Mabu Dofu

Ingredients

1 bundle green onions (6), minced
3 t ground ginger
3 t ground garlic
1 T sesame oil
1-2 lb hamburger
9 T red miso
1 t Tobanjan
6 T shyoyu
5 T sugar
3 T ketchup
3 c consume soup
4 T cornstarch, liquidized
2-3 firm tofu, diced

Instructions Stir fry onions, ginger, and garlic in oil, about one minute. Add hamburger, cook until crumbly; drain. In a separate bowl, mix together miso, Tobanjan, shyoyu, sugar, ketchup, and soup. Add to the above dish, bringing to a boil. Add cornstarch and boil until thick. Add tofu, stirring gently until tofu is heated through.

Notes Tobanjan is the spice used to season this. It is VERY powerful so only ever add a little bit at a time. Look for it at your local asian grocer. If they don't have it, we can always send you some.

Over here, we actually have an instant mix for consume soup. In America, Dad used chicken bullion instead.

The tofu that you would use in this dish generally comes in two varieties, firm and soft (sometimes called silk). Hopefully, your tofu packaging is all in English, but if in doubt, look at the tofu. The soft tofu will appear very smooth whereas the firm tofu will have little grid marks on it left from the cheesecloth-type material it is pressed into when it is made. They might even have yakidofu (grilled tofu). This can be used as well seeing as it is firm tofu that has just been grilled a little bit on the outside. Tofu will, naturally, have the characteristic grill marks on it.