This is non spicy Japanese style mapo tofu (麻婆豆腐). If you like spicy mapo tofu, you can just add 1 Tablespoon (or more if you like really spicy!) of spicy chili bean sauce called Doubanjiang (豆板醤).
- 1 cloves garlic
- 1/2 onion, chopped
- 7 oz firm tofu (if you use soft tofu, you need to drain tofu)
- 80g (about 3 oz) grass-fed ground beef
- 1/2 cup spinach or other green leaves
- 1/2 cup peas
- 2 Tablespoons sesame oil
- 1 green scallions, chopped as garnish
* Combine all the ingredients in a small bowl.
- 4 teaspoons soy sauce or tamari shoyu (gluten-free)
- 1 teaspoon mirin (sweet Japanese cooking sake)
- 2 teaspoons sake
- 2 teaspoons potato or corn starch
- 2 teaspoons water
1. Fill a pot with water and bring it to a boil over high heat. Add the peas and boil them, uncovered, for 1 minute. Drain the peas and set aside.
2. Mince the garlic and chop the onion.
3. Cut the tofu into about 1 inch cubes.
4. In a large frying pan, heat 1 Tablespoon of sesame oil on medium heat and saute garlic and onion for 2 minutes.
5. Add the beef and cook for 3 minutes. Add 1 Tablespoon of sesame oil and the tofu. Gently stir them frequently for 5 minutes.
6. Add peas, spinach, and the seasonings and gently coat them with the seasonings.
7. Serve with chopped green scallions.