A superb Oyster Mapo Tofu from Chef Tomoyoshi Wakiya, made even tastier in just 2 steps. The secret is to mash the oysters first to bring out their umami. This dish, with its deep flavor infused with spices and minced meat, will have you devouring rice non-stop.
Ingredients
Main Ingredients (2 servings)
- Oysters 12 pcs
- Tofu 1/2 block
- Minced meat 30g
- Ginger (minced) 1 tbsp
- Garlic (minced) 1 tsp
- Green onion (minced) 1 tbsp
- Green part of green onion (for garnish) to taste
- Potato starch slurry to taste
Seasonings
- White sesame oil 1 tbsp
- Doubanjiang (Chili Bean Paste) 1 tsp
- Cooking Sake (Rice Wine) 2 tbsp
- Soy Sauce 2 tbsp
- Chicken stock 4 tbsp
- Chili oil 2 tbsp
- Sichuan peppercorns to taste
Steps
- Place 12 oysters in a bowl, pour hot water over them, mix briefly, and drain in a colander.
- Warm 1/2 block of tofu, cut into cubes, by pouring hot water over it.
- Add 1 tbsp of white sesame oil to a frying pan.
- Add 1 tsp of Doubanjiang (Chili Bean Paste) and stir-fry over low heat until fragrant.
- Add 1 tbsp minced ginger, 1 tsp minced garlic, 30g minced meat, and 1 tbsp minced green onion, and continue to stir-fry.
- Add about 3 oysters and lightly crush them with a spatula while stir-frying. This is the key! Crushing the oysters releases their umami and minerals.
- Add 2 tbsp Cooking Sake (Rice Wine), 2 tbsp Soy Sauce, and 4 tbsp Chicken stock, and mix well.
- Add the warmed tofu.
- Once it starts boiling again, add the green part of green onion.
- Add the remaining oysters.
- When the oysters puff up, add potato starch slurry to thicken the sauce.
- Once the sauce has thickened, add 2 tbsp chili oil and mix well.
- Turn off the heat, sprinkle with Sichuan peppercorns, and serve.
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