Ingredients
Units
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- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/2 yellow onion, finely diced
- 1/2 lb ground pork (substitute for any ground meat)
- 1 cup cherry tomatoes
- 1/2 large carrot, julienned
- 1 1/2 cups bean sprouts
- 1 package silken tofu
- 3–4 servings rice (I recommend Japanese short-grain or medium grain rice for the most authentic Japanese experience!)
- Chopped green onions and roasted sesame seeds for garnishing (optional)
Sauce Ingredients:
- 2 tablespoons doubanjiang (chili bean paste)
- 1/2 tablespoon Szechuan peppercorns (ground) or peppercorn oil (optional, but highly recommended! Add more or less depending on your preference)
- 1 cup chicken, beef, or bone broth
- 2 tablespoon soy sauce
- 2 tablespoon mirin
- 1 teaspoon sesame oil
- 1 tablespoon sugar
- 1 teaspoon cornstarch (optional; to thicken the sauce)
Instructions
- In a large pan over medium heat, heat a bit of oil and add the garlic, ginger, and diced onion. Sauté until fragrant and the onions are slightly translucent.
- Add the ground pork and cook until browned, breaking it up as it cooks.
- Stir in the cherry tomatoes and carrots. Cook for 3 – 4 minutes until the tomatoes begin to soften.
- Into the pan, add all the sauce ingredients. If using cornstarch, dissolve it into the broth first to avoid clumping. Stir everything to coat in the sauce thoroughly and simmer for 2 minutes.
- Gently add the silken tofu and bean sprouts. Simmer everything once again for about 5 – 7 minutes, allowing the sauce to slightly reduce and thicken. Be careful not to stir too vigorously to keep the tofu intact.
- Spoon over hot steamed rice. Garnish with chopped green onions and toasted sesame seeds if desired. Enjoy!