Recipe: Eating on a Dime Mapo Potato Mochi

Recipe: Eating on a Dime Mapo Potato Mochi Delicious, fresh and tasty.

Mapo Potato Mochi. Great recipe for Mapo Potato Mochi. I added carrot because I wanted my kids to eat some vegetables, but this is good without. To drain the tofu, line a strainer with paper towels, add the tofu and press using your hands.

Return the eggplant to the pan.

Add the slurry sauce and garnish with green onions.

The best part about this Mapo Eggplant recipe besides the amazing taste?

You can cook Mapo Potato Mochi using 19 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Mapo Potato Mochi

1. You need 1 large of Potato.

2. It’s 1 dash of Salt.

3. Prepare 1 of and 1/2 tablespoon Katakuriko.

4. It’s 1 of Vegetable oil.

5. You need of Tofu Soboro Mapo An.

6. You need 1/2 block of Firm tofu.

7. Prepare 1/2 piece of Minced ginger.

8. Prepare 5 of cm Finely chopped green onion.

9. You need 3 of cm Minced carrots (OK if you don't have).

10. You need 1 tbsp of Vegetable oil.

11. You need 50 ml of ●Water.

12. You need 1/2 tsp of ●Weipa.

13. It’s 1/2 tbsp of ●Shaoxing wine (or cooking sake).

14. It’s 1/2 tbsp of Tianmianjian (or miso).

15. You need 1 tsp of ●Sugar.

16. It’s 1 tsp of ●Soy sauce.

17. Prepare 1 tsp of ●Katakuriko.

18. You need 1/3 tsp of Doubanjiang (OK if you don't use).

19. Prepare 1 tsp of Sesame oil.

Mix the sauce again to incorporate the potato starch and add to the wok.

Simmer for a minute until the sauce thickens.

Add the tofu cubes and toss to coat.

Let it simmer for another minute or two.

Mapo Potato Mochi instructions

1. Thoroughly drain the silken tofu (see the hints). Mince the vegetables and set aside. Combine the ● ingredients and set aside..

2. Make the potato mochi. Microwave or boil the potatoes to soften, mash them, and then mix in the salt and katakuriko while still hot. Make into bite-sized flattened balls..

3. Heat some vegetable oil in a frying pan at low-medium heat. Fry both sides of Step 1 to a golden brown, then transfer to a plate. (Use however much oil you like ).

4. Add more vegetable oil to the frying pan from Step 3, and thoroughly cook the ginger, onion, and carrot on low heat until the ginger becomes fragrant..

5. Once the ginger has become fragrant add the drained tofu while smashing up with your hands. Cook on medium heat until the tofu becomes crumbly..

6. Once the moisture has cooked off from the tofu and its become crumbly, Add the combined ● ingredients to thicken the mixture. Mix in some sesame oil and turn off the heat..

7. Pour this over the potato mochi you made in Step 3 and its ready!.

Add the sliced scallions and give it one last mix.

Mapo tofu is one of the signature dish from Sichuan, China.

Silky soft tofu swimming in spicy sauce.

Originally, mapo tofu is very oily dish but I made this recipe more easy on our tummy by reducing excess fat amount.

JOC's all-time favorite dish, and it frequently makes it into my dinner menu rotation.