Japanese-style Mapo Tofu (Mabo Dofu) is incredibly flavorful but much less spicy than the original Sichuan dish. Even children can enjoy this family-friendly recipe. It’s a delicious yet simple weeknight meal that’s ready in just 30 minutes! {Vegetarian/Vegan Adaptable}
Mapo Tofu (麻婆豆腐) is easily one of our family’s favorite meals! It is so simple to make yet soul-satisfying. I love preparing this dish on a hectic weeknight when I only have 30 minutes to spare for cooking dinner for the family.
We often eat mapo tofu donburi-style, with the tofu-and-sauce mixture over fluffy steamed rice. Yes, who doesn’t like a one-bowl meal for easy cleanup? I think you and your family are going to enjoy it.
Table of Contents
What is Mapo Tofu?
Mapo tofu is a popular Chinese dish from Sichuan province known for its fiery bright red sauce. The classic recipe is made with simmered silken tofu flavored with ground pork or beef, fermented bean paste (douban and douchi), chili oil, and Sichuan peppercorns. The dish is spicy, aromatic, deeply flavorful, and has a unique numbing character imparted from the Sichuan peppercorns.
While the Sichuan-style mapo tofu is known for its boldness and intensity, the Japanese version has a milder character as it has been adapted to the Japanese palate. Nevertheless, Japanese mapo tofu is still packed with lots of umami— thanks to the layering of flavors. Also, the spice level is tamed. If you’re looking for a not-spicy mapo tofu, this recipe is for you!
I’d say Japanese mapo tofu is ideal for anyone who is spice adverse, and even your kids will devour it.
Introduction of Mapo Tofu to Japan
In Japan, mapo tofu is called mabo dofu, and it’s written either as 麻婆豆腐 or マーボー豆腐 in Japanese.
How did the dish arrive in Japan, you might wonder? It was introduced to the country in the 1970s by Chen Kenmin, a famous Chinese chef in Japan. I mentioned Chef Chen in my previous post here. He was the culinary hero that brought many popular Chinese dishes to the Chinese restaurants in Japan.
Thanks to Chef Chen, you’ll find a number of famous Chinese dishes such as 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) that are now part of our repertoire.
These dishes have been enjoyed in Japanese households for almost half a century! In grocery stores, you can find a whole array of convenient ready-to-eat sauces for these popular dishes. I remember seeing these packages in my mom’s kitchen pantry too.
Difference between Chinese and Japanese Mapo Tofu
There are many versions of mabo dofu within Japan, and each household cooks it differently.
So, what ingredients do the Japanese use in the dish that are not included in the original Chinese mapo tofu? Typically, we would include miso, mirin or sugar, sesame oil, oyster sauce, and occasionally sake.
Most distinctly, Japanese mabo dofu doesn’t include any chili or Sichuan peppercorn.
Most distinctly, Japanese mabo dofu doesn’t include any chili or Sichuan peppercorn. The only “spicy” element comes from doubanjiang, spicy bean paste. However, if you can find a Taiwanese brand of doubanjiang, you can buy a non-spicy doubanjiang (豆瓣酱) or spicy doubanjiang (辣豆瓣酱) with red chili in it. More about it in the next section.
The Ingredients You’ll Need
Here’s what you’ll need for this recipe:
- Ground pork – In Japan, we always use ground pork. However, you can use ground turkey, chicken, or beef.
- Soft/silken tofu
- Aromatics: Green onions, ginger, and garlic
- Condiments: Doubanjiang (spicy/non-spicy broad bean), miso, mirin, oyster sauce, soy sauce, sesame oil, and potato starch (cornstarch)
The Key Ingredient is Doubanjiang
This is truly a simple dish to make. The only caveat is you do need to have chili bean paste called doubanjiang (豆瓣酱).
Doubanjiang is a combination of fermented broad beans as the main ingredient, soybeans, and often hot chilies. The salty, savory, umami-rich paste adds an incredible depth and character to mapo tofu that you should not substitute.
Non-Spicy Doubanjiang: Did you know that there is NON-SPICY doubanjiang? Taiwan, Hong Kong, and Guandong in China have non-spicy doubanjiang. It has the same savory depth in the paste but without the heat. To distinguish the two versions, the Sichuan doubanjiang is called la-doubanjiang (辣豆瓣醬, “la” (辣) meaning ‘hot’ or ‘spicy’).
When the kids were small, I used only non-spicy doubanjiang to make my mapo tofu. Taiwanese brands like Kangshan (岡山) (above) and Ming Teh (明德) offer the doubanjiang made from fermented broad beans and soybeans, as well as the spicy version with chili.
You can get these Taiwanese brands at a local Asian grocery store (I get mine at Marina Market in San Mateo). Amazon does not sell the non-spicy doubanjiang at this time (please let me know if you find one).
- Ming Teh Doubanjiang (non-spicy) – Yummy Bazaar
- Kangshan Doubanjiang (non-spicy) – Walmart
- Kangshan Doubanjiang (non-spicy) – Weee!
Doubanjiang Substitute: If you really can’t find doubanjiang, you can use gochujang (Korean chili paste; spicy) or doenjang (Korean soybean paste; non-spicy). However, the ingredients are slightly different and have different flavor profiles.
The Best Tofu for Mapo Tofu Recipe
There are many different types of tofu available, but I recommend using soft tofu for the best texture. Soft tofu is smooth, soft, and creamy, which pairs beautifully with the savory sauce and ground meat. It works best for both Japanese-style mabo dofu and authentic Sichuan mapo tofu.
How to Make Mapo Tofu
Mapo tofu is a very easy dish, and my son can make it by himself. This was one of the first few recipes he learned to cook over the summer break one year. He loved this dish so much and wanted to be able to cook it on his own.
Here’s the overview.
- Prepare all the ingredients. Measure and combine all the seasonings before you start cooking.
- Cook the aromatics and ground pork in a frying pan or wok.
- Add the sauce ingredients and let it simmer until the sauce starts bubbling.
- Add the tofu and coat it with the sauce until the flavors infuse.
- Serve on its own or with steamed rice!
Now you have one reliably satisfying dish for the family. I hope you enjoy my Japanese Mapo Tofu recipe!
5 Cooking Tips on Making Mapo Tofu
- Measure and cut all the ingredients before cooking.
- Combine all the seasoning ingredients in a small bowl.
- Drain the tofu ahead of time for about 15 minutes. This prevents the tofu from releasing moisture into the sauce.
- Be cautious 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.
The Wok I’m Using in This Recipe
I’m partnering with MTC Kitchen, my favorite Japanese kitchen store in NYC, to try out this carbon steel wok, and I love it!
This nitrogen-hardened wok, a new series of iron cookware from Summit Japan, is infused with nitrogen, offering durability, rust resistance, and all the benefits of traditional carbon steel cookware. They are compatible with induction, gas, or electric stoves. Compared to standard carbon steel cookware, these are extremely durable and rust-proof due to the nitrogen treatment.
I really like Summit’s carbon steel series because they’re much lighter than French carbon steel pans. Their excellent heat conductivity makes them perfect for frying, stir-frying, and grilling—essential for Asian cooking! If you’re looking to invest in a carbon steel wok, I highly recommend them as they will last for years with proper care.
- Summit Nitrogen Hardened Iron Beijing Wok Pan (Embossed) 11.8″ Diameter (use JOC10 for 10% off!)
FAQs
Q: Can I use this recipe to make vegan or vegetarian mapo tofu?
Yes! Use finely diced shiitake mushrooms in place of the ground pork. Both fresh and dried mushrooms would work. Aldo, use vegetarian stir-fry sauce.
Q: Can I use another kind of ground meat instead of pork?
Sure, you can use ground chicken or turkey. Ground beef will have a stronger flavor, but it should be fine.
Q: Can I adjust the spice level?
You can cut down on doubanjiang (spicy bean paste) or use the Taiwanese non-spicy doubanjiang I mentioned earlier. If you like it slightly spicier, sprinkle la-yu (Japanese chili oil).
More Delicious Tofu Recipes
- Pan-Fried Teriyaki Tofu Bowl
- Agedashi Tofu
- Japanese-style Tofu Pizza
- Japanese Chilled Tofu
- Vegetarian Udon with Tofu
Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
Mapo Tofu (Mabo Dofu)
Video
Ingredients
For the Seasonings
- 2½ Tbsp doubanjiang (spicy chili bean paste) (for less spicy, use 1½ Tbsp doubanjiang (non-spicy) and 1 Tbsp la doubanjiang (spicy); read more about this condiment in the blog post; use gluten-free doubanjiang for GF)
- 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
- 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) (drain for 15–30 minutes, if you can)
- 1 Tbsp neutral oil
- ½ lb ground pork (or your choice of meat and veggies)
Instructions
- Gather all the ingredients.
- Combine all the seasonings. 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 in a bowl. Mix well together with a whisk.
- Finely mince 2 cloves garlic (I use a garlic press). Peel the ginger skin thinly with a sharp knife. If you can't peel it thinly, you can scrape it off with a spoon.
- Cut the ginger into thin slices, julienne into thin strips, and then mince them. Measure 1 Tbsp ginger.
- Cut 2 green onions/scallions into small pieces.
- 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. When it‘s hot, add 1 Tbsp neutral oil. When the oil is hot, add the garlic and ginger to the wok.
- Sauté in the oil (make sure they don‘t burn). Once they are fragrant, add ½ lb ground pork.
- Cook the pork, breaking up big chunks with a spatula or wooden spoon, until no longer pink.
- Add the seasoning mixture and stir thoroughly. Bring the sauce to a simmer.
- Once the sauce is simmering, add the tofu and gently coat it with the sauce. Stir frequently, without mashing the tofu, until it is heated through.
- Add the green onions and stir to incorporate just before taking the pan off the heat.
To Serve
- Sprinkle sansho pepper and serve immediately.
- You can enjoy Mapo Tofu as a part of the ichiju sansai meal or over steamed rice as 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 has been republished with more content and new images on February 4, 2024.
Good evening Nami-chan,
Hoping you’re doing well with physical therapy for your shoulder! PT not fun! Cause pain to get better? Sometimes I tell my PT that he must have had an argument with his wife the night before! 😂
Anyway, I just finished making Mapo Tofu. I loved it. My wife on the other hand. I misread the recipe and added the chili sauce. Way too spicey for my wife. ☹ For me it was fast and easy to make. And very delicious! 😃 going to try again without the chili sauce! Wife will be happy!
Have a very happy and blessed weekend! Be happy! Be blessed! Be a blessing to everyone who crosses your path! Smile and giggle lots! Don’t forget to laugh a lot too!
Sincerely,
Deane
Hi Deane! Thank you so much for asking! I’m doing home exercising diligently so I can get back to my kitchen! Indeed, the PT exercise is so painful but I guess that’s the only way I can move my shoulder and arm once again. UGH.
Thank you for trying this recipe! Hope your wife will get to enjoy the non-spicy version next time. My kids started from non-spicy to now half spicy and half non-spicy version. 🙂
Do you have any nutrition information on this reccipe?
Calories, fat carbs, protein per serving?
Absolutely delicious. Made exactly as Instructed.
Hi Deborah! Thank you so much for trying this recipe and I’m glad you enjoyed it! We don’t offer the information at this time, but hopefully later this year or next year. 🙂
Hi! Is “soy bean paste ” OK? Can’t find any fermented paste in the Asian stores here.
Hi Nany! Do you mean miso (Japanese soybean paste)? It’s included in this sauce too, but classic Mapo Tofu seasonings require that fermented broad bean paste (Dobanjiang)…
Thank you for this recipe! My son and I loved it!!!
Thank you so much Janne! So happy to hear you two enjoyed this recipe! 🙂
Hi Nami,
Unfortunately we’ve moved back to australia from Japan and trying to find proper japanese ingredients that don’t make us sick is near impossible 🙁
I’ve been trying to find the Youki brand of toubanjian to make mabo doufu as its the one I used to use in Tokyo and its also gluten free. The Lee Kum Kee one is cantonese, apparently and not gluten free.
I guess one of the downsides of living in Japan is that one becomes so used to great produce that you become allergic to “gaikoku tabemono” so to speak.
Are there any other brands you know of that are gluten free?
I managed to get hold of some soramame miso which is what proper toubanjian is made from so I was thinking I may be able to make a home made version.
Thanks again for your inspirational recipes
Angelo
Hi Angelo! Uh… it’s hard to adjust once you live in Japan and use endless varieties of Japanese ingredients! I’m familiar with Youki brand of Toubanjiang and I think we can get it in our Japanese grocery stores here. I’m not familiar with other brands that are GF. I’m sorry I really wish I knew. 🙁 Broad bean paste is fermented, so I guess the sauce making may require some time too. You’re inspiring!
I love! love! love! this recipe! I’m eating it right now and I can’t get enough. I can’t believe how flavorful it is! I’m in heaven <33
But I did have one question! In your blog post, can you identify which jar is which condiment? Specifically I mean the photo of the Doubanjiang vs. Ladoubanjigang. Is the doubanjiang the jar with the green label, or the red label? I was trying to match what I found in the store with the characters, but I had a difficult time because I wasn't sure which characters were the non-spicy one. I ended up getting one that matched one of the jars, but then it was spicy, and I have bad heartburn so I have to avoid most spicy foods. I'm eating it anyway! It's amazing! But I think it might help others like me if you identified which characters correlated to which condiment.
Thank you so much! Every time I try one of your recipes I'm so happy. I love your work!
Hi Ciry! Thank you so much for trying this recipe. I’m so happy to hear you like it. 🙂
The doubanjiang that is NOT spicy is one on very right in this picture: https://www.justonecookbook.com/doubanjiang-chili-bean-paste/
The same brand/company makes a spicy one that’s shown in the middle. Except for this brand, the doubanjiang includes the chili.
This was better than restaurant quality and so easy and quick. I made it with ground turkey and I was worried it would be bland, but it was very flavorful. I didn’t have doubanjiang, so I used 2 T black bean paste, 1 t sambal oelek, and 1 t red pepper flakes. The miso paste really gives it an umami quality that makes this mabo dofu better than others. My family loved it! Yum yum.
Hi Cindy! Yay! I’m so glad your family enjoyed this recipe. Thank you so much for trying it and for your kind feedback. xo
Dear Nami,
The Mapo Tofu recipe is delicious! My 90-year-old mother really enjoyed it. Thank you for your recipe.
Hi Cynthia! Thank you so much! I’m so happy to hear your 90-year-old mother enjoyed it! Thank you for your kind feedback. Wishing you and your mom good health and happiness!
Hi Nami!
I want to try this for my kids it looks so good and not spicy! I only have dashi iri miso paste. Would you recommend reducing soy or oyster sauce levels if I use this? Or should I leave the miso out? I have everything else! Thanks!
Hi Cindy! Miso is kind of important in this dish – how about reducing oyster sauce a bit – it’s quite salty so you can definitely cut down. Were you able to find non-spicy Doubanjiang? My kids grew up eating non-spicy Doubanjiang and slowly introduce the spicy one and now I use half and half. 🙂
Thanks for your reply Nami! Yes I had all the other ingredients! It was definitely a bit salty even though I only used half the dashi iri miso! Next time I’ll use your suggestion and put in the miso but half or 1/4 the oyster sauce! Thank you! The kids thought it was a tiny bit spicy so I’ll cut that down too and put more non-spicy doubanjan until they get older. I thought it was delicious! Thanks for the recipe!
Hi Cindy! Thank you so much for your feedback! 🙂
My Taiwanese husband loves this dish also. Is it freezer friendly?
Hi Kelly! Haha! Glad to hear that! Tofu is not suitable for freezing as the texture changes. Therefore, mapo tofu is one of the dishes that is not a good fit for freezing. If you want to meal prep, you can make the meat sauce separately and freeze. And you can defrost to combine with tofu in the pan to finish cooking… but you can’t freeze mapo tofu. The water released from the tofu also dilute the slurry mixture and it won’t be tasty. 🙂
This was great! Better than many restaurant versions! Will make again for sure. Thank you!
Hi Jennifer! I’m so glad you enjoyed it! Thank you for your kind feedback. 🙂
If your are a eggplant lover like me, replace tofu with eggplant, sooooo yummy!
Hi Lily! I am! 😀 In Japan, we have another dish called Mabo Nasu. I’ve already finished shooting the recipe, so I’ll post it when I finish writing it. It’s slightly different from this recipe. 🙂
Hi Nami,
2 questions.
I bought Dynasty Brand Black Bean Garlic Sauce – can this be used in place of Toubanjan?
Also, if I wanted to add Japanese eggplant to this recipe, should I just cut it and add it along with the other ingredients? Or is there some prep required beforehand (for the eggplant)?
Hi TK!
1) No, black bean sauce is different. In Japanese cooking, we almost don’t use it (it’s not commonly used in Japanese-style Chinese recipes).
2) First, you shallow fry in oil (nice golden color, almost cook, but remaining heat should cook all the way). Take out, then follow this recipe, and add at the same time as tofu to heat up again. 🙂
Hi Nami,
Your recipe is quick, easy and delicious! Instead of ground pork I use a plant based ground since I am vegetarian. I don’t care for spicy, so I flip the measurements for doubanjiang and miso and it comes out just right for my taste. Thanks for your recipe.
Hi Miko! I’m so happy to hear that you liked this recipe! Thank you for making a vegan version and for your kind feedback. xo
I use to order this in Chinese restaurants in Japan but never made it at home.
Made it the other night and it was wonderful. Another fast, easy, and tasty meal that will be made often.
Thank you Nami!
Hi Bkhuna! I’m so happy to hear you liked this recipe! It’s our family’s favorite! Thank you for your kind feedback. xo