml ◎The juice from the rehydrated shiitake mushrooms
- Provide ◎water
- You need ◎Sake
- Use ◎Soy sauce
- Get ◎Mirin
- Prepare ◎Sugar
- Use Miso
- Prepare Sesame oil
- You need + 2 tablespoons Katakuriko + water
Instructions to make A Unique Freeze-Dried Tofu Dish Japanese-Style Mapo Tofu:
- In a pot, bring 500 ml of water to a boil, reduce to medium heat, add in the tofu. I suggest you add half the amount), flip over after a minute, turn off the heat, and let sit…This will plump up the tofu.
- Re-hydrate the shiitake mushrooms in 150ml of water (remove the stems first and soak to the hot water). Squeeze the water out of the tofu with your hand once it has cooled.
- Finely chop the shiitake mushrooms along with your favorite vegetables (carrots, onions, cabbage, or even green onions! Whatever you have is fine), and mix together with ◎.
- Add oil (not listed) to a pan, and saute the ground meat and ginger. Once it has browned, add the shiitake mushrooms and vegetables and saute.
- Tear the tofu and add it in, add ◎ and bring the pan to a boil, reduce to low heat, cover with a lid, and steam-cook.
- Once the tofu have soaked in the broth, and the broth has boiled down to your desired level, add miso, and thicken with katakuriko slurry, season with sesame oil, and it's done.
- Boil down the broth to your liking, boil down to concentrate, or boil for a short period of time for plenty of sauce ♪ Eat it however you like.
- The tofu will continue soaking up the broth even when you turn off the heat, so remove from heat a little earlier.
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