My Mom's Japanese Mabo Tofu
Author: 
Recipe type: Soup, Main
 
Ingredients
  • 5 to 6 cups water
  • 2 cups chicken broth (1 16 oz can)
  • 1 pound ground pork
  • 1 package soft or medium firm tofu, cubed
  • 1 small garlic clove, quartered
  • 1 teaspoon chopped ginger
  • Roughly 1 tablespoon canola oil
  • ½ tablespoon sesame oil
  • 2½ tablespoons shoyu (soy sauce)
  • 2 to 4 tablespoons potato starch (or cornstarch)
  • 1 - 2 tablespoons water for mixing with starch
  • 2 stalks chopped negi (green onions)
  • Shichimi togarashi (Japanese chili flakes) for garnish
  • Rayu (Japanese chili oil) for garnish
  • Cooked brown rice
Instructions
  1. In a large pot, heat canola and sesame oil with garlic oil over medium heat. For this dish, I like to keep the garlic pieces large so that they don't impart a strong garlic flavor. After the garlic infuses the oil (1 - 2 minutes), remove the garlic and discard. Or if you prefer, keep the garlic!
  2. Add chopped ginger and ground pork and cook until mostly done. Don't brown the meat. Drain oil. (Note: Sometimes I'll use Japanese grated ginger sold in a squeeze tube. I add the ginger after I've added the water and chicken broth.)
  3. Add water and chicken stock. The chicken stock is optional. I had a few cans of low-sodium chicken stock in the pantry so I experimented by adding one can and the broth was exceptionally delicious. If you have chicken stock available, give it a try, otherwise just use water but you may need to add extra soy sauce.
  4. Allow the pork to slowly come to a boil on medium-high heat. Skim fat and residue from the broth and discard. Lower the heat to medium-low and allow to simmer for 15 - 30 minutes.
  5. Add tofu (I always use soft) and bring to a boil. Add shoyu (soy sauce).
  6. Mix potato starch (or corn starch) with cold water and add to the boiling pot. Gently stir until broth thickens. My mom usually made the broth more soupy versus starchy. I recommend starting with 2 tablespoons of starch and check the thickness. If you prefer the broth thicker, add more cornstarch.
  7. Finally, add a few green onions and stir.
  8. Serve in large bowl, garnish with additional green onions and spices (togarashi and rayu). Add more soy sauce for flavor if you prefer.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2010/09/10/japanese-mabo-tofu/