I cooked one of my favorite recipes today, mabo tofu. I minced some ginger, garlic and green onions and fried them with sesame seeds oil in a pan.
When there was a savory smell, I added some ground beef.
When the beef was brown, I added some miso (soybean paste) and dou ban jiang (spicy paste) and then fried it well.
I added some seasonings and water. I cut up some tofu and mixed it in the pan. I prefer kinu (silken) tofu that is softer than momen (cotton) tofu. I like having a smooth texture for mabo tofu.
After cooking it for 2 or 3 minutes, I added some cornstarch and water to make the soup thick. After a few minutes, it was done.
I like this spicy mabo tofu with rice. I have never tried real Chinese mabo tofu. I am sure my recipe is adjusted to Japanese taste but I am pretty happy with my mabo tofu so far.
When there was a savory smell, I added some ground beef.
When the beef was brown, I added some miso (soybean paste) and dou ban jiang (spicy paste) and then fried it well.
I added some seasonings and water. I cut up some tofu and mixed it in the pan. I prefer kinu (silken) tofu that is softer than momen (cotton) tofu. I like having a smooth texture for mabo tofu.
After cooking it for 2 or 3 minutes, I added some cornstarch and water to make the soup thick. After a few minutes, it was done.
I like this spicy mabo tofu with rice. I have never tried real Chinese mabo tofu. I am sure my recipe is adjusted to Japanese taste but I am pretty happy with my mabo tofu so far.
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