{"id":27097,"date":"2012-11-06T17:26:48","date_gmt":"2012-11-06T22:26:48","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=27097"},"modified":"2012-11-06T17:26:48","modified_gmt":"2012-11-06T22:26:48","slug":"mopo-tofu-rice-bowl-with-corn%e3%82%b3%e3%83%bc%e3%83%b3%e9%ba%bb%e5%a9%86%e8%b1%86%e8%85%90","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=27097&lang=en","title":{"rendered":"Mopo Tofu Rice Bowl with Corn
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Mapo Tofu Rice Bowl with Corn<\/strong>
\nNovember 2, 2012<\/em><\/p>\n

Mapo tofu, or mabo tofu (this is how we say it in Japanese), is a Chinese dish made with tofu and ground meat (usually pork or beef or both) cooked in spicy chili and bean-based sauce. For our dinner I used corn in place of meat and served over white rice.<\/p>\n

Mapo tofu: garlic, ginger, onion, edamame, corn, tofu green onion, soy sauce, tobanjan(hot bean sauce), sugar, sesame oil, sake, vegetable base, water, corn starch, salt<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Mapo Tofu Rice Bowl with Corn November 2, 2012 Mapo tofu, or mabo tofu (this is how we say it in Japanese), is a Chinese dish made with tofu and ground meat (usually pork or beef or both) cooked in spicy chili and bean-based sauce. For our dinner I used corn in place of meat […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,11,20],"tags":[],"class_list":["post-27097","post","type-post","status-publish","format-standard","hentry","category-beanslentils","category-starches","category-tofu"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27097","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=27097"}],"version-history":[{"count":16,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27097\/revisions"}],"predecessor-version":[{"id":27144,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27097\/revisions\/27144"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=27097"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=27097"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=27097"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}