Tofu recipes-Curry Mabo Tofu

Mabo Tofu is one of my favorite Chinese dishes. Once this dish has arrived in Japan, we have modified in so many ways to fit Japanese taste. This time I decided to make wafu curry flavor. It turns out very tasteful and great dish to go with rice!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves one ~
50g Ground pork
1/4 Onion
150g Silk tofu
1 tbs Curry powder
100ml Water
3g Katsuobushi
1 tsp Soy sauce
1 tsp Mirin
1/2 tsp Sugar
1/2 tbs Corn starch
1/2 tbs Water
(•̀ㅂ•́)وto see Japanese seasonings explanations please click here!


[ Directions ]

1. If your tofu comes in a package like the picture, you can cut into half beforehand.

2. This way tofu can pop out very easily without breaking apart.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
I personally like smooth texture so I used silk tofu. You can choose whatever the type of tofu you like!

3. First cut into half horizontally and then cut into small cubes.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Handling tofu on palm is much easier to transfer for me. However, if you are not comfortable, you can of course handle on a cutting board!

4. Finely chop onion.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
You can use spring onions if you prefer..

5. Heat a fry pan over medium heat and add some oil. Add the chopped onion, stir fry until translucent.

6. Add ground pork, keep stir frying until changes color.

7. Add curry powder, mix well.

8. Add water or dashi.

9. Don’t have dashi? Don’t worry! Adding some katsuo bushi can give depth to the flavor.

10. Add soy sauce.

11. Add the tofu, carefully mix well.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Tofu is extremely easy to break, try not to stir too many times.

12. To prevent the starch from coagulation, make sure to shut off the stove before adding. Drizzle the starch water and gently stir to let it spread evenly. Turn on the stove to continue cooking until it shows consistency.

You can either serve in a soup bowl or as Donburi style!(˃̵ᴗ˂̵)و



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2 thoughts on “Tofu recipes-Curry Mabo Tofu

  1. This looks amazing! I’m going to make it tonight! Thank you for the recipe, it was well laid out and explained.

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