A Unique Freeze-Dried Tofu Dish Japanese-Style Mapo Tofu

• 3 slice Freeze dried tofu
• 1 large Dried shiitake mushrooms
• 100 grams Ground pork
• 1 tsp Finely chopped ginger (or tubed ginger)
• 3 tbsp Finely chopped Japanese leeks (or whatever vegetables you have)
• 1 dash less than 150ml The juice from the rehydrated shiitake mushrooms
• 150 ml water
• 2 tbsp Sake
• 1 1/2 tbsp Soy sauce
• 1 1/2 tbsp Mirin
• 1 tbsp Sugar
• 1 1/2 tbsp Miso
• 1 tsp Sesame oil
• 1 tbsp + 2 tablespoons Katakuriko + water

1. In a pot, bring 500 ml of water to a boil, reduce to medium heat, add in the tofu.
2. I suggest you add half the amount), flip over after a minute, turn off the heat, and let sit...This will plump up the tofu.
3. Re-hydrate the shiitake mushrooms in 150ml of water (remove the stems first and soak to the hot water).
4. Squeeze the water out of the tofu with your hand once it has cooled.
5. Finely chop the shiitake mushrooms along with your favorite vegetables (carrots, onions, cabbage, or even green onions!
6. Whatever you have is fine), and mix together with .
7. Add oil (not listed) to a pan, and saute the ground meat and ginger.
8. Once it has browned, add the shiitake mushrooms and vegetables and saute.
9. Tear the tofu and add it in, add and bring the pan to a boil, reduce to low heat, cover with a lid, and steam-cook.
10. Once the tofu have soaked in the broth, and the broth has boiled down to your desired level, add miso, and thicken with katakuriko slurry, season with sesame oil, and it's done.
11. Boil down the broth to your liking, boil down to concentrate, or boil for a short period of time for plenty of sauce Eat it however you like.
12. The tofu will continue soaking up the broth even when you turn off the heat, so remove from heat a little earlier.

tofu, shiitake mushrooms, ground pork, ginger, japanese leeks, shiitake mushrooms, water, sake, soy sauce, mirin, sugar, sesame oil

Taken from cookpad.com/us/recipes/149685-a-unique-freeze-dried-tofu-dish-japanese-style-mapo-tofu (may not work)