Non-Spicy Mabo Tofu

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Non-Spicy Mapo Tofu Recipe for Kid-friendly Dinner Meal

Mapo Tofu, a renowned dish in Japanese culinary culture, has gained popularity for its unique blend of flavors and textures. Traditionally known for its spicy kick, we bring you a delightful twist with our Non-Spicy Mapo Tofu recipe.

Let's dive into the rich history of Mapo Tofu in Japan and savor the magic of this flavorful and comforting dish.

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RECIPE

Servings: 4-5

Time: 15 min

Ingredients:

• 1 lb ground pork

• 1 pack tofu

• 2-3 scallions

• 2 cloves garlic

• 2 tbsp sake

• salt, to taste

• sesame oil

  [Sauce]

  • 2 tbsp miso

  • 2 tbsp soy sauce

  • 1 tsp chuka dashi powder

  • 1 cup water

  • 2 tbsp potato starch

Instructions:

1. Cut tofu into small pieces, chop scallions, and crush garlic.

2. In a small bowl, combine miso, soy sauce, chuka dashi powder to mix.

3. In another small bowl, mix water, and potato starch.

4. In a pan over medium heat, add sesame oil, garlic, and scallion. Sauté until fragrant.

5. Add ground pork, salt, and sake to the pan. Stir fry until the pork is browned.

6. Incorporate the tofu into the pan, ensuring an even distribution.

7. Pour the prepared sauce mixture over the tofu and pork. Stir gently to coat everything evenly.

8. Allow the sauce to thicken. Once it reaches the desired consistency, pour in a bit of sesame oil for a finishing touch.

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History of Mapo Tofu:

Originating from China, Mapo Tofu found its way into Japanese cuisine, evolving into a beloved comfort food. It’s also called Mabo Tofu as we grew up in Japan.

Initially, this dish was invented in Sichuan, China. Then around 1970, Kenmin Chen introduced the dish at his restaurant in Japan, and Mapo Tofu quickly gained popularity among Japanese households. I remember that we used to rely on Mapo Tofu packets, simply adding meat and tofu to create the delicious dish instantly.

The dish is characterized by its silky tofu, savory ground pork, and a delicious sauce that strikes the perfect balance between umami and spice. Over the years, Japanese chefs have crafted variations to suit different palates, leading to the creation of non-spicy versions like the one we're about to explore.