How to make MAPO TOFU 〜麻婆豆腐〜 | easy Japanese home cooking recipe

But don't worry, I'll be making the videos in the exact same way. So the dish of the day, Mapo Tofu, is actually not Japanese at all, but it's very Chinese. But I decided to make this video because, one, the sauce cream. Then let's start cooking. First, I'm gonna cut up the scallion. So I'm gonna take the bottom off. Just gonna cut into here a little bit, so that the piece will be smaller. Then just gonna cut into small pieces. And then I'm gonna take a little bit for the garnish at the end. And the rest, we're gonna fry them. So this may seem quite a lot of scallion, but I like to put a lot of scallion in it because they shrink, but also they give a lot of umami to the flavor. Then let's prepare the ginger and garlic. Garlic, I'm just gonna put the bottom off. And I also recently found out that you can just put the garlic like this with skin on, a garlic smasher. And then just press like this. Then you have here smashed garlic, and then skin will stay on the inside. You can just do that much easier. Then we're gonna do the same thing for ginger. Cut the kind of like dry part off. Then take off the skin. I'm just gonna cut in half because it's a bit hard to press ginger in the smasher. Then that's done for that. Then I also need to cut up the tofu. So they're swimming in water like this usually, so I'll get rid of that water. And then for today, I'm gonna use half of it. So this is about 300 gram, then just half of it, so about 150 gram of tofu. So this is very soft, so be very careful. I'm gonna cut this in half like this. And then just kind of into small dice pieces. Just like that. Then I start frying. Before we start frying, I'm gonna warm up the tofu. So in a boiling water, I'm gonna put in the tofu like here, right here. You don't necessarily have to do this, but it'll just kind of make it easier so that at the end, you don't have to cook too much or mix too much and let the tofu have its shape. We're gonna fry the ingredients now. And I'm gonna turn the heat to medium. In a pan, I'm gonna put in about 1 to 2 teaspoon of sesame oil. Once the pan is heated, I'm gonna put in the ginger and the garlic. And then right away, I'm gonna put in the scallion. And then in here, I'm gonna put in 2 teaspoon of the chili bean sauce. One and two. It's important to heat up the chili sauce first because that'll just kind of bring out the flavor much more. And then in this, I'm gonna put in the minced pork. And then once everything is good fried, I'm gonna put in up here a little bit under a cup of water. Then in this, I'm gonna grate in a little bit of pepper. And then here, I'm gonna… And then in this, I'm gonna join this with…