This is Ma Po (Mabo) Tofu recipe the Japanese version. It is Chinese food but it is popular in Japan. However, I don’t see it in making Chinese restaurants in the U.S. If I ask them, they may or may
not cook it for me but I don’t know why restaurants don’t usually have it. There are many different Ma Po Tofu recipes, like spicy ones or sweet miso taste ones, etc. It is good with white rice. I usually put on rice to serve it.
Mapo doufu, mapo tofu, or Mabo Tofu is a popular Chinese dish from the Sichuan (Szechuan) province. It is a combination of tofu (bean curd) set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often topped with minced meat, usually pork or beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus, but these are rarely considered authentic Sichuanese.
Mabo Doufu can also be found in the restaurants in other Chinese provinces and in Korea, Japan and Taiwan, where the flavor is adapted to local tastes.You can read more at this Wikipedia Mapo tofu page.
1 pack Tofu
5oz Ground beef or pork
1 clove Garlic
1 1/2 tbs Potato starch
2tbs Water (for potato starch)
1tbs #Brown bean paste
1tsp #Soy sauce
1 cup Chicken stock (If you can buy chinese buillon or chicken buillon, use those with 1 cup with water)
1tsp Soy souce
1/3 tsp Salt
1 Put oil in a frying pan and heat it with garlic and ginger.
2 Add meat and sautee until it breaks into small pieces and put 5 of this mark # (in ingredients section) Mabo tofu ingredients and saute it.
3 Add chicken stock with high heat and boil it.
4 Put in Tofu and Sauce ingredients and cook about 3 min.
5 At the very last, add 2tbs of water and potato starch, mixed together first then put it into the pot and mix together. It will thicken the tofu soup.