Non-spicy Mabo Tofu

Is there such a thing as non-spicy Mabo Tofu. I mean, authentic mapo/mabo tofu from the Sichuan province of China is supposed to be flaming. However, since I'm a mom, I have to cater to little palates which don't necessarily appreciate spicy foods. Read below to see how I get around it.

#mapotofu #japanesehomecooking #japaneseamerican #oishi #ouchigohan

Here is my recipe and how I get away with eliminating crying children without sacrificing flavor.

Ingredients:

Tofu (medium to firm) 1 block

Ground beef 1/2 lb

Minced ginger 2 tbs

Minced garlic 2 tbs

Sesame oil 2 tbs

Green onion 2 stalks

White onion 1/2 bulb

Soy sauce 1/2 tbs

Cooking Sake 1 tbs

Chicken Broth Powder (Chicken Bouillon) 1 tbs

Cook the ground beef, onion and garlic in sesame oil. As the meat cooks down add sake so that the alcohol can evaporate. Once the meat has cooked thoroughly, add the soy sauce and chicken bouillon. Turn the heat down to low and carefully fold in the tofu that you have sliced into cubes. If you stir in the tofu at the beginning it will break apart and become mush.

Adding both the green onion and the white onion brings the spice that you need to the dish. Also, sesame oil can be splashed at the end to add the extra oompf that is inherently Chinese. If you have a spice lover in your house, you can keep chile powder for them to add as necessary.