Mabo-Tofu - no meat version
Like my Mabo-Nasu, my Mabo-Tofu does not have meat, but remarkably flavorful. I like fresh ginger in Chinese dishes as well as in Indian curry. Mabo-Tofu is supposed to be spicy. I could tell some heat in this dish, but it was pretty mild. Next time I might be able to add one more small red chili pepper especially for a spicy lover, J.
Mabo-Tofu - no meat version
SERVES 2 (very generous portion)
1 pack of Tofu
2 tbs vegetable oil
1 tbs ginger, grated
1 garlic clove
1 dried small chili red pepper, seeded, finely chopped
Sauce mixture
250 ml water
1tbs soy sauce
1tbs Miso
1tbs sugar (I used 2 little packs of Splenda)
1tbs sake
1tsp oyster sauce
2 tsp tomato paste
1tsp Japanese chicken soup powder (option)
4 bunches scallion, sliced
1 tbs corn starch for thickening, dissolved in 1 tbs water
1 tbs rice vinegar
1. Wrap Tofu with kitchen paper, microwave for 2 min, drain well, cut into small cubes.
2. Heat oil, saute ginger, garlic, red pepper until garlic becomes golden brown.
3. Add all ingredients of sauce mixture, stir in Tofu, bring to boil, cover, reduce heat, simmer for 20 min.
4. Add corn starch mixture, mix well, bring to boil again, reduce heat, stair in scallion and vinegar.
5. Serve with/over steamed rice
