Mapo Tofu with Pork
Tofu provides plant protein and minerals, while the aroma of garlic adds richness. Braising softens the texture and blends the sauce with the main ingredients.
Pat dry the pork (300 g) and cut it into small pieces. Cut pressed tofu (400 g) into cubes, mince garlic (12 g) and ginger (15 g), and slice green onion (40 g). Measure black pepper (2 g).
Heat sesame oil (20 g), cook garlic, ginger, and chili pepper (8 g) for 1 minute. Add the pork and cook for 6–8 minutes, breaking it up until no pink remains.
Pour in dashi with kombu and bonito (300 g), then add miso paste (50 g), coconut aminos (35 g), and sake (30 g). Bring the sauce to a simmer, add the tofu, and cook gently for 10 minutes. Finish with green onion.
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