Category: Cultural Dishes

The Radish and Chinese Cabbage Soup is a light yet flavorful dish that showcases the natural essence of the vegetables used in its preparation. It’s a simple, nourishing, and comforting soup commonly enjoyed in Chinese cuisine, particularly during colder seasons like winter.

This soup boasts a delicate balance of flavors and textures. The combination of white radish, carrots, Chinese cabbage, and aromatics like onion, garlic, and ginger results in a harmonious blend of sweet, earthy, and slightly peppery notes.

Ingredients:

• 1 white radish, peeled and cubed
• Half a head of Chinese cabbage, chopped
• 2 carrots, peeled and chopped
• 1 onion, sliced
• 2 cloves of garlic, minced
• 8 cups of water or broth
• 2 slices of ginger
• 1 tablespoon cooking oil
• Salt and pepper to taste
• Chopped green onions or cilantro for garnish

Instructions:

• Heat a pot and add cooking oil. Add the sliced onion and minced garlic, sauté until fragrant.
• Add the cubed white radish, carrots, and Chinese cabbage, stir-frying for a few minutes until the vegetables mix well with the onion and garlic.
• Pour in the water or broth, and add the ginger slices. Bring it to a boil, then reduce the heat to simmer with the lid on for about 30-40 minutes until the vegetables are cooked and softened.
• Adjust the taste by adding salt and pepper as desired.
• Once done, ladle the soup into bowls and garnish with chopped green onions or cilantro.

This Radish and Chinese Cabbage Soup is not only delicious but also packed with nutrients, making it a comforting and wholesome choice, particularly during chilly weather. The clear broth combined with the natural flavors of the vegetables makes it delicious and perfect for warming up during the winter.  Its lightness, combined with the depth of flavors from the vegetables, creates a soothing and satisfying meal that warms both the body and the soul.

The Tomato Tofu Soup is a light yet flavorful Chinese-style dish that combines the tanginess of tomatoes with the delicate creaminess of soft tofu. This soup offers a harmonious blend of savory and slightly sweet flavors, making it a comforting and soothing choice, especially during colder seasons like winter.

The soup has a clear broth base infused with the essence of tomatoes, which provide a slightly acidic and refreshing taste. The soft tofu cubes add a velvety texture to the soup, absorbing the delightful flavors of the broth while offering a mild, smooth contrast to the tangy tomatoes.

Ingredients:

• 300g soft tofu, cut into cubes
• 2 tomatoes, diced
• 1 onion, diced
• 2 cloves of garlic, minced
• 4 cups vegetable or chicken broth
• 1 teaspoon tomato sauce
• 1 teaspoon light soy sauce
• 1 teaspoon white pepper powder
• 1 teaspoon sugar
• Chopped cilantro or green onions for garnish
• Salt and pepper to taste
• 2 tablespoons vegetable oil

Instructions:

• Heat a pot and add vegetable oil. Once hot, add the diced onion and minced garlic. Sauté until fragrant.
• Add the diced tomatoes and continue stirring until the tomatoes soften and release their juices.
• Pour in the broth. Once the broth comes to a boil, add the tomato sauce, light soy sauce, white pepper powder, sugar, and a pinch of salt and pepper. Stir well.
• Place the cubes of soft tofu into the soup. Simmer on low heat for about 5-8 minutes to allow the tofu to absorb the flavors of the soup.
• Once the soup is ready, taste and adjust the seasoning according to your preference.
• Turn off the heat. Ladle the finished tomato tofu soup into bowls and sprinkle some chopped cilantro or green onions on top for garnish.

This Tomato Tofu Soup is sweet, sour, and flavorful. It’s rich in nutrients and can be enjoyed with rice or noodles, making it a comforting and delicious dish to warm up with during the cold winter days.

“Egg Drop Soup,” a classic Chinese dish, offers a light, comforting, and effortlessly satisfying option for a quick fall meal. Known for its simplicity, the soup consists of a delicate chicken or vegetable broth, where beaten eggs are gradually poured in, creating silky ribbons that give the dish its distinctive texture. Often enhanced with green onions, ginger, and a touch of soy sauce, Egg Drop Soup balances subtle flavors that make it both soothing and nourishing. Its uncomplicated preparation and minimal ingredients make it an ideal choice for a warm and speedy autumn meal, providing a comforting bowl that captures the essence of simplicity in Chinese culinary traditions.

Ingredients:

• 4 cups chicken or vegetable broth
• 2 green onions, thinly sliced
• 2 eggs, lightly beaten
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Salt and white pepper to taste
• Optional: Cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to thicken the soup

Instructions:

• Bring Broth to a Simmer:
  • In a pot, bring the chicken or vegetable broth to a simmer over medium heat.
• Season the Broth:
  • Add soy sauce, sesame oil, salt, and white pepper to the simmering broth. Adjust the seasoning according to your taste.
• Add Green Onions:
  • Add the thinly sliced green onions to the broth. Reserve a small amount for garnish if desired.
• Create Egg Ribbons:
  • Slowly pour the beaten eggs into the simmering broth in a steady stream, stirring gently with a fork or chopsticks to create silky egg ribbons. The eggs will cook almost instantly.
• Adjust Consistency (Optional):
  • If you prefer a slightly thicker consistency, you can add the cornstarch slurry to the soup and stir until it thickens slightly.
• Serve:
  • Ladle the Egg Drop Soup into bowls.
  • Garnish with additional green onions if desired.

This Egg Drop Soup is not only quick and easy to make, but it also provides warmth and comfort during the fall season. It’s a versatile dish, and you can customize it by adding ingredients like tofu, mushrooms, or spinach if you like. Enjoy it as a light appetizer or pair it with rice for a simple and satisfying meal.

“Stir-Fried Chinese Broccoli with Oyster Sauce” is a delectable and straightforward dish that showcases the vibrant and nutritious qualities of Chinese broccoli, commonly known as gai lan. Especially abundant in the fall, Chinese broccoli becomes a versatile and flavorful component in this stir-fry. The dish emphasizes simplicity, allowing the natural robustness of the broccoli to shine through. The gai lan is quickly stir-fried, preserving its crisp texture, and then coated in a savory oyster sauce that adds depth and umami to the ensemble. This quick and accessible recipe not only makes the most of the fall season’s fresh produce but also exemplifies the beauty of allowing the inherent flavors of vegetables to take center stage in Chinese cuisine.

Ingredients:

• 1 bunch Chinese broccoli (gai lan)
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 2 tablespoons oyster sauce
• 1 teaspoon soy sauce
• 1 teaspoon sugar
• 1 tablespoon water
• Sesame seeds (optional, for garnish)

Instructions:

• Prepare the Chinese Broccoli:
  • Trim the ends of the Chinese broccoli and cut it into bite-sized pieces. You can use both the stems and leaves.
• Blanch the Chinese Broccoli:
  • Bring a pot of water to a boil. Add a pinch of salt. Blanch the Chinese broccoli for about 1-2 minutes until it turns bright green. Drain and set aside.
• Stir-Fry:
  • Heat vegetable oil in a wok or a large skillet over medium-high heat.
  • Add minced garlic and stir-fry for about 30 seconds until aromatic.
• Add Chinese Broccoli:
  • Add the blanched Chinese broccoli to the wok. Stir-fry for 1-2 minutes, ensuring the broccoli is well-coated with the garlic-infused oil.
• Make the Sauce:
  • In a small bowl, mix together oyster sauce, soy sauce, sugar, and water.
• Add Sauce to the Wok:
  • Pour the sauce over the Chinese broccoli and toss well to combine. Ensure that the broccoli is evenly coated with the sauce.
• Serve:
  • Transfer the stir-fried Chinese broccoli to a serving dish.
  • Garnish with sesame seeds if desired.

This quick and easy stir-fried Chinese broccoli dish is a perfect side for a fall meal. The slightly bitter taste of Chinese broccoli pairs wonderfully with the savory oyster sauce, creating a flavorful and nutritious addition to your table. Serve it alongside steamed rice or your favorite protein for a complete and satisfying meal.

Nikujaga, translating to “meat and potatoes” in Japanese, is a quintessential fall comfort dish, a hearty and flavorful stew enjoyed in Japanese households. Comprising thinly sliced beef, potatoes, and an array of vegetables such as carrots and onions, Nikujaga strikes a perfect balance between sweet and savory flavors. The broth, enriched with dashi, provides a umami-packed base, while ingredients like mirin and sugar add a touch of sweetness. Cooked through a slow simmering process, Nikujaga embodies a homey and nostalgic appeal, often associated with family gatherings. Beyond its traditional components, Nikujaga offers room for personalization, making it a versatile and cherished part of Japanese culinary culture, capturing the essence of warmth and comfort that defines the fall season. Here’s a simple recipe for Nikujaga:

Ingredients:

• 1 pound thinly sliced beef (sukiyaki or shabu-shabu cut)
• 4 medium-sized potatoes, peeled and cut into chunks
• 2 medium-sized carrots, peeled and sliced into rounds
• 1 onion, thinly sliced
• 1 cup frozen green beans (or other vegetables of your choice)
• 1/4 cup soy sauce
• 3 tablespoons mirin (sweet rice wine)
• 2 tablespoons sake (Japanese rice wine)
• 1 tablespoon sugar
• 2 cups dashi (Japanese soup stock) or water
• 2 tablespoons vegetable oil

Instructions:

• Prepare Vegetables:
  • Peel and chop the potatoes into bite-sized chunks.
  • Slice the carrots into rounds.
  • Thinly slice the onion.
  • If using other vegetables, prepare them accordingly.
• Cooking:
  • In a large pot or a deep pan, heat the vegetable oil over medium heat.
  • Add the sliced beef and cook until it’s browned.
• Add Vegetables:
  • Add the sliced onions, potatoes, carrots, and any other vegetables you are using to the pot. Mix well.
• Seasoning:
  • In a bowl, mix together soy sauce, mirin, sake, and sugar.
  • Pour the mixture over the meat and vegetables.
• Simmer:
  • Add dashi or water to the pot and bring the mixture to a boil.
  • Once boiling, reduce the heat to low, cover the pot, and simmer for about 15-20 minutes or until the potatoes and carrots are tender.
• Adjust Seasoning:
  • Taste and adjust the seasoning if needed. You can add more soy sauce or sugar according to your preference.
• Serve:
  • Serve the Nikujaga hot over rice or enjoy it on its own.

Nikujaga is a comforting and filling dish that’s perfect for cooler fall evenings. The combination of tender beef, potatoes, and vegetables in a savory-sweet broth makes it a well-loved home-cooked meal in Japan.

“Kabocha no Nimono,” which is a simmered pumpkin or kabocha dish. Kabocha, a type of Japanese pumpkin, is in season during the fall and is widely used in Japanese cuisine. One of the delightful and comforting dishes that exemplifies the simplicity and elegance of Japanese home cooking. Kabocha, also known as Japanese pumpkin or kabocha squash, is a winter squash that belongs to the species Cucurbita maxima. Its distinctive deep green skin and vibrant orange flesh make it easily recognizable.

During the fall season, kabocha is in abundance, and its flavor is at its best. This is when it is widely used in Japanese cuisine, making its way into various dishes, including tempura, stews, soups, and of course, nimono (simmered dishes). The sweet and nutty flavor of kabocha lends itself well to simmering, creating a dish that is both savory and subtly sweet.

The preparation of Kabocha no Nimono is a testament to the traditional Japanese cooking method of nimono, where ingredients are simmered in a seasoned broth until they absorb the rich flavors. The combination of dashi (Japanese soup stock), soy sauce, mirin (sweet rice wine), and sugar forms a delicate and umami-packed broth that complements the natural sweetness of kabocha.

Here’s a simple recipe for Kabocha no Nimono:

Ingredients:

• 1 small to medium-sized kabocha (Japanese pumpkin)
• 1 cup dashi (Japanese soup stock)
• 3 tablespoons soy sauce
• 2 tablespoons mirin (sweet rice wine)
• 1 tablespoon sugar
• Pinch of salt
• Optional: sliced green onions for garnish

Instructions:

• Prepare the Kabocha:
  • Cut the kabocha into wedges or chunks. You can leave the skin on, or if it’s too tough, you can peel it.
• Simmering:
  • In a pot, combine the dashi, soy sauce, mirin, sugar, and a pinch of salt.
  • Add the kabocha pieces to the pot.
• Simmering Process:
  • Bring the liquid to a boil, then reduce the heat to low.
  • Simmer the kabocha in the liquid for about 15-20 minutes or until the kabocha becomes tender. You can test the doneness by inserting a fork into a piece of kabocha; it should go in easily.
• Serve:
  • Once the kabocha is tender, remove it from the heat.
  • Let it cool slightly before serving.
  • Optionally, garnish with sliced green onions for added flavor and color.

Kabocha no Nimono has a sweet and savory flavor, and the kabocha becomes soft and absorbs the delicious broth during the simmering process. It’s a comforting and nutritious dish that showcases the seasonal produce of fall in Japan.

Fall into Flavor: Our Chawanmushi Recipe Embodies Autumn Warmth. Immerse Yourself in the Rich Harmony of Velvety Custard, Seasonal Vegetables, and Savory Broth. Thank you MARC MATSUMOTO from https://norecipes.com/chawanmushi-recipe/ for this wonderful recipe!

PREP TIMES:

Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins

Ingredients 

• ½ cupegg (about 2 large eggs)
• 1 ½ cupdashi
• ¼ teaspoonsalt
• 0.35 ouncesedamame
• 1.76 ouncesshrimp
• 1.76 ouncesscallops
• 1.06 ouncesshiitake (trimmed and sliced)
• Mitsuba (optional for garnish)
• Ikura (optional for garnish)

Instructions

• Break the eggs into a bowl and beat them until uniform in color.
• Add the dashi, and salt and mix everything together evenly.
• Let the mixture rest until the bubbles disappear, or use a wire mesh skimmer to remove any foam on top. Strain the mixture through a fine-mesh sieve to remove any chunks of albumin or chalaza.
• Add the edamame, shrimp, scallops and shiitake (or your choice of mix-ins) into heat-safe ceramic cups or ramekins.
  
• Divide the egg mixture evenly between the cups, and cover them with lids, or aluminum foil.
• Bring about ½-inch of water to a boil in a pot that’s deep enough to hold the cups.
• Lay a dishtowel at the bottom of the pot, and then place the cups on top of the towel.
• Cover the pot with a lid and steam the Chawanmushi until the custard reaches a temperature of at least 160 degrees F or 71 C.
  
• Carefully remove the cups from the pot and then garnish with your choice of toppings. I used steamed shrimp, mitsuba, and ikura for mine.

Embrace the cozy flavors of fall with our Sukiyaki recipe, a warm and hearty Japanese hot pot. Dive into a savory blend of thinly sliced beef, vegetables, and tofu simmered in a flavorful soy-based broth. Experience the comfort of autumn with this soul-warming dish, perfect for chilly evenings.

PREP TIMES:

Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins

Ingredients

For the Kombu Dashi (for diluting the cooking sauce; as needed)

• 2 cups water
• 1 piece kombu (dried kelp) (2 x 2 inches, 5 x 5 cm; 5 g per piece)

For the Sauce (yields roughly 1⅓ cups)

• ½ cup sake
• ½ cup mirin
• 3 Tbsp sugar
• ½ cup soy sauce

For the Sukiyaki

• 4 leaves napa cabbage (12 oz, 340 g)
• ¼ bunch shungiku (chrysanthemum greens) (3.5 oz, 100 g)
• 1 Tokyo negi (naga negi; long green onion) (white part only; or 1 leek/4 green onions)
• 6 inches gobo (burdock root) (1.6 oz, 45 g)
• ½ onion (3.5 oz, 100 g)
• ½ package enoki mushrooms (1.75 oz, 50 g; skip or use other mushrooms)
• ½ package maitake mushrooms (1.75 oz, 50 g; skip or use other mushrooms)
• 2 shiitake mushrooms (1.75 oz, 50 g; skip or use other mushrooms)
• ½ package broiled tofu (yaki dofu) (one package is 9 oz, 255 g; or use medium-firm (momen) tofu)
• 1½ inches carrot (optional, for decoration and color)
• ½ package shirataki noodles (3.5 oz, 100 g; or cellophane/yam noodles)
• ½ lb thinly sliced beef (chuck or ribeye) (or slice your own meat; skip for vegan/vegetarian and use more tofu, mushrooms, and vegetables)
• 1 Tbsp neutral oil (or 1 small piece of suet (raw beef fat))

For Serving

• 2 large eggs (50 g each w/o shell) (optional, for dipping; for safety, buy pasteurized eggs or make sous vide eggs; skip for vegan)

For the Shime Finishing Course

• 1 serving udon noodles (cooked and drained)

Directions

• Gather all the dashi and sauce ingredients. Tip: You‘ll use the dashi and sauce to adjust the seasoning of the broth as you cook. This recipe makes more dashi than you need for this dish and you‘ll likely have leftovers.
• To make the cold brew Kombu Dashi, put 2 cups water and 1 piece kombu (dried kelp) in a measuring cup or pitcher. Set it aside to steep for a minimum of 30 minutes, or make it ahead up to overnight.
• To make the sukiyaki sauce, combine ½ cup sake and ½ cup mirin in a small saucepan. Bring it to a boil and reduce the heat to simmer and let the alcohol evaporate for a minute or so.
• Add 3 Tbsp sugar and ½ cup soy sauce and mix together. Bring it back to a boil. Once the sugar is completely dissolved, turn off the heat and set it aside.
• Transfer the sauce to a pitcher and bring both the dashi and the sauce to the table. Tip: You can make the sukiyaki sauce ahead and store it in an airtight container in the refrigerator for up to a month.

To Prepare the Sukiyaki Ingredients

• Gather all the sukiyaki ingredients. Feel free to customize the portions to suit your personal preference. Here, I used the entire package of grilled tofu (twice as much) since we love tofu.
• Cut 4 leaves napa cabbage into pieces 2 inches (5 cm) wide.
• Cut the pieces in half or thirds down along the thick white center of the leaves.
• Cut ¼ bunch shungiku (chrysanthemum greens) 2 inches (5 cm) wide.
• Slice the white part of 1 Tokyo negi (naga negi; long green onion) diagonally into ½-inch (1.3 cm) pieces.
• Scrape off the outer skin of 6 inches gobo (burdock root) with the back of a knife. The gobo‘s flavor is just under the skin, so don‘t use a vegetable peeler and peel that flavor away. Once you scrape off the skin, shave the gobo into superthin strips using a vegetable peeler.
• Soak the gobo strips in water for 5 minutes, changing the water once. Drain well.
• Cut ½ onion into ½-inch (1.3 cm) slices widthwise. Next, discard the bottom part of ½ package enoki mushrooms and tear it into smaller clusters.
• Cut off and discard the root ends of ½ package maitake mushrooms and separate the maitake bunch into 2 small clusters.
• Cut off and discard the stems of 2 shiitake mushrooms. Optionally, you can cut a flower pattern on the shiitake mushroom caps: First, cut a sliver off the top of the mushroom cap by making 2 incisions in the shape of a “V”. Bevel these cuts toward each other by inserting the knife at an angle.
• Make a second cutout in the same manner to form an “X” with the first cutout. You can keep this “X” pattern or add one or two more cutouts. Watch my video on “shiitake hanagiri” that demonstrates this Japanese cutting technique.
• Cut ½ package broiled tofu (yaki dofu) into smaller pieces. We usually double the tofu portion and cut one block into 6–8 pieces.
• If you‘d like to make flower-shaped carrots (optional), first slice 1½ inches carrot into ¼-inch (6 mm) rounds.
• Here, I stamp the carrot coins with a vegetable cutter into a floral shape for decoration.
• Rinse and drain ½ package shirataki noodles. Cut the noodles in half. Add the shirataki noodles to boiling water to remove any odor. Once the water is boiling again, cook for 2 minutes, drain, and set aside.
• Place ½ lb thinly sliced beef (chuck or ribeye) and suet (if using) on a plate. Put all the ingredients on a big platter or bamboo tray for the dining table. I prepared my eggs sous vide (read the blog post) for dipping the cooked sukiyaki ingredients. I also cooked and drained 1 serving udon noodles and set them aside for the final course.

To Cook the Beef

• Set a portable gas cooktop at the dining table. I use this cast-iron sukiyaki pot that I got from MTC Kitchen (use JOC10 for 10% off) and an Iwatani portable butane stove. Give each person a medium-sized bowl to put the cooked food from the pot.
• Heat the cast-iron sukiyaki pot (or any pot) on medium heat. When it’s hot, add 1 Tbsp neutral oil (or the suet). Then, pour in barely enough sukiyaki sauce to cover the bottom of the pot, about ⅛–¼ inch of sauce.
• Place a few slices of well-marbled beef in the pot. When the bottom side of the meat is cooked, flip and cook the other side. Enjoy some (or all) of the sweet and caramelized meat now to consume this good-quality beef at its best. You can eat a few rounds of meat first or leave the meat in the pot and continue to the next step.

This Thanksgiving, let’s add a dash of creativity to the table! Try our Okonomiyaki recipe—a Japanese savory pancake that’s a delightful departure from tradition. Packed with flavors and customizable toppings, it’s a tasty twist to make your Thanksgiving feast truly unforgettable. I stumbled upon this fantastic Okonomiyaki recipe on https://www.justonecookbook.com/, and I can’t wait to share it with everyone!

PREP TIMES:

Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1hr

Ingredients

For the Batter

• 1 cup all-purpose flour (plain flour) (weigh your flour or use the “fluff and sprinkle“ method and level off)
• ¼ tsp Diamond Crystal kosher salt
• ¼ tsp sugar
• ¼ tsp baking powder
• 5.6 oz nagaimo/yamaimo (mountain yam) (2–3 inches, 5–8 cm)
• ¾ cup dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)
• 4 large eggs (50 g each w/o shell)
• ½ cup tenkasu/agedama (tempura scraps) (24 g)
• ¼ cup pickled red ginger (beni shoga or kizami beni shoga)

For the Other Ingredients

• 1 head green cabbage (large; 1.6 lb, 740 g)
• ½ lb sliced pork belly (or slice your own; you can substitute with shrimp, squid, or mushrooms)
• neutral oil (for cooking the okonomiyaki)

For the Quick Okonomiyaki Sauce

• 1½ Tbsp sugar
• 2 Tbsp oyster sauce
• ¼ cup ketchup
• 3½ Tbsp Worcestershire sauce

Toppings of your choice

• okonomiyaki sauce
• Japanese Kewpie mayonnaise
• katsuobushi (dried bonito flakes) (skip for vegetarian)
• aonori (dried green laver seaweed)
• green onions/scallions (chopped)
• pickled red ginger (beni shoga or kizami beni shoga)

Directions

• Take out the batter from the refrigerator. Add 4 large eggs (50 g each w/o shell), ½ cup tenkasu/agedama (tempura scraps), and ¼ cup pickled red ginger (beni shoga or kizami beni shoga) to the bowl. Mix until combined.
• Add the minced cabbage to the batter, one-third of it at a time. Mix well before adding the rest.
• In a large pan, heat a bit of neutral oil on medium heat. When the frying pan is hot (400ºF or 200ºC), spread the batter in a circle on the pan. We like thicker okonomiyaki (the final thickness is ¾ inches or 2 cm). If you’re new to making okonomiyaki, make it smaller and thinner so it’s easier to flip.
• Place 2–3 slices of pork belly on top of the okonomiyaki and cook covered for 5 minutes.
• When the bottom side is nicely browned, flip it over.
• Gently press the okonomiyaki to fix its shape and keep it together. Cover and cook for another 5 minutes.
  
• Flip it over one last time and cook uncovered for 2 minutes. If you’re going to cook the next batch, transfer the cooked okonomiyaki to a plate.

This Mapo Tofu is a classic Chinese dish known for its spiciness. This recipe ensures that you will savor the rich flavors of Szechuan cuisine in just a few minutes. You can adjust the spiciness to your liking and enjoy a delightful and satisfying meal.

Ingredients:

• 1 block of soft tofu (about 400 grams), cut into small cubes
• 150 grams of ground pork or beef
• 2 tablespoons cooking oil
• 2 tablespoons doubanjiang (fermented bean paste)
• 2 tablespoons la doubanjiang (spicy broad bean paste, optional, adjust for desired spiciness)
• 2 cloves of garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon brown sugar
• 1 cup of water or chicken or beef broth
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons Shaoxing wine
• 1 cup of green peas or snap peas (optional)
• Salt and pepper, to taste
• 1 cup of chopped green onions, for garnish

Instructions:

1. Heat the cooking oil in a pan and add the minced garlic and ginger. Cook until fragrant.
2. Add the ground pork (or beef) and cook until it changes color.
3. Stir in the doubanjiang and la doubanjiang (if using) and sauté for a few minutes.
4. Pour in the water or broth and bring it to a boil.
5. Add the light soy sauce, dark soy sauce, Shaoxing wine, and brown sugar. Stir to combine.
6. Add the cubed tofu to the hot sauce, gently stirring to avoid breaking the tofu. Cook for about 5-7 minutes or until the tofu is soft, and the sauce thickens.
7. If you prefer more spiciness, adjust by adding more la doubanjiang according to your taste.
8. If using green peas or snap peas, add them and cook for an additional 2-3 minutes until they become tender.
9. Finally, season with salt and pepper to taste.
10. Sprinkle chopped green onions on top in the pan or in individual bowls before serving.

This Mapo Tofu is incredibly delicious with its rich flavors of doubanjiang and chili. You can adjust the level of spiciness to your liking, making it a perfect dish for those who enjoy a little heat. Serve it with steamed white rice for a satisfying meal.