Recipe by: Shuri Schnyder
Source: Family recipe
Serves: 4 – 6
- 450g Japanese silken tofu
- 100g ground beef
- Pinch of salt
- 1 Tbsp sesame oil
- Waterstarch (2 ½ Tbsp water mixed with 1 Tbsp cornstarch)
- 1 tsp cooking oil
- 1 tsp grated ginger
- 1 clove garlic
- 1.5 tsp doubanjiang*
- 1 Tbsp pepper flakes (optional)
- 2 scallions, white part only, finely chopped
- 4 scallion greens, finely chopped
- 300 – 400ml chicken stock
- 1 Tbsp miso
- 1 tsp sugar
- Add a pinch of salt and the sesame oil to ground beef and set aside.
- Mix water and cornstarch. Set aside.
- Heat ground beef in frying pan with 1 tsp oil. Stir fry meat until cooked. Set the meat aside. Remove oil from meat and pour 1 Tbsp back into pan and reserve the rest if needed.
- Mince the ginger, garlic clove and white part of scallions, then sautée in fry pan with the 1 Tbsp oil from previous step.
- Once the aromas are released, add doubanjiang (& red pepper flakes if using), stirring for a minute.
- Add chicken stock and bring to boil over high heat. Dissolve miso and sugar into mix. Rinse and cut tofu, then gently slide in. Simmer on low 6-8 minutes. Add beef.
- Add waterstarch to thicken.
- Garnish with finely chopped scallion greens.
*Doubanjiang is a spicy, salty paste made from fermented broad beans, soybeans, salt, rice, and various spices. It is used particularly in Sichuan cuisine.
Download PDF version here: Shuri Schnyder – Chinese Mapodofu (Japanese version)