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.
Hi Nami!! again a great recipe from you. I was make this for the first time last night and again it came aout delicious. Because i am vegetarian i used a king oyster mushroom and finely chopped it because of the texture it’s more like meat. Thanks again for a great dinner!!
Hi Marco! Thank you very much for trying Nami’s recipe!
Nami and all of us at JOC are so happy to hear your vegetarian version turned out so well!
Thank you for sharing your cooking experiment!
Hi!
I was very excited to find this recipe coming up when I clicked Gluten-Free tab. But I am wondering if Doubanjiang is gluten-free…Could you confirm that, please?
Hi Kyoko! From my online research, the only gluten-free doubanjiang I found is the Japanese brand Youki (I’ve used a different product from this company before).
https://amzn.to/3E4Weyn
Hope you enjoy the recipe!
Hello! I’m going to make this soon- I was wondering what sides you’d recommend with it or what you might serve with it at dinner? Thanks!
Hello, Kenzie! Thank you for taking the time to read Nami’s post and try her recipe!
To turn this into a meal, we recommend serving it with soup and a side vegetable dish.
Example:
Japanese Glass Noodle Soup (Harusame Soup) 春雨スープ
https://www.justonecookbook.com/japanese-glass-noodle-soup/
Chrysanthemum Greens Salad 春菊のナムル
https://www.justonecookbook.com/chrysanthemum-greens-salad/
We hope this helps!
The sauce for this recipe is truly excellent. Miso and mirin somehow temper the heat of tobanjian, but deepen the umami. This is my go-to Sichuan sauce from now on.
Mahalo for this gem of a recipe!
Hi doriduz! Aww.🥰 We are so happy to hear you enjoyed this recipe!
Thank you for trying Nami’s recipe and for your kind feedback.
Happy Cooking!
I love mapo dofu, mom used to make Japanese version all the time and I never got her recipe. Thank you Nami-San! I can always count on finding recipes here that mom never wrote down and just had in her heart 🥹🥰🥰🥰
Hi Linda! Thank you for reading Nami’s post and trying her recipe!
Nami and JOC team are so happy to hear you enjoy many recipes from our site. We hope the taste is very close to your mom’s.
Happy Cooking!
I’m trying to limit my sodium intake. Do I cut all the ingredients in the seasonings by half the amount? Which ones should I adjust?
Hi Vivien! Thank you for trying Nami’s recipe!
The flavor will be much less, but to keep the balance of the taste, you can try using half of all the seasonings.
Or remove the soy sauce and half of the doubanjiang and see how it goes. Adding a tinny bit of rice or apple vinegar brings up the flavor of low sodium food too.
We hope this helps!
Looks so delicious but, I’m the only one in my family who loves tofu could this dish be refrigerated and reheated.
Hi Amy! Thank you for trying Nami’s recipe!
You can keep the leftovers in an airtight container and store them in the refrigerator for up to 3 days or in the freezer for a month.
We hope this helps and that you enjoy Mapo Tofu!
My husband loves mapodofu. I’ve made the Sichuan style with Sichuan pepper and everything. And I’ve made this recipe as well. Not only is this one easier to make because I don’t have to prepare chili oil first, my husband prefers the Japanese version! So I always make this one now. Thanks for a great recipe!!
Hi Allison! Thank you very much for trying Nami’s Mapo Tofu recipe and for your sweet feedback!
We are glad to hear your husband enjoyed this dish.
Happy Cooking!
Made a super mild version of this for my family and the kids loved it. In fact, they want me to do it again but spicier! Off to try the tofu pudding first though.
Hi Lou! Aww. We are super happy to hear your family and kids loved this recipe!
Thank you very much for trying Nami’s recipe and for your kind feedback.
I found placing the cut tofu in boiling water for just 1 min, then draining before adding to pan to cook with remaining ingredients helps the tofu maintain its structure (wont easily fall apart). I’ve made mild to extra spicy versions of mapo tofu and the tofu maintains its shape and soft silky texture. Keep up the wonderful work @JOC!
Hi Ian! Thank you very much for trying Nami’s recipe and sharing your cooking tip!
Nami and JOC appreciate your love and support.💞
We hope you continue to enjoy many recipes from our site.
This recipe was a hit tonight! I made it for a friend, myself, and my daughter. Everyone loved it! I also made a side of miso soup from your website. Your recipes are always a hit—thank you! 🙂
Hi Jessica! We are so happy to hear everyone enjoyed Mapo Tofu!
Thank you very much for trying Nami’s recipe and for your kind feedback!🥰
Even when I am so tired I can’t see straight, I can pull this recipe together. It’s so gooooood! Thanks Namiko!!!!
Hi roadfever! Thank you very much for trying Nami’s recipe and for your kind feedback!
Nami and all of us at JOC are so happy to hear you enjoyed Mapo Tofu!😊
The Lian How non-spicy paste is available online at Weee! I’ve ordered from them several times and have been pleased. It’s usually cheaper, too.
Hi Claudia! Great info! Thank you very much for your input!
Thank you for sharing this recipe with the world! I made it for dinner last week. My husband & I were literally wiping off the sauce from the pan. It was super delicious and easy to prepare. Will be making this many, many, many times!
Hi Aditi! Aww. We are so happy to hear you and your husband enjoyed Mapo Tofu!
Thank you very much for trying Nami’s recipe and for your kind feedback!
Happy Cooking!
Here is a link for the non spicy doubanjiang that I found!
https://yummybazaar.com/products/doubanjian-soybean-paste-taiwanese-162-oz-460g?variant=31576398725181
Thanks for sharing this link with us, Simone!