Ingredients:
- 1 Tbsp vegetable oil
- 1 clove garlic, finely chopped
- 1 Tbsp finely chopped fresh ginger
- 1/2 negi or leek, finely chopped
- 1 Tbsp tobanjan (hot bean paste)
- 1/2 lb ground pork
- 1 cup water
- 3 Tbsp miso bean paste
- 2 Tbsp sake
- 1 tsp chicken soup powder
- 1/2 tsp sugar
- 1/2 tsp salt
- 1 block cotton tofu, about 1 lb, cut into small cubes
- 1 Tbsp katakuriko/corn starch
- 1 tsp sesame oil
- 4 cups steamed rice
Preparation:
Start cooking steamed rice. Mix water, miso, sugar, sake, salt, and chicken soup powder in a small bowl and set aside. Heat vegetable oil in a wok and saute garlic, ginger, and negi with tobanjan on low heat for about 5 minutes. Add ground pork in the wok and saute on medium heat until it changes color. Pour prepared seasoning mixture in the wok and bring to a boil. Add tofu cubes and simmer on medium heat for about 10 minutes. Mix katakuriko starch with 1 Tbsp of water and pour in the wok. Stir carefully not to break the tofu and stop the heat. Pour sesame oil over the mabo dofu. Serve hot steamed rice in individual bowls and pour mabo dofu over the rice.*Makes 4 servings
