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Originally from tinataste

Mapo Tofu w Oyster Sauce + Miso

  • 1.5 tbsp sesame oil
  • 1 medium shallot, minced
  • 1 large clove of garlic, minced
  • 1 knob of ginger, minced
  • 10 oz ground pork
  • 2 tsp tobanjan (Chinese hot bean paste)
  • 3 tbsp miso
  • 3 tbsp sake
  • 1 cup Asian chicken stock
  • 20 oz medium-firm tofu, cut into .5 inch cubes
  • 1.5 tbsp oyster sauce
  • 1.5 teaspoon of potato/rice/corn starch, dissolved in 1 tbsp of water
  • 1 tsp sliced dry chili (optional)
  • green onions, thinly-sliced crosswise
  • Ground sansho peppers (optional)

  1. Heat sesame oil in donabe, saute the shallot, garlic, and ginger over medium heat for 1 minute
  2. Add the pork, increase the heat to medium-high. Saute for a few minutes until the pork becomes crumbly and color starts to turn
  3. Push the pork to the side. Add 2 tsp tobanjan and 3 tbsp miso to the other side. Stir until aromatic for 30 secs, than stir everything together
  4. Add sake to deglaze, then add 1 cup stock. Cover with lid and bring to high simmer.
  5. Add the cubed tofu and 1.5 tbsp oyster sauce. Cover again and bring back to high simmer.
  6. Stir the starch mixture and drizzle into the donabe. Stir until the content thickens slightly. Add the chili and green onions to the top, and turn off heat. 
  7. Serve!

From Mrs. Donabe on instagram