Japanese Mapo Tofu (Mabo Dofu)
Japanese Mapo Tofu combines ground pork, firm tofu, and a broth flavored with miso, chili bean sauce, and sake. This dish provides a savory and lightly spicy profile, blending tender tofu cubes with crumbled pork infused with miso and chili seasoning. The sauce is thickened with a cornstarch slurry, resulting in a balanced consistency that coats the ingredients well. It includes aromatics like garlic and onion and is garnished with green onion and optional chili threads, making it a satisfying comfort dish with a complex umami taste.
Ingredients
Pork
- 100 g ground pork
- 1 pinch black pepper
- 1 pinch salt
- 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
Nutrition Facts
Serving: 2 Servings
Amount Per Serving
Calories 386
% 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.