1 tablespoon peanut oil
1/2 cup chopped green onion (white part)
1/2 cup chopped onion (red or yellow)
1/2 lb ground pork
2-3 tablespoons Miso
2 tablespoons minced garlic
1 tablespoon soy sauce
2 cups water
1 pkg tofu (see the picture below)
4-5 tablespoons water
4-5 tablespoon corn starch
chopped green onion for garnish
pink salt, pepper
Chop red or yellow onion and green onions.
Add chopped onion with oil in a saute pan, and cook about 2 minutes at low heat.
Add chopped onion and cook for a few minutes.
Add ground pork and cook until it turns brown.
Add minced garlic, soy sauce and soy bean paste, and mix well.
Add water and bring it to a boil.
This is the tofu that I like. It’s non-GMO and USDA certified organic. It has six different level of firmness. I always use #4.
Cut tofu into small cube size.
Add into the boiling mixture and cook about 2-3 minutes.
Combine water with corn starch and add it to the pan while stiring, otherwise it will have lumps.
Turn off the heat and drop 1-2 teaspoons of sesame oil.
Pour the Mapo Tofu on top of white rice or brown rice. Garnish with chopped scallion.
This is devine…yum~~