Vegetarian Mapo Tofu with Japanese Flavor
Serves 4
10 mins prep
10 mins cook
20 mins total
This Vegetarian Mapo Tofu features mild Japanese flavors that are appetizing and not too spicy, yet still satisfying for the whole family!
Dashi Soup
Prepare Dashi Soup: The day before, in a small bowl, combine mirin, soy sauce, miso paste, potato starch, and water until well mixed. Add dried shiitake mushrooms, then refrigerate overnight to allow them to soak.
Prepare Ingredients: Finely chop scallions, ginger, and garlic. Squeeze the soaked dried shiitake mushrooms, remove the stems, and chop them finely. Cut the tofu in half; dice one half into bite-size pieces and leave the other half whole.
Cook Garlic and Ginger: Heat sesame oil in a frying pan over low heat. Add garlic, ginger, and doubanjiang. Cook until fragrant.
Add Shiitake and Tofu: Add the whole half of tofu and chopped shiitake mushrooms to the pan. Stir-fry over medium heat for 2-3 minutes, scrambling the tofu.
Simmer: Pour in the prepared dashi soup and add the diced tofu. Bring to a boil, then reduce heat and simmer for about 3 minutes.
Final Step: Add chopped scallions and stir lightly before serving.
