JAPANESE CUISINE Demystified

Japanese-Style Mabo Dofu [Mah-bo DOH-foo] (Tofu with Spicy Miso Pork Sauce)

Precooking the tofu in boiling water helps to firm it up, which in turn prevents the tofu from breaking down as it stir-fries.

Makes 4 servings Total time: 20 minutes + steaming rice

FOR THE RICE, COOK:

1 recipe steamed rice, right

FOR THE SAUCE, WHISK:

1/4 cup brown miso (2 3/4 oz.)
2/4 oz. tobanjan chili bean paste, page 36
2 Tbsp. soy sauce
4 Tbsp. mirin (or 2Tbsp. sugar dissolved in 2 Tbsp. water)
1/2 cup water
1 tsp. cornstarch
2 Tbsp. sesame oil

FOR THE MABO DOFU, ADD:

18 oz. firm silken tofu, cut into 3/4-inch cubes2 Tbsp. sunflower oil2 cloves garlic, finely chopped1 knob ginger ( 3/4-inch), peeled and finely chopped1 long red chili, thinly sliced9 oz. ground pork3/2 oz. canned bamboo shoots, cubed,