One of the most popular dishes in Japanese homes is mapo tofu. While cooking on a stovetop is relatively simple, using a microwave reduces cooking time by half. It’s quite difficult to resist this dish. I always feel the want to eat more rice after it.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 10 ½ ounces firm tofu
- 1 tablespoon miso paste
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon white sugar
- 1 teaspoon oyster sauce
- 1 teaspoon doubanjiang (soybean paste)
- 1 teaspoon grated ginger
- 1 clove garlic, grated
- ½ cup water, divided
- 1 tablespoon cornstarch
- 2 ½ ounces ground beef
- 2 ½ ounces ground pork
- ⅓ green onion, minced
Instructions
- Drain tofu, wrap in paper towels, and place in a microwave-safe bowl. Cook in the microwave for 2 minutes. Unwrap and slice into 3/4-inch cubes.
- Whisk miso paste, soy sauce, sesame oil, sugar, oyster sauce, doubanjiang, ginger, and garlic together in a bowl.
- Whisk 1 tablespoon water and cornstarch together in a small bowl until smooth.
- Combine miso mixture, remaining water, ground beef, and ground pork together in a large microwave-safe bowl. Cover and cook on 600W for 4 minutes. Drain liquid into the cornstarch mixture; mix well.
- Mix tofu, cornstarch mixture, and green onion carefully into the bowl of ground meat. Cover and cook until flavors combine, about 4 minutes.
Nutrition Facts
| Calories | 319 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 2 g |
| Protein | 26 g |
| Saturated Fat | 6 g |
| Sodium | 800 mg |
| Sugars | 4 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |