Mapo Tofu
Cooking Flow
- Cook
-
[MED] 3 min + 1 min + 3 min + 1 min
Ingredients
- ½ lb (200 g) mixed ground beef and pork
- ½ lb (200 g) thinly-sliced pork belly, cut into 1” pieces
- 1 tablespoon vegetable oil
Sauce Mixture A
- 3 tablespoons tianmianjiang (sweet bean sauce)
- 3 teaspoons doubanjiang (spicy fermented bean paste)
- 3 teaspoons douchijiang (black bean sauce)
Sauce Mixture B
- 2 ¼ cups (300 ml) chicken broth
- 3 tablespoons soy sauce
- 3 tablespoons sake
- 350 g soft (silken) tofu, cut into 1” cubes
- 1 stalk Japanese leek, finely chopped, divided
- 2 tablespoons cornstarch, dissolved in 2 tablespoons of water
Garnish
- 1 teaspoon chili oil
- Sichuan peppercorn, to taste
DIRECTIONS
Preheat the pot using [MED] heat. Once [GRILL OK] sign appears, spread vegetable oil evenly. Add in ground meat and pork belly and sear for 3 minutes. Once cooked through, add in Sauce Mixture A and stir frequently for a minute.
Add in Sauce Mixture B and tofu. Continue cooking over [MED] heat for another 3 minutes and add a half portion of chopped Japanese leek.
Turn off heat, drizzle cornstarch mixture and stir well. Bring to a boil over [MED] heat.
Sprinkle Sichuan peppercorn, chili oil and remaining Japanese leek for garnish. Serve warm with rice.
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