Mapo Curry

Prepare the Aromatics & Sauce Base: Start by finely chopping the negi (Japanese green onion). Mince the garlic and ginger.  In a small bowl, dissolve the red miso paste (if using) into 1 cup of water. Set aside.

Blanch the Tofu: Cut the tofu into 2.5 cm (1 inch) cubes.  Bring a small pot of water to a boil and add 1 tsp of salt. Carefully add the tofu cubes and simmer for about 1 minute. Gently drain the tofu and set it aside on a plate or tray.

Cook the Pork & Aromatics: Heat a large skillet or wok over medium heat and add 2 tbsp of neutral oil. Once the pan is hot, add the ground pork and use a wooden spatula to break up the pork. Season with salt and add minced garlic and minced ginger. Cook until the pork is slightly browned and no longer pink—about 3–4 minutes. Add 2 tablespoons of Doubanjiang and continue stir-frying for about 30 seconds to 1 minute, until fragrant and the pork is well coated.

Simmer the Sauce: Add the dissolved miso water, sake, oyster sauce and honey to the pan. Stir everything together until evenly combined. Bring the mixture to a gentle simmer over medium-low heat.

Add the Curry: Once the sauce is simmering, add the curry. If using Japanese curry roux blocks, break them up and stir them in until completely dissolved and the sauce thickens.

If using S&B curry powder, first mix it with 2 tbsp potato starch and 2 tbsp water to make a slurry, then slowly pour it in while stirring constantly to avoid clumps.

Once the sauce is thick and glossy, stir in the chopped negi (green onion). Gently add the tofu cubes into the pan. Avoid stirring too much—gently shake the pan or use a spatula to push the tofu around so it doesn’t break apart. Lastly, drizzle in chili oil.

Serve: Ladle generously over cooked rice. Garnish with green onions, a sprinkle of sansho pepper and more chili oil if desired. Serve with fukushinzuke (Japanese pickles) on the side. Enjoy!!