Mapo Tofu

2024年12月2日2024年12月3日

Potato croquettes are made by mixing mashed potatoes with sautéed onions and ground meat, shaping them, coating them in breadcrumbs, and deep-frying. For a vegan version, soy meat is often used as a substitute for ground meat. They are crispy on the outside and fluffy on the inside, typically enjoyed with Worcestershire or tonkatsu sauce. Popular as a snack or side dish, they are a staple in Japanese homes and commonly found in supermarkets.

Ingredients

Firm tofu: 300g (cut into cubes)
Soy meat (textured vegetable protein)
Sesame oil: 1 tablespoon
Ginger: 1 piece (finely chopped)
Green onion: ½ (sliced)
Doubanjiang (chili bean paste): 1 tablespoon
Tianmianjiang (sweet bean sauce): 1 tablespoon
Gochujang (Korean chili paste): 1 teaspoon
Water: 1 cup
Cornstarch: 1 tablespoon (dissolved in 2 tablespoons of water)
Sesame oil: 1 teaspoon (for finishing)

※if using soy meat, you can increase the water; a good guideline is to add enough to submerge the tofu.
You can use other meat alternatives or mushrooms for a delicious result.

Instructions　

Pre-boil tofu: Bring a pot of water to a boil and add a pinch of salt. Cut the tofu into bite-sized pieces and blanch for about 2–3 minutes. Drain in a colander and let it dry.
Preparation: Rehydrate the soy meat in hot water. But make sure to refer to the instructions on your soy meat package, as preparation methods are different depending on the type of soy meat you buy.
Aromatics: Heat sesame oil in a frying pan over medium heat. Sauté the ginger and green onion for about 1 minute until fragrant.
Add seasonings and soy meat: Stir in the doubanjiang, tianmianjiang, and gochujang. Then, add the soy meat and sauté until it’s evenly coated with the sauces.
Add water: Pour in the water and bring to a gentle boil. Add the pre-boiled tofu and gently mix. Simmer for 2–3 minutes.
Thicken: Gradually add the cornstarch mixed with water, stir it slowly until the mixture thickens.
Finish: Turn off the heat and drizzle sesame oil over it.