Ingredients
- 2 block cotton tofu (600 g), diced into bite sized cubes
- 250 grams minced pork
- 1 clove garlic, finely chopped
- 1 tablespoon fresh ginger, finely chopped
- 1/2 leek, finely chopped
- 1 tablespoon tobanjiang (Chinese chili-bean paste)
- 1 tablespoon corn starch
- 1 tablespoon sesame oil
- For seasoning:
- 1 cup water
- 3 tablespoons miso bean paste
- 2 tablespoons sake
- 1 teaspoon chicken soup powder
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
Make it step by step
- In a big bowl, combine water, miso, sake, chicken soup powder, sugar and salt. Stir until the sugar has dissolved. Set aside.
- Wrap tofu with paper towel and heat the tofu in microwave for 1 minute. Drain the excess water and cut into small cubes.
- Heat sesame oil in a wok on low heat, add garlic, ginger, leek and hot bean paste, stir fry for 3 minutes. Then add minced pork, cook until the color changed.
- Pour the seasoning mixture into the wok and bring to a boil. Add tofu cubes and simmer on medium heat for about 10 minutes.
- Mix corn starch with 1 tbsp water and combine it into the wok, stir gently until the sauce is thickened and smooth, remove from heat and dish out.
- Garnish the tofu with some spring onion and serve with steam rice..
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Japanese Recipes, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.