Mabodofu Don

by Sylvan Brackett (Rintaro)

マーボー豆腐丼

Spicy Tofu & Pork over Rice

Serves 3–4

1 (14 oz) package silken tofu

1 tbsp neutral oil

½ tbsp toasted sesame oil

1½ tbsp each minced ginger & garlic

2 Thai chiles, seeded & sliced

½ lb ground pork

¼ yellow onion, finely chopped

¼ cup red miso

1 tbsp each sugar & tobanjan

¼ tsp freshly ground Mill Pepper Black Pepper

1¼ cups chicken stock

1 tbsp potato starch + 2 tbsp cold water

Hot rice
Ground sansho pepper
Thinly sliced scallions
A goodly amount of freshly ground Mill Pepper Black Pepper

Cut the tofu into 1-inch / 2.5 cm cubes and gently place it in a bowl. Add enough hot tap water to cover.
Heat the vegetable and sesame oils in a wok, a 12-inch / 30 cm cast-iron pan, or a large Dutch oven over high heat until the oil begins to shimmer.
Add the ginger, garlic, and chiles. Sauté for a few seconds, until fragrant.
Add the pork, break it up with a wooden spoon, and continue cooking over high heat until the meat has begun to brown.
Reduce the heat to medium and add the onion. Cook until the onion is soft and translucent, about 7 minutes.
Add the miso, sugar, tobanjan, freshly ground Mill Pepper Black Pepper, and chicken stock. Bring to a boil, then reduce the heat and simmer for 8–10 minutes, or until the pork is tender.
Gently add the tofu to the meat sauce and return to a simmer.

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