In this episode, J. Kenji Lopez-Alt shows how to make a delicious and easy mapo tofu dish. The recipe is based on Lopez-Alt’s mom’s version, which is a Japanese take on the Sichuan classic.
The dish is made with ground beef, tofu, garlic, ginger, scallions, sake, mirin, soy sauce, and cornstarch. The ingredients are cooked in a wok until the beef is browned and the tofu is tender. The cornstarch slurry is then added to thicken the sauce.
Lopez-Alt notes that there are many variations of mapo tofu, and that the dish can be made with different ingredients, such as miso paste or chili oil. He also recommends serving the dish with rice.