Chapter IV · Tofu & roots·Chinese
Mapo-style tofu
spicy, saucy, tender pork. doubanjiang-heat. 4 servings.
| 6-qt Instant Pot inner pot + fridge space overnight | |||||
|---|---|---|---|---|---|
| High Pressure 20 min · Full Natural Release | |||||
| Ingredient | Cut | Sauce | Layer | Pressure | Release |
8 oz (225 g) ground pork | Cut | High Pressure 20 min | Full NR ~18 min | ||
4 cloves (12 g) garlic, minced | |||||
1 Tbs (10 g) ginger, minced | |||||
14 oz (400 g) soft or silken tofu, cubes | Layer | ||||
2 Tbs (40 g) Pixian doubanjiang | Sauce | ||||
1 Tbs (15 mL) soy sauce | |||||
2/3 cup (160 mL) water or stock | |||||
1 tsp (5 mL) sesame oil | |||||
6-qt Instant Pot inner pot + fridge space overnight
High Pressure 20 min · Full Natural Release
Cut
- 8 oz (225 g)·ground pork
- 4 cloves (12 g)·garlic, minced
- 1 Tbs (10 g)·ginger, minced
Sauce
- 2 Tbs (40 g)·Pixian doubanjiang
- 1 Tbs (15 mL)·soy sauce
- 2/3 cup (160 mL)·water or stock
- 1 tsp (5 mL)·sesame oil
Layer
- 14 oz (400 g)·soft or silken tofu, cubes
Pressure
High Pressure 20 min
Release
Full natural release, about 18 min
No wok step. The pork renders into the doubanjiang during pressure; NR keeps the tofu intact.
Next pot
Same pantry, different taste
Similar ingredients, another texture or cuisine — so the next delay start does not taste like last night.
Daikon tofu nimono
broth-soaked, silky
Shares tofu, soy, ginger — soy-dashi, broth-soaked, silky instead of doubanjiang-heat.
soy-dashi·56 min in the pot·4 servings
Gochujang pork shoulder
shreddable, spicy-sweet
Shares pork-shoulder, soy, garlic — gochujang-garlic, shreddable, spicy-sweet instead of doubanjiang-heat.
gochujang-garlic·1 hr 40 min in the pot·6 servings
Taiwanese beef noodle broth
tendon-silk, spicy-aromatic
Shares doubanjiang, soy, ginger — doubanjiang-star-anise, tendon-silk, spicy-aromatic instead of doubanjiang-heat.
doubanjiang-star-anise·1 hr 48 min in the pot·5 servings