Japanese Style Mah Poh Tofu
For this South Arm Community Kitchen, the participants shared their favourite recipe.
Junko shared a Japanese style Mah Poh Tofu served on germinated brown rice. Junko preferred germinated brown rice as it’s not as tough as regular brown rice and yet still has some chewiness to it.
- 1 package of smooth soft tofu, cubed
- 100 grams ground pork
- 3 stalks green onions, chopped
- 1 garlic clove, minced
- 1 inch ginger, minced
- 1 medium onion, chopped
- 1 tablespoon sesame oil
- 1/2 tablespoon miso paste
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon soy bean paste (or substitute with miso paste)
- 1/4 tablespoon sugar
- 1/2 teaspoon oyster sauce
- 1/2 cup water
- 1 teaspoon corn starch
Serves 2 (we made enough for 12)
|Cook the germinated brown rice with 1 to 1 3/4 cup water ratio.
Rinse rice, add water and bring to a boil on high. Cover, lower heat to low and simmer for 15 to 20 minutes.
|In a small bowl, combine the miso paste, soy bean paste (if using), mirin, oyster sauce, sugar, water and corn starch. Stir to break up the miso paste.
|In a large frying pan, saute onion, garlic and ginger until fragrant.
|Add ground pork and break up with the back of a wooden spoon.
|When the pork is cooked, add the tofu.
|Add the sauce to the pan and cooked until the sauce thicken.
|Season with soy sauce.
|Top with chopped green onion and drizzle with sesame oil before serving.
Junko, thank you for sharing.