Japanese Mapo Tofu
User Reviews
5
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Prep Time
5 mins
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Cook Time
7 mins
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Total Time
12 mins
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Servings
2 servings
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Calories
501 kcal
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Course
Main Course
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Cuisine
Japanese-Chinese Fusion
Japanese Mapo Tofu
Description
This dish starts by preparing a sauce combining chicken stock, mirin, oyster sauce, toasted sesame oil, and potato starch to create a glossy, thickened base. Aromatics such as minced onion, grated garlic, grated ginger, and miso paste are stir-fried until soft and lightly browned, forming a richly flavored foundation. Ground pork is then cooked to crumbly tenderness before the sauce mixture is stirred in with the diced silken tofu gently coated and heated through.
The texture of the tofu remains delicate and soft, absorbing the umami-rich sauce, while the cooked pork adds body and depth. Chili oil can be added according to taste for subtle heat, balanced by fresh scallion garnish. The dish offers a melding of Chinese-inspired Mapo Tofu flavors with Japanese seasonings, making it a comforting and richly flavored protein option.
Serve it hot alongside steamed rice or vegetables to complete the meal. The gentle cooking process preserves the tofu's smoothness while achieving a thick sauce that clings to the ingredients effectively.
Ingredients
Mabo Dofu Sauce
- ⅔ cup chicken stock low sodium
- 1 tablespoon mirin
- 1 tablespoon oyster sauce
- 2 teaspoons sesame oil toasted
- 1 tablespoon potato starch
For Stir-Fry
- 1 tablespoon vegetable oil
- 60 grams onion (½ small onion, finely minced)
- 9 grams garlic 1 very large clove, grated
- 9 grams ginger equal amount to garlic, grated
- 1 tablespoon miso paste
- 150 grams ground pork
- 396 grams silken tofu (1 block cut into ½-inch cubes)
To Serve
- Chili oil (to taste)
- scallions (chopped for garnish)
Instructions
- To make the sauce for the Mabo Dofu, add the chicken stock, mirin, oyster sauce, toasted sesame oil, and potato starch to a bowl and whisk to combine.
- Preheat a large frying pan over medium-high heat until hot. Add the vegetable oil, onions, garlic, ginger, and miso, and stir-fry the mixture until the onions are tender and the miso starts to brown.
- Add the ground pork to the pan and use a spatula to break it up into small crumbs.
- When the pork is cooked through, give the sauce ingredients another stir to reincorporate the settled starch and then pour it into the pan. Add the tofu and gently spread it around so that it's submerged in the sauce.
- Cook the tofu in the sauce, stirring gently or tossing, until the tofu is heated through and the sauce has thickened.
- Serve your Japanese Mapo Tofu garnished with scallions and chili oil to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Calories | 501kcal | 25% |
| Carbohydrates | 24g | 8% |
| Protein | 26g | 52% |
| Fat | 34g | 52% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 56mg | 19% |
| Sodium | 799mg | 33% |
| Potassium | 799mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 16IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 100mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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