Mapo tofu donburi Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Mapo tofu donburi Also known as Bejitarian Mapo Tofu Donburi.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about Bejitarian Mapo Tofu Donburi

The mapo tofu donburi is a vegetarian Japanese dish consisting of a bowl of rice covered with spicy tofu and vegetables. It is a healthy and delicious option for those looking for a nutritious and tasty meal.

Tofu, an essential ingredient in this dish, is made from coagulated and pressed in blocks soy milk. It is an excellent source of vegetable protein and is known for its health benefits such as lowering cholesterol and preventing heart disease.

Tofu is combined with a mixture of vegetables, such as carrots, broccoli and mushrooms, which add texture and nutrients to the dish. In addition, the mapo tofu sauce, made with pepper paste, garlic and ginger, gives a spicy and tasty touch to the dish.

This dish is usually served in a bowl on a white rice bed, which absorbs the sauce and flavors of vegetables and tofu.In addition, rice provides complex carbohydrates that provide energy to the body and are an important part of the Japanese diet.

The mapo tofu donburi is a popular option for fast and healthy lunches at many Japanese restaurants.In addition, it is a great choice for those who follow a vegetarian diet or simply want to reduce the consumption of meat in their meals.

With its combination of spicy flavors, varied textures and nutritious ingredients, mapo tofu donburi is a dish that will please the most demanding tastes. Experience this delicious and healthy option of Japanese cuisine and surprise yourself with its simplicity and unique taste.

Origin and history of Mapo tofu donburi

Vegetarian mapo tofu donburi rice bowl is a recipe of Asian origin, more specifically from Chinese cuisine. It is a vegetarian version of the famous Szechuan mapo tofu dish, which was created in the province of Sichuan, China, during the Qing dynasty. It is believed that the dish was created by a woman named Chen Mapo, who had a restaurant in Chengdu and used tofu as the main ingredient to replace meat. Over the years, the recipe spread across other regions of China and became popular in other Asian countries, including Japan, where it won the name of donburi rice bowl. With the rise in popularity of vegetarianism, the vegetarian version of the dish, whichins the taste and texture of the original, but without the use of meat, emerged. Today, the Vegetarian

About the recipe

• Name of the plate: Mapo tofu donburi
• Name of the dish in English: Vegetarian mapo tofu donburi rice bowl
• Name of the plate in Japanese: ベジタリアン麻婆豆腐丼
• Name of the Romanian dish: Bejitarian Mapo Tofu Donburi

Information about preparation

• Time to prepare: 30 minutes
• Time of Cooking: 15 minutes
• Difficulty: MEDIUM
• It suits: 2 people
• Occasions: Autumn, spring, summer, winter, main meals

Ingredients – Ingredients

Check out the necessary and optional ingredients Mapo tofu donburiIt makes sense to improvise

• Vegetarian magazine Tofu Donburi Rice Bowl
• 1 pack of soft tofu
• 1 Beringella
• 20g of ginger
• 1 clove of garlic
• 2 green onions
• 1 tablespoon vegetable oil
• 1 tablespoon of roasted salmon oil
• The Map of Sausage:
• 2 cups of soup
• 2 tablespoons of red miso paste
• 1 tablespoon of Mirin
• 1 tablespoon of soy sauce
• 2 cups of sugar
• 1 teaspoon of spicy Sichuan bean paste
• 1/2 tablespoon of potato starch katakuriko
• 1/2 cup of water
• Donburi Rice:
• 200g of short rice
• 260ml of water

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Mapo tofu donburi. Follow the instructions below in the preparation mode or step by step.

Method

Hygienize the rice in a coater with running water:

• Use your hands to rinse until the water comes out clean.
• Let it run for 15 minutes.

Prepare the tofu:

• Cut 1 block of soft tofu into small pieces and put them on towel paper to remove excess water.

Cut the vegetables:

• Finely grind 1 garlic tooth, 20g of ginger and 1 berry in small cubes.
• Cut 2 onions in fine rounds.

Make the map:

• Mix 2 tablespoons of red miso pasta, 2 tablespoons of mirin, 1 tablespoon of soy sauce, 2 tablespoons of sugar and 1 tablespoon of pepper pasta in a small bowl.

Cook the rice.

• Put the washed rice in a small pot and add 260 ml of water.
• Cut the pot and let it boil.
• When it starts to boil, reduce the fire and cook for 9 minutes.
• After this time, remove it from the fire and let it rest for another 10 minutes.

Mounting

Remove the vegetables:

• Heat salmon oil and 1 tablespoon of vegetable oil in a medium stove on medium heat.
• Add garlic and ginger to release its aroma.
• Add the berry and part of the onions - reserve the rest to decorate - and refill until slightly golden.

Add the map sauce and 80 ml of water to the berry mixture:

• Reduce the fire and let cook for 3 minutes, until everything is tempered.

Add tofu gently to the stove:

• Mix the cold water with corn starch and pour around the pan.
• Let it boil and cook until the sauce is thick, about 2-3 minutes.
• Remove from the fire.

Serve the rice in large individual bowl:

• Put the mixture of berry and tofu onto the rice.
• Decorate with the onions reserved above.

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