Chez Yusuke

I’ve written about mabo dofu (that is, spicy tofu, also transliterated as mapo doufu) before, because it’s so darn tasty. The origins are Szechwanese, but it’s a very popular dish in Japan.

This version was extra-special, though, based on a recipe that Yusuke happened upon recently. Traditional mabo dofu is supposed to have ground pork, or possibly ground beef, but that just ruins everything. This is a lovely vegan* version of the classic dish, with mushrooms and natto instead of dead animals. Yes, natto: those slippery, pungent fermented soybeans. Along with the mushrooms, they provided a perfect texture and layering of umami.

Yusuke pretty much followed his usual recipe (quantities are approximate):

• 1/4 tsp minced ginger
• 1/4 tsp minced garlic
• 1 tbsp chili bean sauce (a.k.a. tobanjan)
• 1 tbsp sweet bean sauce (a.k.a. tenmenjan)
• Broth*, around 250 mL
• 1 tbsp sesame oil
• 2 tbsp katakuriko (Japanese potato starch), dissolved in 2 tbsp of water
• Green onions, thinly sliced or chopped
• 2 packages of silken tofu, cut into cubes
• Lots of mushrooms, chopped
• 2 packages of frozen natto
• Splash of soy sauce
• Splash of rice wine vinegar

1. Saute ginger and garlic in sesame oil
2. Add tenmenjan and tobanjan and stir
3. Add mushrooms
4. After mushrooms begin to cook, add natto and mix
5. Add broth, tofu (gently), and green onions and continue to stir
6. Add a tiny bit of vinegar and soy sauce
7. Drizzle in the katakuriko mix
8. Eat with plain rice (and miso soup and salad)

Lovely, filling texture and awesomely spicy taste.

*Yusuke used chicken stock, but veggie broth is fine, as is dashi stock.