![\"357\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2015\/09\/357.jpg\")
<\/a><\/p>\nGobo Mapo Tofu<\/strong><\/p>\n When I found tasty soft tofu at our local grocery store, I wanted to make mapo tofu. <\/p>\n <\/p>\n Ground meat is usually used for this dish, but I replaced it with gobo (burdock), a Japanese root vegetable. <\/p>\n This turned out delicious!<\/p>\n Even though I made this a bit spicier than usual, Terry and I both really liked this. <\/p>\n The texture of the gobo was also a hit for me!<\/p>\n canola oil 1. Cook garlic, ginger, and scallion with oil for a few minutes. \u725b\u84a1\u9ebb\u5a46\u8c46\u8150<\/strong><\/p>\n \u8fd1\u6240\u306e\u3075\u3064\u3046\u306e\u30b9\u30fc\u30d1\u30fc\u3067\u6700\u8fd1\u8cb7\u3063\u3066\u304d\u305f\u8c46\u8150\u304c\u306a\u304b\u306a\u304b\u7f8e\u5473\u3057\u304b\u3063\u305f\u306e\u3067\u3001\u307e\u305f\u8cb7\u3044\u306b\u884c\u304d\u307e\u3057\u305f\u3002<\/p>\n \u4e45\u3005\u306b\u30bd\u30d5\u30c8\uff08\u7d79\u3054\u3057\uff09\u306a\u3082\u306e\u3092\u8cb7\u3063\u305f\u3089\u3001\u9ebb\u5a46\u8c46\u8150\u304c\u98df\u3079\u305f\u304f\u306a\u3063\u3066\u3001\u4f5c\u308a\u307e\u3057\u305f\u3088\uff5e\u3002<\/p>\n \u3072\u304d\u8089\u306e\u4ee3\u308f\u308a\u306b\u3001\u725b\u84a1\u3002<\/p>\n \u725b\u84a1\u306f\u65e5\u672c\u98df\u6599\u54c1\u5e97\u3067\u51b7\u51cd\u306e\u3082\u306e\u3092\u8cb7\u3063\u3066\u3042\u3063\u305f\u306e\u3067\u3001\u305d\u308c\u3092\u4f7f\u3063\u3066\u3002<\/p>\n \u3059\u3067\u306b\u76ae\u3082\u3080\u3044\u3066\u3001\u7d30\u304f\u5207\u3063\u3066\u3042\u308b\u306e\u3067\u3001\u697d\u30c1\u30f3\u3002<\/p>\n \u751c\u9eba\u91a4\u304c\u306a\u3044\u306e\u3067\u3001\u5473\u564c\u3092\u4f7f\u3063\u3066\u307e\u3059\u3002<\/p>\n \u5473\u306f\u3044\u3044\u306e\u3067\u3059\u304c\u3001\u3042\u306e\u6fc3\u3044\u8272\u304c\u51fa\u306a\u3044\u306e\u304c\u3061\u3087\u3063\u3068\u6b8b\u5ff5\u3002<\/p>\n \u3067\u3082\u3001\u3044\u3064\u3082\u3088\u308a\u8f9b\u3081\u306b\u51fa\u6765\u4e0a\u304c\u3063\u305f\u3082\u306e\u306e\u3001\u30c6\u30ea\u30fc\u306b\u5927\u597d\u8a55\u3002<\/p>\n \u3044\u3063\u3071\u3044\u304a\u4ee3\u308f\u308a\u3057\u3066\u98df\u3079\u3066\u304f\u308c\u307e\u3057\u305f\u3002<\/p>\n \u725b\u84a1\u306e\u307d\u308a\u307d\u308a\u611f\u3001\u9ebb\u5a46\u8c46\u8150\u306b\u306a\u304b\u306a\u304b\u826f\u3044\u3067\u3059\u3088\uff5e\u3002<\/p>\n \u30a4\u30f3\u30b9\u30bf\u30b0\u30e9\u30e0\u3082\u3084\u3063\u3066\u307e\u3059<\/a>\u3002\u3088\u304b\u3063\u305f\u3089\u30c1\u30a7\u30c3\u30af\u3057\u3066\u307f\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/strong><\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n Gobo Mapo Tofu When I found tasty soft tofu at our local grocery store, I wanted to make mapo tofu.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25,20,28,29],"tags":[],"class_list":["post-37071","post","type-post","status-publish","format-standard","hentry","category-root-vegetable","category-tofu","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37071","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=37071"}],"version-history":[{"count":8,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37071\/revisions"}],"predecessor-version":[{"id":37098,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37071\/revisions\/37098"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=37071"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=37071"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=37071"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2 cloves garlic, chopped
\n1 teaspoon chopped ginger
\n2 tablespoon scallion, chopped
\n2~3 teaspoons tobanjan chili bean paste
\n1 cup frozen gobo (burdock), peeled and chopped
\nsauce
\n – 300 cc water
\n – 3 tablespoons sake
\n – 2 tablespoon soy sauce
\n – 1~2 tablespoons sugar
\n – 2 tablespoons dark miso
\n1 package soft tofu, cut into bite size pieces, and cooked in microwave oven for a minute to remove excess water
\ncorn starch + water for thickening
\nsalt
\nsesame oil
\nwhite vinegar
\nchopped scallion<\/p>\n
\n2. Add tobanjan (chili bean paste).
\n3. Add gobo and continue to cook while constantly stirring.
\n4. Make sauce. Combine all the ingredients in a bowl. Add this mixture to the pan.
\n5. Add tofu and continue to cook. Once it boils, turn down to low heat.
\n6. Add the corn starch\/water mixture to thicken the sauce.
\n7. Boil and then remove from heat. Salt.
\n8. Serve with a few splashes of sesame oil, vinegar, and chopped scallion. <\/p><\/div>\n<\/a><\/p>\n<\/a><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"