Mabodofu in Japanese or Mapo Doufu in Chinese Mapo doufu, is a popular Chinese dish from the Sichuan (Szechuan) province. It is a combination of tofu (bean curd) set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often topped with minced meat, usually pork or beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus, but these are rarely considered authentic Sichuanese.
The Japanese sometimes combine it with natto to create a vegan recipe!
INGREDIENTS: For 2~ people
-Natto: 2 standard packs
-Tofu (silk to fu): 1 standard block/300~400 g
-Leek: 1/2 finely chpped
-Fresh ginger: 3×3 cm cube, finely chopped
-Garlic: 1 clove, finely chopped
-Salad oil or seasme oil: as appropriate
-Soy sauce: 1 tablespoon
-Mirin/Sweet sake: 1 tablespoon
-Japanese sake: 1 tablespoon
-Doubanjiang/豆板醤: 1 tablespoon
-Shichuan pepper (if a vailable): a little
-Mix the natto with its tare/sauce. If tare is not provided, mix it with 2 tablespoons of soy sauce. Press water out of tofu. Cut tofu into small pieces (size of the pieces is up to your preference actually!).
-In a bowl mix soy sauce, Japanese, mirin and Doubanjiang into seasoning sauce. Set apart.
-Heat oil in a frypan. Throw in the chopped leek, ginger and garlic. Stir fry for a while.
-Once the leek have become half transparent throw in natto and the seasoning sauce. Mix and heat quickly for a short while.
-Add tofu, Fry until natto has mixed with tofu.
-If there is not enough water to your preference, add some hot (not cold!) water. Sprinkle with Shichuan pepper and serve atop freshly steamed plain rice!
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