Japanese Mapo Dofu on Soba Noodles, with Roasted Asian Cauliflower
Japanese Mapo Dofu on Soba Noodles, with Roasted Asian Cauliflower
by HarveysBackupAccount
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HarveysBackupAccount
Cauliflower: chop then toss with salt and vegetable oil, and roast at 450F until browned at the edges
Soba noodles: follow the package directions then drain and rinse well
Mapo Dofu: This is a Japanese version based on the book *Everyday Harumi*, not the aggressively oily and spicy (and delicious!) Sichuan classic.
* Mix the sauce in a ~1L jar or measuring cup: 1.5 c (350 mL) dashi stock, 0.5 c (120 mL) soy sauce, 2 Tbsp mirin, 2 Tbsp sake, and 2 Tbsp sugar. Stir until the sugar is dissolved. * Brown in a medium pot (3L or more): 1 lb (450 g) ground pork * Push the meat to the side, add 1 Tbsp vegetable oil, then in the oil add: 2 Tbsp minced fresh ginger, 2 Tbsp minced fresh garlic, 2 sliced scallions, and 2 thinly sliced jalapeno, serrano, Thai birds eye chile peppers. Cook until fragrant, 30-60 seconds * Deglaze the pan with the sauce then bring to a low boil * Add 2 lbs (900 g) silken tofu and very gently stir it in * Return to a low boil and cook for 5-10 min * Mix 1 Tbsp corn starch with 1 Tbsp cold water in a small bowl or cup then gently stir it into the pan. After it’s evenly mixed, cook another 5 min
1 Comment
Cauliflower: chop then toss with salt and vegetable oil, and roast at 450F until browned at the edges
Soba noodles: follow the package directions then drain and rinse well
Mapo Dofu: This is a Japanese version based on the book *Everyday Harumi*, not the aggressively oily and spicy (and delicious!) Sichuan classic.
* Mix the sauce in a ~1L jar or measuring cup: 1.5 c (350 mL) dashi stock, 0.5 c (120 mL) soy sauce, 2 Tbsp mirin, 2 Tbsp sake, and 2 Tbsp sugar. Stir until the sugar is dissolved.
* Brown in a medium pot (3L or more): 1 lb (450 g) ground pork
* Push the meat to the side, add 1 Tbsp vegetable oil, then in the oil add: 2 Tbsp minced fresh ginger, 2 Tbsp minced fresh garlic, 2 sliced scallions, and 2 thinly sliced jalapeno, serrano, Thai birds eye chile peppers. Cook until fragrant, 30-60 seconds
* Deglaze the pan with the sauce then bring to a low boil
* Add 2 lbs (900 g) silken tofu and very gently stir it in
* Return to a low boil and cook for 5-10 min
* Mix 1 Tbsp corn starch with 1 Tbsp cold water in a small bowl or cup then gently stir it into the pan. After it’s evenly mixed, cook another 5 min