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We hope you got benefit from reading it, now let’s go back to spicy dish of tofu and minced meat recipe. You can cook spicy dish of tofu and minced meat using 14 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to cook Spicy dish of Tofu and minced meat:

1. Provide 1 package Tofu
2. Use 400 g ground pork (or chicken)
3. Provide 1 clove garlic, minced
4. Get 1 tsp ginger, minced
5. Provide 4 scallions
6. Use 1 TBSP chili paste with fermented soy bean(豆板醤)
7. Take ☆2 TBSP cooking sake
8. Get ☆1 TBSP sweet bean sauce
9. Provide ☆1 TBSP soy sauce
10. Take ☆1 tsp chicken soup powder (or hondashi, or chinese seasoning)
11. Prepare ☆1 tsp sugar
12. You need ☆1 cup water
13. You need 1 TBSP potato starch with 1/4 water
14. You need 1 TBSP sesame oil

Steps to make Spicy dish of Tofu and minced meat:

1. Wrap tofu with paper towel and microwave it for 3 minutes.
2. Separate scallion into green and white parts and mince them both.
3. In a large pan, medium-high heat sauté garlic, ginger and white part of scallions until you get the aroma.
4. Add ground pork until it changes the color, 3 minutes.
5. Lower the heat and add chili paste with fermented soy bean(豆板醤)
6. Add all the ingredients of ☆ into the pan and cook until it boils.
7. Add tofu and cook it until it boils again for 3 - 5 minutes to give the tofu flavor.
8. Turn the heat down to low and add potato starch with water mixture of potato starch and mix it very well. (The sauce will get thicker)
9. Turn the heat up and cook for one minute. Drizzle sesame oil and green scallions.

Enjoy the bold flavors of Korean BBQ without the meat by marinating pressed tofu in a flavorful mixture of soy Mapo tofu is a classic Szechuan dish of soft tofu and ground pork in a spicy, pungent sauce. A pack of soft tofu, minced meat (I used pork) and green onion are all we need to make this simple dish. From mapo tofu to vegan carbonara, these recipes prove tofu is so much more than a bland substitute for meat. Spicy Warm Silken Tofu With Celery and Cilantro Salad. This dish was inspired by a Cantonese minced squab dish, but the idea works just as well with.

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