Japanese Mapo Tofu (Mabo Dofu)
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
2 Servings
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Calories
386 kcal
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Course
Main Course, Lunch
Japanese Mapo Tofu (Mabo Dofu)
Description
In Japanese Mapo Tofu, ground pork is first browned and then cooked with finely diced onion, sake, soy sauce, and yellow miso paste to build a rich umami flavor. Chili bean sauce and toasted sesame oil introduce mild heat and nuttiness, combined with garlic paste for aroma. Firm tofu is gently added to the flavorful broth made from chicken bouillon and enhanced with additional seasoning like oyster sauce and black pepper. A cornstarch slurry thickens the sauce to evenly coat the tofu and pork, while green onions add freshness. The dish finishes with a drizzle of chili oil and optional chili threads for garnish. The combination of savory, spicy, and mild textures creates a balanced and comforting dish suited for a main course.
Ingredients
Pork
- 100 g ground pork
- 1 pinch salt
- 1 pinch black pepper
- ½ yellow onion finely diced
- ½ tsp sake
- ½ tsp soy sauce
- ½ tbsp yellow miso paste awase/yellow, awase miso
- 1 tbsp sesame oil toasted
- ½ tbsp chili bean sauce aka doubanjiang / tobanjan - see in post for more info
- 1 tsp garlic or grated garlic clove, paste
- 300 g tofu firm
Broth
- 200 ml chicken bouillon
- 1 tbsp sake
- ½ tsp soy sauce
- ½ tbsp oyster sauce
- 1 tsp black pepper ground
- 30 g green onion finely chopped
- 2 tbsp water to make slurry, cold
- 2 tsp cornstarch to make slurry
- 2 tsp Chili oil rayu
- 1 pinch chili threads optional garnish
Instructions
- Heat the pan on medium and add 100 g ground pork. Sprinkle it with 1 pinch salt and pepper and fry until browned. (You don't need to add any oil at this point as the fat in the mince will create enough juices not to stick to the bottom of the pan.)
- Add the ½ yellow onion (finely diced) to the pan and fry with the pork until slightly softened.
- Next, add ½ tsp sake, ½ tsp soy sauce and ½ tbsp yellow miso paste (awase miso) and mix until evenly distributed through the pork.
- Push the pork to one side of the pan and on the empty side, add 1 tbsp toasted sesame oil, ½ tbsp chili bean sauce and 1 tsp garlic paste. Mix them together for about 30 seconds - 1 minute. Once fragrant, mix with the pork.
- Pour 200 ml chicken bouillon into the pan, add 300 g firm tofu (cubed) and bring the mixture to a boil, mixing occasionally. Once bubbling, turn the heat down to a simmer.
- Add 1 tbsp sake, ½ tsp soy sauce, ½ tbsp oyster sauce and 1 tsp ground black pepper to flavor the sauce.
- Simmer until the sauce is reduced to about half, mixing occasionally.
- Take a small bowl and mix 2 tbsp cold water with 2 tsp cornstarch. Once smooth, add it to the pan and mix.
- Once the sauce has become thick and glossy, add 2 tsp chili oil (rayu), mix and turn off the heat.
- Sprinkle with chopped 30 g green onion and 1 pinch chili threads (optional).
- Enjoy!
Notes
- To make this dish vegetarian, substitute the ground pork with a plant-based meat alternative and use vegetarian versions of miso paste, oyster sauce, and replace chicken broth with vegetable stock.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Servings
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 12.7g | 4% |
| Protein | 20.4g | 41% |
| Fat | 26.4g | 41% |
| Saturated Fat | 6.1g | 31% |
| Polyunsaturated Fat | 9.7g | 57% |
| Cholesterol | 39mg | 13% |
| Sodium | 1213mg | 51% |
| Fiber | 3.3g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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