Mapo Tofu (Mabo Dofu)
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
15 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)
Description
Mapo Tofu combines soft silken tofu with ground pork in a flavorful sauce made from a blend of spicy doubanjiang chili bean paste, oyster sauce, miso paste, soy sauce, mirin, and toasted sesame oil. A touch of potato starch mixed with water is used to thicken the sauce to a smooth consistency. The dish is built by first cooking aromatics including garlic, ginger, and green onions in neutral oil, then adding ground pork and allowing it to brown and release flavor.
The sauce mixture is added next, coating the cooked pork and simmering briefly before carefully folding in tofu cubes to prevent breaking. This method allows the tofu to soak in the spicy, salty, and slightly sweet sauce while maintaining its delicate texture. The finishing touch of sansho pepper, if used, contributes a unique numbing spice typical of Japanese versions of the dish.
The resulting dish balances bold heat from the chili paste with savory depth from the miso and oyster sauce, complemented by the soft tofu and tender pork. Mapo Tofu is typically served as a main dish accompanied by rice, offering a rich and satisfying meal with contrasting textures and complex seasoning.
Ingredients
For the Sauce
- 2½ Tbsp doubanjiang 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, spicy chili bean paste
- 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 paste
- ½ Tbsp soy sauce
- 2 Tbsp mirin
- 1 tsp sesame oil toasted
- 1 tsp potato starch or cornstarch
- 4 Tbsp water
For the Mapo Tofu
- 2 cloves garlic
- 1 Tbsp ginger (minced)
- 2 green onion or scallions
- 14 oz silken tofu drained for 15-30 minutes, kinugoshi dofu, soft/silken
- 1 Tbsp neutral oil
- ½ lb ground pork (or your choice of meat; use mushrooms or veggies for vegan/vegetarian)
For Serving
- sansho pepper optional, Japanese
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.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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