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}

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.

Table of Contents
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.

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 RecipeSubstitutions
- 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.


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.

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.

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

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

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.

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.

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
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.
- Chashu (Braised Pork Belly)
- Hiyashi Chuka (Cold Ramen)



Mapo Tofu (Mabo Dofu)
Video
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)
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
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.
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.
Hi CK! Aww! I am so happy to hear that! We love this recipe and I make it pretty frequently. I never change a thing, as we really like the flavors. 🙂 So glad you like it too! I’ve never been to Ban Rai Tei. I have to remember to go there next time when I am in Chinatown! I miss Yokohama too… 🙂
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 Nikki! I’m so glad you tried this recipe and thanks so much for your kind feedback! Good tofu is really delicious… I wish I can send tofu from Japan… 😀
Hi I don’t eat ginger. Is it ok to leave that out? Will the taste be different ?thanks
It’s kind of important flavor component BUT if you don’t like the taste, you can omit it. 🙂
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! 😉 )
Hi Leo! Thank you for trying this recipe! Yeah, it’s really quick recipe and I love that my family likes this recipe (easy work for me!). 🙂
Glad to hear you liked it with Gochujang. I’ve never tried it for mapo tofu but it’s fermented so I see how it can be substituted.
Look forward to reading your FB post! I know, I barely go on Facebook (personal one)…
Hi Stan! Ohhh never thought of that! Thank you for sharing the idea with us!
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.
Hi Uraniabce! I usually use awase miso (which means a combination of white and red miso) or Koji miso (more koji inside). But this works with any type – and it’s really a personal preference when it comes to miso. I like miso soup (which I drink almost everyday) with awase miso or koji miso than red or white. Hope this helps!
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 ^^’
Hi Natsu! I grew up eating mapo tofu with pork, so I actually never cooked with beef before. Though traditionally both beef and pork seem to be used in the original Chinese version and I just checked my Chinese blogger friends’ mapo tofu recipes and they make it with pork more than beef.
My husband originally from Taiwan said it is usually pork in Taiwan as many people don’t eat beef in Taiwan. I think it comes to people’s preference.
As for ladoubanjiang, you keep it in the fridge right? I do use clean spoon every time and store in the fridge and I don’t have that issue before. That’s pretty much what you can do, I think. Also, put it in the back of fridge as front area (like door) tends to be warmer as you open the door frequently. Hope this helps!
Any place online where you can buy doubanjiang?
Thank you!!!
Hi Rikki! You can purchase on Amazon: http://amzn.to/1TuWkik (I can only find Ladoubanjiang though). You’ll need to find non-spicy one in Chinese grocery store as it’s usually imported and no English label. Like the one I use shown in my blog post. 🙂
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 ?
Hi Audrius! SO sorry for my late response. Yes, this is it!!! 🙂
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 NJ! So sorry for my late response. You don’t have to use chili bean sauce (Ladoubanjiang) but you will still need broad bean sauce (doubanjiang).
If you go to an Asian store, most of “doubanjiang” may include chili already (you can tell the color is more red than dark brown). If the store carries authentic Chinese products, they should carry the one I use – doubanjiang without chlili in it. That’s what you will need to use for non-spicy version. I used to use 100% of that when kids were small, but now I do half and half. Hope this helps!
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
Hi Darlene! So happy to hear you enjoyed this recipe! Thank you for your kind words! 🙂
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.
Hi Edwin! Gochujang and Tobanjiang is a bit different flavor…. but if you’re not aiming for the Chinese/Japanese Mapo Tofu recipe, I think that’ll be okay? I think Korean food must have similar recipe to this Japanese/Chinese mapo tofu using gochujang? But I’ve never used Gochujang for this recipe, so I am not sure how much amount should be added to make the food that tastes good. The texture wise, it’s very similar, so you can add in just like tobanjiang. I’m not sure how we need to adjust the flavor though without experimenting… Sorry I can’t help much. Try it out and let me know. I’m sure it tastes good with gochujang! 🙂
I made it with gochujang and it was delicious!
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!
Keep me posted, Tess! 🙂
Thanks this recipe was great!
Yay! Thanks for letting me know Doug! I’m happy to hear you liked it! 🙂
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 😀
Thanks Aleks, good luck!
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^
Hi Morgan! Thank you for trying this recipe! I used to cook without miso but I realized miso actually gives amazing flavor. Hope you will like this recipe and will try again with miso next time! Thank you very much for your feedback! 🙂