Servings
Font
Back
5.0 from 39 votes

Japanese Mapo Tofu (Mabo Dofu)

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 2 Servings
Calories: 386 kcal
Course: Main Course , Lunch
Cuisine: Fusion , Chinese , Japanese

Ingredients

Pork
  • 100 g ground pork
  • 1 pinch salt and pepper
  • ½ yellow onion finely diced
  • ½ tsp sake
  • ½ tsp soy sauce
  • ½ tbsp yellow miso paste (awase miso) awase/yellow
  • 1 tbsp toasted sesame oil
  • ½ tbsp chili bean sauce aka doubanjiang / tobanjan - see in post for more info
  • 1 tsp garlic paste or grated garlic clove
  • 300 g firm tofu
Broth
  • 200 ml chicken bouillon
  • 1 tbsp sake
  • ½ tsp soy sauce
  • ½ tbsp oyster sauce
  • 1 tsp ground black pepper
  • 30 g green onion finely chopped
  • 2 tbsp cold water to make slurry
  • 2 tsp cornstarch to make slurry
  • 2 tsp chili oil (rayu)
  • 1 pinch chili threads optional garnish

Instructions

    Cup of Yum
  1. 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.)
  2. Add the ½ yellow onion (finely diced) to the pan and fry with the pork until slightly softened.
  3. 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.
  4. 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.
  5. 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.
  6. Add 1 tbsp sake, ½ tsp soy sauce, ½ tbsp oyster sauce and 1 tsp ground black pepper to flavor the sauce.
  7. Simmer until the sauce is reduced to about half, mixing occasionally.
  8. Take a small bowl and mix 2 tbsp cold water with 2 tsp cornstarch. Once smooth, add it to the pan and mix.
  9. Once the sauce has become thick and glossy, add 2 tsp chili oil (rayu), mix and turn off the heat.
  10. Sprinkle with chopped 30 g green onion and 1 pinch chili threads (optional).
  11. Enjoy!

Notes

  • Make it vegetarian switch out the pork for your favorite meat alternative, and use vegetarian miso paste, oyster sauce and vegetable stock to make this dish suitable for vegetarians and vegans. 

Nutrition Information

Calories 386kcal (19%) Carbohydrates 12.7g (4%) Protein 20.4g (41%) Fat 26.4g (41%) Saturated Fat 6.1g (31%) Polyunsaturated Fat 9.7g Cholesterol 39mg (13%) Sodium 1213mg (51%) Fiber 3.3g (13%)

Nutrition Facts

Serving: 2Servings

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.