Mabo Nasu Tofu

🛒 Ingredients

• Ground Pork 80 g · 160 kcal
• Japanese Eggplant 150 g · 38 kcal
• Firm Tofu 150 g · 113 kcal
• Vegetable Oil 15 g · 135 kcal
• Garlic, minced 5 g · 8 kcal
• Ginger, grated 5 g · 4 kcal
• Doubanjiang (Chili Bean Paste) 10 g · 10 kcal
• Miso Paste (Awase) 10 g · 20 kcal
• Soy Sauce 15 g · 11 kcal
• Sake (Cooking Rice Wine) 15 g · 14 kcal
• Mirin (Sweet Rice Wine) 15 g · 35 kcal
• Cornstarch 5 g · 18 kcal
• Water 30 g · 0 kcal
• Sesame Oil 3 g · 27 kcal
• Scallions (Green Onions) 5 g · 2 kcal

👨‍🍳 Instructions

1. Dice eggplant into 1-inch cubes and tofu into ¾-inch cubes; gently pat tofu dry to remove excess water.
2. In a bowl, combine miso paste, soy sauce, sake, mirin, and water (or dashi) for the sauce; set aside.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add eggplant and stir-fry until softened and lightly browned, about 5-7 minutes. Remove and set aside.
4. Add ground pork to the same skillet and cook, breaking it up with a spoon, until browned. Drain any excess fat.
5. Add minced garlic, grated ginger, and doubanjiang to the pork; stir-fry for 1 minute until fragrant.
6. Pour in the prepared sauce mixture and bring to a simmer. Add the cubed tofu and cooked eggplant; gently stir to combine.
7. In a small bowl, whisk cornstarch with 1 tablespoon of water to create a slurry. Slowly add the slurry to the simmering sauce, stirring constantly, until thickened to your desired consistency.
8. Drizzle with sesame oil and garnish with chopped scallions before serving hot with rice.