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Mapo Tofu (Mabo Dofu)
4.8 from 554 votes

Mapo Tofu (Mabo Dofu)

Mapo Tofu is a spicy, savory dish featuring silken tofu and ground pork cooked in a sauce made with chili bean paste, miso, oyster sauce, soy sauce, mirin, and sesame oil. Aromatics like garlic, ginger, and green onions add flavor depth, while potato starch thickens the sauce. The tofu is gently cooked to remain tender while absorbing the rich, umami-spicy sauce.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4
Calories: 263 kcal
Course: Main Course
Cuisine: Japanese

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

    Cup of Yum
  1. Gather all the ingredients. Here, I use a combination of non-spicy doubanjiang (dark brown color) and spicy la doubanjiang (deep red color).
  2. 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.
  3. 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.
  4. Cut the ginger into thin slices, then into thin julienne strips. Mince the strips and measure 1 Tbsp ginger.
  5. Slice 2 green onions/scallions crosswise into thin rounds. Set aside some for garnish when serving.
  6. Drain 14 oz soft/silken tofu (kinugoshi dofu) and cut into ¾-inch (2-cm) cubes.
To Cook the Mapo Tofu
  1. 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.
  2. Sauté the aromatics until fragrant, making sure they don‘t burn. Then, add ½ lb ground pork to the wok.
  3. Cook the pork, breaking up the chunks with a spatula or wooden spoon, until the meat is no longer pink.
  4. Give the sauce mixture a final stir, then add it to the wok. Stir thoroughly as you bring the sauce to a simmer.
  5. Add the tofu and gently coat it with the sauce. Stir frequently, without mashing the tofu, until it is heated through.
  6. Add most of the green onions, reserving some for garnish. Stir to incorporate just before taking the pan off the heat.
To Serve
  1. Sprinkle with optional Japanese sansho pepper and serve immediately in individual bowls. I like to garnish it with sliced green onions.
  2. 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
  1. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 263

% 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.