A Unique Freeze-Dried Tofu Dish Japanese-Style Mapo

Name: A Unique Freeze-Dried Tofu Dish Japanese-Style Mapo Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 slice Freeze dried tofu; 1 large Dried shiitake mushrooms; 100 grams Ground pork; 1 tsp Finely chopped ginger (or tubed ginger); 3 tbsp Finely chopped Japanese leeks (or whatever vegetables you have); 1 dash less than 150ml The juice from the rehydrated shiitake mushrooms; 150 ml water; 2 tbsp Sake; 1 1/2 tbsp Soy sauce; 1 1/2 tbsp Mirin; 1 tbsp Sugar; 1 1/2 tbsp Miso; 1 tsp Sesame oil; 1 tbsp + 2 tablespoons Katakuriko + water

Servings: persons

3 slice Freeze dried tofu
1 large Dried shiitake mushrooms
100 grams Ground pork
1 tsp Finely chopped ginger (or tubed ginger)
3 tbsp Finely chopped Japanese leeks (or whatever vegetables you have)
1 dash less than 150ml The juice from the rehydrated shiitake mushrooms
150 ml water
2 tbsp Sake
1 1/2 tbsp Soy sauce
1 1/2 tbsp Mirin
1 tbsp Sugar
1 1/2 tbsp Miso
1 tsp Sesame oil
1 tbsp + 2 tablespoons Katakuriko + water

1
In a pot, bring 500 ml of water to a boil, reduce to medium heat, add in the tofu.
2
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.
3
Re-hydrate the shiitake mushrooms in 150ml of water (remove the stems first and soak to the hot water).
4
Squeeze the water out of the tofu with your hand once it has cooled.
5
Finely chop the shiitake mushrooms along with your favorite vegetables (carrots, onions, cabbage, or even green onions!
6
Whatever you have is fine), and mix together with .
7
Add oil (not listed) to a pan, and saute the ground meat and ginger.
8
Once it has browned, add the shiitake mushrooms and vegetables and saute.
9
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.
10
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.
11
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.
12
The tofu will continue soaking up the broth even when you turn off the heat, so remove from heat a little earlier.

106

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 slice Freeze dried tofu, 1 large Dried shiitake mushrooms, 100 grams Ground pork, 1 tsp Finely chopped ginger (or tubed ginger), and more.

Yes, A Unique Freeze-Dried Tofu Dish Japanese-Style Mapo Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

A Unique Freeze-Dried Tofu Dish Japanese-Style Mapo Tofu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions