Mapo Tofu 麻婆豆腐

subheading: For the Seasonings:

2½ Tbsp doubanjiang (spicy chili bean paste) (for less spicy, use 1½ Tbsp doubanjiang (non-spicy) and 1 Tbsp la doubanjiang (spicy); read more about this condiment in the blog post; use gluten-free doubanjiang for GF)

1 Tbsp oyster sauce

1 Tbsp miso

½ Tbsp soy sauce

2 Tbsp mirin

1 tsp toasted sesame oil

1 tsp potato starch or cornstarch

4 Tbsp water

subheading: For the Mapo Tofu:

2 cloves garlic

1 Tbsp ginger (minced)

2 green onions/scallions

14 oz soft/silken tofu (kinugoshi dofu) (drain for 15 to 30 minutes, if you can)

1 Tbsp neutral oil

½ lb ground pork (or your choice of meat and veggies)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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