White, not spicy, but good! Once you eat it, you will become addicted [White Mapo Tofu]
The classic red mapo tofu is good, but white mapo tofu is also recommended ☝️
We didn't use doubanjiang, but used white miso and chicken soup as a base, with plenty of green onions and ginger as the main characters.
The key to the taste is the cooking method using a whole long onion. Half of it is chopped to bring out the umami of the base, and the other half is a fragrant charred green onion and topped 👍
This charred green onion adds a deep flavor and texture accent to the white mapo tofu. You can substitute it with chicken breast or miso.
If you like, please try it 😊
< 🍳 cost ⇒ about 400 yen >
< ⏰ cooking time ⇒ about 30 minutes >
[Materials]
(for 2 people)
1 cotton tofu 300g
150 g minced chicken
1 green onion
1 clove of garlic
5 g ginger
2 teaspoons of chicken soup stock
200 ml of water
White miso tablespoon 1
Cooking wine tablespoon 1
2 pinches of salt
A little pepper
Sesame oil tablespoon 2
Vegetable oil tablespoon 1
2 tablespoons of water-soluble potato starch
Coarsely ground pepper
Chili oil as appropriate
[How to make]
Preparation: Wrap the tofu in paper and drain it.
Finely chop half of the ginger, garlic, and green onions, and shred the other half.
② Cut the tofu into pieces that are easy to eat.
③ Mix chicken glass soup stock and water in a bowl.
④ Put 1 tablespoon of sesame oil in a frying pan, add ginger and garlic and heat over medium heat.
⑤ When the aroma comes out, add chopped green onions and fry.
⑥ Add minced chicken and stir-fry with a spatula.
⑦ When the minced meat is cooked, add cooking liquor, salt, and white miso and stir-fry.
8) Add ③, bring to a boil, add tofu and mix gently.
Simmer on low heat for 3 to 4 minutes. Thicken with water-soluble potato starch and sprinkle with pepper to finish.
Put sesame oil and vegetable oil 1 tablespoon each in a frying pan, add shredded green onion and heat over medium heat.
When it starts to burn, reduce the heat to low and slowly burn. When it turns light brown, it is complete.
Put the mapo tofu on a plate, put the charred green onions on it, and sprinkle coarse ground pepper to finish.
[Point]
✔ minced chicken can be either chicken thigh or chicken breast.
✔ If you use combined miso instead of white miso, adjust by reducing it to a pinch of salt.
白い麻婆豆腐は、辛さが苦手な人やピリ辛が苦手な方に特におすすめしたい料理です。私も最初は赤い麻婆豆腐の辛さが苦手でしたが、この白味噌を使ったレシピに出会ってからは、家で手軽に楽しめるお気に入りになりました。 このレシピのポイントは、長ネギを半分はみじん切りに、半分を千切りにして焼き目をつけることで香ばしさと食感を加えているところです。焦がしねぎの香りと風味が加わることで、白味噌ベースの味に深みが生まれます。焦がしねぎの作り方は弱火でじっくり焼くのがコツで、焦げすぎると苦味が出るので注意が必要です。 また、鶏ひき肉の代わりに鶏むね肉や鶏もも肉を粗みじんにして使うアレンジも試してみました。食感が変わり、よりお肉の存在感が味わえるので家族にも好評でした。白味噌がない場合は合わせ味噌でも代用可能ですが、塩加減を調整して、味噌のコクと塩味のバランスを取るのがポイントです。 豆腐は水気をしっかり切ることで、煮込んだときに崩れにくくなり、食感が良くなります。私は木綿豆腐を使っていますが、絹豆腐でも優しい口当たりになりますのでお好みで選んでください。 さらに、仕上げのお好みで胡椒やラー油を足すと味の変化を楽しめます。簡単なのに手の込んだ味わいが楽しめるので、普段の食事にも、ちょっとしたおもてなしにもおすすめです。ぜひ試してみてくださいね！
