Mapo Tofu
A Japanese-inspired version of the Sichuan dish, Mapo Tofu, made with ground beef and silken tofu.
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- •Garlicminced
- •Scallionschopped
- •Gingersmashed and chopped
- •Ground beef
- •Silken tofufirm
- •2 teaspoons Cornstarchfor slurry
- •Waterfor slurry
- •2 tablespoons Sake
- •2 tablespoons Mirin
- •Soy sauceJapanese shoyu or Chinese light soy sauce
- 1
Mince the garlic and chop the scallions.
1 min
- 2
Smash and chop the ginger.
1 min
- 3
Cook the ground beef in a wok or skillet.
5 min
- 4
Add garlic, ginger, and scallions to the beef.
2 min
- 5
Prepare a cornstarch slurry with water.
1 min
- 6
Add sake, mirin, and soy sauce to the mixture.
2 min
- 7
Add the silken tofu and cornstarch slurry to the wok.
3 min
- 8
Gently fold the tofu into the mixture to avoid breaking it.
2 min
- 9
Serve with rice and optional chili oil.
2 min
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Takes about 2 minutes — no account needed
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