Mabo dofu, leek style

This was a variation on mabo dofu, or spicy tofu, which Yusuke makes in a Japanified form of the Szechuanese dish.

He usually uses silken tofu, but opted for firm here. He also decided that he needed to use up our remaining bean sprouts, a welcome addition indeed. Finally, the dish was deemed to be lacking in green, so finely chopped leeks were included as well.

The dish preparation began by combining a sauce of:

  • 1 tbsp sake
  • 1.5 tbsp oyster sauce
  • 1 tbsp tenmenjan—a Chinese sweet bean paste
  • 300 mL water with chicken bouillon powder

This was set aside.

Next, he sautéed ginger in a frying pan with tobanjan (spicy chili sauce). When sizzling, he added the veggies, followed by the sauce, followed by the cubed tofu—all left to simmer briefly in turn. Next came a bit of salt and black pepper.

Last, after reducing the heat, he gradually drizzled in katakuriko (Japanese potato starch) mixed with water (usually 1 tbsp starch with 2 tbsp water). He adds only one spoonful at a time while stirring constantly, which thickens the sauce but avoids clumps.

Spicy, yum.

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