You may already have read my recent review of The Japanese Larder by chef, food writer and supperclub host Luiz Hara.
The publishers have kindly given permission to share three great recipes from the book with you. The first, for crispy and deeply savoury Marmite Chicken, is already up. Here’s Luiz’ Japanese-style mabo dofu. And the third, Yuzu Cream, Rhubarb and Pistachio Crumble is coming soon.
Japanese-Style Mabo Dofu (Tofu with Spicy Miso Pork Sauce)
For the sauce
- 75 g (2¾oz) brown miso
- 75 g (2¾oz) tobanjan chilli bean paste
- 2 tbsp soy sauce
- 4 tbsp mirin, or 2 tbsp sugar dissolved in 2 tbsp water
- 125 ml (4fl oz / ½ cup) water
- 1 tsp cornflour (cornstarch)
- 2 tbsp sesame oil
For the mapo dofu
- 500 g (1lb 2oz) firm tofu (or silken if you prefer)
- 2 tbsp sunflower oil
- 2 garlic cloves, peeled and finely chopped
- 2 cm (¾-inch piece) root ginger, peeled and finely chopped
- 1 long red chilli, thinly sliced
- 250 g 9oz minced (ground) pork
- 100 g (3½oz) bamboo shoots, cubed (optional)
- 1 tbsp toasted sesame oil
- 2 spring onions (scallions), finely sliced
- 1 tsp toasted white sesame seeds
- generous pinch of shichimi pepper or hot chilli (dried red pepper) flakes
Start by making the sauce. Place all the sauce ingredients in a bowl, mix well and set aside.
Cut the tofu into 2cm (¾-inch) cubes, place in a pan of boiling water over a medium heat, and when the cubes come up to the surface, remove them from the pan and drain over a colander for a few minutes. This will prevent the tofu from breaking up as it stir-fries.
When you are ready to cook, heat the sunflower oil in a wok until smoking hot, add the garlic, ginger and chilli and stir-fry for a few seconds until fragrant but not burnt. Add the pork and cook, stirring constantly, until it is no longer pink.
Add the bamboo shoots, if using, and stir-fry for another minute, then add the sauce and cook on a gentle heat for about 3 minutes, stirring from time to time. Finally add the tofu, gently mixing, and let it warm through for a couple of minutes.
. Transfer to a serving bowl, drizzle with the sesame seed oil, and scatter over the spring onions (scallions), white sesame seeds and shichimi pepper or hot chilli (dried red pepper) flakes. Serve immediately.
Kavey Eats received a review copy of The Japanese Larder by Luiz Hara. Published by Jacqui Small (Quarto Books), RRP £26.