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}

A bowl containing mapo tofu over steamed rice.

Comforting and full of umami, Japanese-style Mapo Tofu (麻婆豆腐) is easily one of my family’s favorite meals! It is so simple to make, and I love cooking this dish on a hectic weeknight when I have just 30 minutes to spare. I’ll teach you how to make this delicious recipe and serve it either rice-bowl style over fluffy steamed rice or as the main dish in a dinner set.

If you love the Japanese adaptation of Chinese cuisine called Chuka ryori, try my Gyoza, Tan Tan Men, and Japanese Fried Rice recipes next!

What is Mapo Tofu?

Called mabo dofu (麻婆豆腐,マーボー豆腐) in Japanese, mapo tofu was popularized in the 1970s by Chinese-Japanese Chef Chen Kenmin (陳建民) through his Chinese restaurant Shisen Hanten. There, he adapted this dish to suit milder Japanese tastes by notably omitting fiery-red chili and Sichuan peppercorn from the sauce. Thanks to Chef Chen, you’ll find many Chinese-style dishes like mapo tofu, Ebi Chili (Chili prawns エビチリ), and Beef and Bell Pepper Stir-fry (chin-jao ro-su, 青椒肉絲) in Japan’s home-cooking repertoire.

A bowl containing mapo tofu over steamed rice.

Why I Love This Recipe

  • Perfect for a weeknight dinner – This recipe is ready in just 30 minutes. It’s a lifesaver when I want to get a nutritious and comforting meal on the table but don’t have a lot of time.
  • Hearty and healthy! I love that it’s delicious, healthy, and packed with protein. It’s a dish that I feel good feeding my family.
  • Family-friendly – The mild heat/spice level means that even children can enjoy eating this dish. I cooked it for my kids from the time they were very young and they love it to this day!
  • Easily customizable – Make it less or more spicy, change the ground meat, or make it vegetarian/vegan. I’ll suggest below how to adapt this dish to suit your needs.
A ichiju sansai meal consists of steamed rice, miso soup, and mapo tofu.

Ingredients for Mapo Tofu

Japanese-style mapo tofu is a very easy dish. This was one of the first recipes my son learned to cook over the summer break as a teen, and now he makes it for himself in college!

  • Soft/silken tofu (kinugoshi dofu)
  • Ground pork
  • Garlic
  • Ginger
  • Green onions/scallions
  • Neutral oil
  • Sauce:
    • Doubanjiang (spicy or non-spicy broad bean paste) – This fermented seasoning adds an authentic and deeply savory character. Without it, the dish won’t taste the same.
    • Oyster sauce
    • Miso – unique to Japanese-style mapo tofu
    • Soy sauce
    • Mirin – unique to Japanese-style mapo tofu
    • Toasted sesame oil
    • Potato starch or cornstarch
    • Water
  • Japanese sansho pepper (optional, for serving)

Find the printable recipe with measurements below.

Jump to Recipe

Substitutions

  • Silken Tofu: I highly recommend using soft/silken tofu since it adds a smooth and creamy texture to the dish. However, you could use medium tofu if that’s what you have. Please drain the tofu for 15–30 minutes before you start cooking.
  • Doubanjiang: I personally use the Taiwanese brands Lian How (岡山) or Ming De (明徳), which have a milder heat level. If you can’t find these brands, some people recommend using gochujang (spicy Korean chili paste) or doenjang (non-spicy Korean soybean paste). I haven’t tried them before, but these will alter the flavor profile. For spicy Sichuan doubanjiang, check Amazon or other online Asian markets. You could also use gluten-free doubanjiang for GF.
Doubanjiang Spicy Bean Paste
Taiwanese Lian How (岡山) brand doubanjiang: Spicy version (left) and non-spicy version (right).
Bowls containing mapo tofu over steamed rice.

How to Make Mapo Tofu

Preparation

Step 1 – Prep the ingredients before you start cooking. This dish cooks quickly! I strongly recommend that you measure and mix the sauce ingredients and cut the aromatics and tofu ahead of time so everything is ready to go.

Cooking

Step 2 – Stir-fry the garlic and ginger. Add the garlic and ginger to the hot oil in the preheated wok and sauté until fragrant.

Saute aromatics in the wok.

Step 3 – Sauté the ground pork. Add the ground meat to the wok and break up the chunks with a wooden spatula. Cook the meat until it’s no longer pink.

Cook the meat until no longer pink.

Step 4 – Add the sauce mixture and simmer. Cook and stir until the sauce bubbles and thickens.

Add the sauce to the ground meat.

Step 5 – Add the tofu and green onions. Coat the tofu with the sauce until the flavors infuse. Then, add the green onions.

Add the tofu and green onions to the mapo tofu.

Step 6 – Serve. You can serve the mapo tofu on individual dishes as part of a composed meal, or enjoy it donburi-style like I do spooned over a large bowl of steamed rice.

A ichiju sansai meal consists of steamed rice, miso soup, and mapo tofu.

Nami’s Recipe Tips

    • Drain the tofu ahead of time for about 15 minutes – This prevents the tofu from releasing moisture into the sauce and diluting it. If you’re like me, you’ll love a savory sauce that’s thick and rich combined with a base of fluffy and steaming hot rice!
    • Cut and prepare the ingredients before cooking – This dish cooks fast, and the pan needs constant attention so the ingredients don’t burn. I highly recommend prepping all the ingredients in advance, as there’s no time to step away from the stove once cooking starts. I line up my prepped ingredients next to the stove so I can add them to the pan in quick succession.
    • Measure and mix the sauce ingredients ahead of time in a small bowl. I keep the sauce mixture nearby and ready to add to the pan at just the right moment.
    • Take care not to burn the garlic and ginger when stir-frying. You don’t want to add a burnt bitter taste to the sauce.
    • Carefully stir the tofu – Tofu can easily break and become mushy. Shake the pan to coat the tofu with the sauce, minimizing spatula action.

    Variations and Customizations

    This mapo tofu recipe is easy to adapt to your preferences and needs. Here are a few of my suggestions for how to vary this delicious dish.

    • Change up the ground meat. In Japan, we always use ground pork. However, you can use ground turkey, ground chicken, or ground beef.
    • Make it vegetarian/vegan. Instead of meat, use finely diced fresh or dried (rehydrated) shiitake mushrooms. Use vegetarian stir-fry sauce in place of oyster sauce.
    • Adjust the heat level. Add more or less doubanjiang, use the Taiwanese non-spicy version, or turn up the heat with a few teaspoons or more of fiery-red Sichuan doubanjiang! For less heat, I recommend using 1½ Tbsp non-spicy doubanjiang and 1 Tbsp spicy la doubanjiang. If you like it slightly spicier, sprinkle la-yu (Japanese chili oil).
    • “College-meal” version. My son made this 10 Minute Meal – Mapo Tofu recipe in an electric pot at his dorm kitchen, and his friends loved it! It’s super quick and easy to make.
    A ichiju sansai meal consists of steamed rice, miso soup, and mapo tofu.

    What to Serve with Mapo Tofu

    • As a rice bowl – If you serve it donburi-style (mapo tofu over rice), I suggest adding Homemade Miso Soup and a simple veggie side like Japanese Cucumber Salad to make it a complete meal.
    • As the main dish of a traditional ichiju sansai meal – For a Japanese-style “One Soup Three Dishes” meal, serve the rice and mapo tofu in separate dishes, then add a miso soup, two side dishes, and a small dish of Japanese pickles.

    Storage and Reheating Tips

    To store: Once the mapo tofu is cooled to room temperature, store the leftovers in a glass airtight container in the refrigerator for up to 3 days. I do not recommend freezing this dish as tofu changes its texture once frozen.

    To reheat: Gently warm up in a saucepan over medium-low heat until thoroughly heated.

    Frequently Asked Questions

    How do I drain the tofu?

    Wrap a paper towel around the silken tofu and set it on a plate or tray to drain the moisture for about 15 minutes. Be gentle when handling it since silken tofu is very fragile. Do not press the tofu because it will crumble easily.


    More Chuka Ryori Recipes

    If you love this Mapo Tofu, you’re in for a treat with these other irresistible Japanese-style Chinese recipes.

    A bowl containing mapo tofu over steamed rice.

    Mapo Tofu (Mabo Dofu)

    4.76 from 321 votes
    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}

    Video

    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4

    Ingredients
     
     

    For the Sauce

    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 Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

    Instructions
     

    • Gather all the ingredients. Here, I use a combination of non-spicy doubanjiang (dark brown color) and spicy la doubanjiang (deep red color).
      Mapo Tofu Ingredients
    • 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.
      Mapo Tofu 2
    • 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.
      Mapo Tofu 3
    • Cut the ginger into thin slices, then into thin julienne strips. Mince the strips and measure 1 Tbsp ginger.
      Mapo Tofu 4
    • Slice 2 green onions/scallions crosswise into thin rounds. Set aside some for garnish when serving.
      Mapo Tofu 5
    • Drain 14 oz soft/silken tofu (kinugoshi dofu) and cut into ¾-inch (2-cm) cubes.
      Mapo Tofu 6

    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.
      Mapo Tofu 7
    • Sauté the aromatics until fragrant, making sure they don‘t burn. Then, add ½ lb ground pork to the wok.
      Mapo Tofu 8
    • Cook the pork, breaking up the chunks with a spatula or wooden spoon, until the meat is no longer pink.
      Mapo Tofu 9
    • Give the sauce mixture a final stir, then add it to the wok. Stir thoroughly as you bring the sauce to a simmer.
      Mapo Tofu 10
    • Add the tofu and gently coat it with the sauce. Stir frequently, without mashing the tofu, until it is heated through.
      Mapo Tofu 11
    • Add most of the green onions, reserving some for garnish. Stir to incorporate just before taking the pan off the heat.
      Mapo Tofu 12

    To Serve

    • Sprinkle with optional Japanese sansho pepper and serve immediately in individual bowls. I like to garnish it with sliced green onions.
      Mapo Tofu 13
    • 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.
      Mapo Tofu 14

    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

    Calories: 263 kcal · Carbohydrates: 9 g · Protein: 17 g · Fat: 17 g · Saturated Fat: 5 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 6 g · Cholesterol: 41 mg · Sodium: 845 mg · Potassium: 395 mg · Fiber: 1 g · Sugar: 4 g · Vitamin A: 180 IU · Vitamin C: 2 mg · Calcium: 55 mg · Iron: 3 mg
    Author: Namiko Hirasawa Chen
    Course: Main Course
    Cuisine: Japanese
    Keyword: pork, tofu
    ©JustOneCookbook.com Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any website or social media is strictly prohibited. Please view my photo use policy here.
    Did you make this recipe?If you made this recipe, snap a pic and hashtag it #justonecookbook! We love to see your creations on Instagram @justonecookbook!

    Editor’s Note: The post was originally published on January 29, 2011. The video was added to the post on May 6, 2016. The post was updated with new images on February 4, 2024, and republished with more helpful information on December 3, 2024.

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    4.76 from 321 votes (235 ratings without comment)
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    This recipe saved me from the brutal withdrawl of moving back to the US from Yokohama. We ate at Ban Rai Tei in Chinatown at least twice a month because of a wonderful addiction to their Mapo. We were sorely missing it this winter until I decided to give yours a try and, Nami, you are my hero! I can’t wait to dive in to my (now 4th) batch of it in the last month. Once again I can’t thank you enough for blogging your cooking recipes.

    Finally gathered all the ingredients for this dish. Wow! So flavorful! I was skeptical about the tofu but it adds a lovely, velvety aspect to the dish. I will definitely make this again!

    Hi I don’t eat ginger. Is it ok to leave that out? Will the taste be different ?thanks

    I just made the Mapo Tofu today. SO simple and fast, and more importantly, very delicious! I’m not surprised it’s a favorite in your family!

    For the spicy version I actually used Korean Chilli Bean Paste – I had these from the Vegetable Ramen I made a few times already in February. Definitely worked equivalently to the Chilli Bean suggested.

    Picture of my bowl will come soon on Facebook, as I usually do – just not in a regular basis but at least 2-weeks to 1-month basis (I really can’t fit time to do everything I do with hobbies on a set routine – need better time management! 😉 )

    Hey Nami, what kind of miso do you recommend using? My supermarket stocks 3 different kinds and I’m always puzzled as to which I should buy.

    Yes, that is helpful. Unfortunately, I’ve never seen Koji miso, so I’ll try mixing red and white miso myself.

    Oh I never tried mapo tofu with miso ! I shall try it next time.
    I have a question about the meat, have you tried it with ground beef instead ? If so which one do you like the most as for the taste ?
    I’m pretty much sure I only ate it with beef so far even at restaurants, so I was curious as we rarely use ground pork here.

    Also, do you have recommendation on how to preserve ladoubanjiang ? Last time I bought some, I had to throw it after one week cause there was mold all over inside… Even though I always try to use clean spoons and not to mix with other ingredients… I want to buy bigger jar but I’m afraid I’ll have to throw it after using only half of it ^^’

    Any place online where you can buy doubanjiang?
    Thank you!!!

    Unfortunately, such ingredients are a rarity in my country, so I buy them online. I wonder if this would be a good substitute: https://www.japancentre.com/en/products/955-kikkoman-broad-bean-chilli-paste ?

    Many thanks! Then I will be ordering it then.

    HI Nami, so if I want to make this dish for kids(non spicy) I can omit the laodoubanjang ( spicy) sauce??

    Hi Nami,
    This is the first time I made mapo tofu from scratch and it was really good. I actually had a craving for mapo tofu but did not want to buy the boxed mix because of they are spicy. I used a chinese fermented cubes of soybean paste (which I had in my refrigerator) instead of doubanjiang. It still has that salty taste. Thanks again. Darlene

    Would like to know if it is possible to use the spicy hot Korean “gochujang” paste which I already have a
    partially used jar as a substitute for “doubanjiang” sauce to try making your Mapo Tofu recipe.
    If possible, would like to know how I can properly dilute and incorporate “gochujang” paste to simulate using the “doubanjiang” sauce? Thank you in advance for your guidance and expertise.

    I made it with gochujang and it was delicious!5 stars

    I was wondering the same thing! I LOVE gochujang! I put it on egg sandwiches with cheese and cilantro. YUMMY!! I really like mapo tofu, so I’m going to have to try the recipe the way it’s written, sans meat. Then I’ll try with the gochujang. See what happens. It will likely take me a long time to do this, but I’ll come back & post what happens!

    Thanks this recipe was great!

    Another amazing recipe, thank you for sharing it!
    I wanted to try making my own mapo tofu for a while now. Do you think I could substitute the oyster souce with anything vegetarian friendly?

    Hi Aleks, I’ve used ‘Mushroom Stir Fry sauce’ as a substitute for oyster sauce to great success. It is the same consistency and has a similar taste (maybe not quite as sweet) but is vegetarian. The brand I use is Lee Kum Kee who is a major manufacturer of sauces including oyster sauce. Look for the mushroom sauce in the same place you’d find the oyster sauce.

    Thank you so much! I will definitely have a look for that on my next shopping 😀

    Hi Nami! I saw this recipe on the Just One Cookbook Facebook page and just had to give it a try. I’m cooking it for dinner tonight (with chicken mince instead of pork, and without miso because our local supermarket had run out) – it smells great! I can’t wait to eat ^o^

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