Mapo Atsuage (Mapo Tofu Sauce Mix Variation)

Boil the bok choy. Put just the tough stem portions into the hot water first for about 10 seconds, then add the whole thing and boil for about 1 minute until cooked through.

Once cooked through, plunge into ice water to cool. This keeps the color bright and prevents it from becoming too soft. Once it has cooled, squeeze out the water thoroughly.

Cut the bok choy into pieces about 1.5 cm wide. Check as you cut, since grit can be trapped at the base, then transfer to a bowl.

Cut a slit into each block of atsuage with a knife to make a pocket for stuffing. Use store-bought atsuage as is, without any prep.

To the bowl of cut bok choy, add the mapo tofu sauce mix undiluted, straight from the packet, along with the shredded cheese, and toss together. The mapo tofu sauce mix also contains ground meat, so it becomes part of the filling.

Stuff the tossed filling into the slits in the atsuage and secure with toothpicks so the filling does not come out. Make 3 in the same way.

Mix 3 tablespoons of potato starch into the included thickening powder to make the coating. The thickening powder contains green onion and ginger, so the outside gets seasoned too.

Dust the entire stuffed atsuage with the coating. Coat all 3 the same way.

Fry in oil at about 160°C. You don't need a lot of oil; shallow-frying is enough. Fry 2 minutes per side, 4 minutes total for both sides.

Transfer to a tray and let rest for about 1 minute. This resting time lets the heat carry through to the center and melt the cheese.

Return to the oil for a second fry of just 1 minute, then remove. The outside finishes up crisp and crunchy.

Remove the toothpicks as you cut into one- or two-bite pieces and arrange on a plate. You can also just bite into a whole one.