Elevate thick, soft tofu with lots of cheese, a honeyed miso corn topping and spicy ginger pork.
2 blocks firm tofu
Mapo Tofu sauce:
80 grams ground pork
Green onions, chopped
1 teaspoon ginger, grated
1/2 teaspoon garlic, grated
1/2 teaspoon chili bean paste (doubanjiang)
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon sweet soybean paste (hoisin sauce)
50 grams shredded cheese
10 cooked peas
Sansho (Japanese pepper)
Welsh Onion Mayonnaise Tofu:
50 grams corn
1 tablespoon miso
1 tablespoon honey
1 clove garlic, grated
1 bunch green onions, chopped finely
30 grams shredded cheese
50 grams mayonnaise
Drain tofu of excess water.
First make the mapo sauce by combinining all the ingredients for the Mapo Sauce. Spread the sauce on one block of tofu. Top with shredded cheese and peas.
Make the Welsh Onion Mayo Sauce the same way. Spread on top of the other block of tofu and place toppings on top.
Bake tofu tofu for 15 minutes at 220 degrees C or until the cheese has melted.
Sprinkle sansho Japanese pepper on top of the Mapo Tofu before serving.
Season the Welsh Onion Mayonnaise Tofu with pepper if desired.
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