Mapo Tofu (Mabo Dofu)
User Reviews
4.8
978 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Calories
263 kcal
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Course
Main Course
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Cuisine
Japanese
Mapo Tofu (Mabo Dofu)
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Japanese-style Mapo Tofu (Mabo Dofu) is full of flavor but much less spicy than the original Sichuan dish. Even kids can enjoy this family-friendly recipe of ground pork and silken tofu that's ready in just 30 minutes! {Vegetarian/Vegan Adaptable}
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Ingredients
For the Sauce
- 2½ Tbsp doubanjiang (spicy chili bean paste) (for less spicy, use 1½ Tbsp non-spicy doubanjiang and 1 Tbsp spicy la doubanjiang; read the blog post for details; use gluten-free doubanjiang for GF)
- 1 Tbsp oyster sauce (use Lee Kum Kee Vegetarian Stir-Fry Sauce for vegan/vegetarian or if you‘re allergic to shellfish)
- 1 Tbsp miso
- ½ Tbsp soy sauce
- 2 Tbsp mirin
- 1 tsp toasted sesame oil
- 1 tsp potato starch or cornstarch
- 4 Tbsp water
For the Mapo Tofu
- 2 cloves garlic
- 1 Tbsp ginger (minced)
- 2 green onions/scallions
- 14 oz soft/silken tofu (kinugoshi dofu) (drained for 15–30 minutes)
- 1 Tbsp neutral oil
- ½ lb ground pork (or your choice of meat; use mushrooms or veggies for vegan/vegetarian)
For Serving
- Japanese sansho pepper (optional)
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Instructions
- Gather all the ingredients. Here, I use a combination of non-spicy doubanjiang (dark brown color) and spicy la doubanjiang (deep red color).
- Combine the sauce ingredients. To a small bowl, add 2½ Tbsp doubanjiang (spicy chili bean paste), 1 Tbsp oyster sauce, 1 Tbsp miso, ½ Tbsp soy sauce, 2 Tbsp mirin, 1 tsp toasted sesame oil, 1 tsp potato starch or cornstarch, and 4 Tbsp water. Mix well together with a whisk.
- Finely mince 2 cloves garlic (I use a garlic press). Thinly peel off the ginger skin with a sharp knife or scrape it off with a spoon.
- Cut the ginger into thin slices, then into thin julienne strips. Mince the strips and measure 1 Tbsp ginger.
- Slice 2 green onions/scallions crosswise into thin rounds. Set aside some for garnish when serving.
- Drain 14 oz soft/silken tofu (kinugoshi dofu) and cut into ¾-inch (2-cm) cubes.
To Cook the Mapo Tofu
- Heat a wok or large frying pan on medium heat. Add 1 Tbsp neutral oil to the hot pan. Then, add the garlic and ginger to the hot oil.
- Sauté the aromatics until fragrant, making sure they don‘t burn. Then, add ½ lb ground pork to the wok.
- Cook the pork, breaking up the chunks with a spatula or wooden spoon, until the meat is no longer pink.
- Give the sauce mixture a final stir, then add it to the wok. Stir thoroughly as you bring the sauce to a simmer.
- Add the tofu and gently coat it with the sauce. Stir frequently, without mashing the tofu, until it is heated through.
- Add most of the green onions, reserving some for garnish. Stir to incorporate just before taking the pan off the heat.
To Serve
- Sprinkle with optional Japanese sansho pepper and serve immediately in individual bowls. I like to garnish it with sliced green onions.
- You can enjoy Mapo Tofu as the main dish in an ichiju sansai meal. You could also serve it over steamed rice donburi-style for a one-bowl meal.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days. I do not recommend freezing this dish as tofu changes its texture once frozen.
Equipments used:
Nutrition Information
Show Details
Calories
263kcal
(13%)
Carbohydrates
9g
(3%)
Protein
17g
(34%)
Fat
17g
(26%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Cholesterol
41mg
(14%)
Sodium
845mg
(35%)
Potassium
395mg
(11%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
180IU
(4%)
Vitamin C
2mg
(2%)
Calcium
55mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 9g | 3% |
| Protein | 17g | 34% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 41mg | 14% |
| Sodium | 845mg | 35% |
| Potassium | 395mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 55mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
978 reviews
Excellent
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