Mapo Tofu (Mabo Dofu 麻婆豆腐) | Easy Japanese Recipes at

Mapo Tofu (Mabo Dofu)

Course: Main Course
Cuisine: Japanese
Keyword: pork, tofu
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Author: Nami
Today’s dinner is Japanese version Mapo Tofu. Incredibly flavorful but less spicy than the Sichuan-style Mapo Tofu, this tofu dish makes a lovely one meal dish that even children can enjoy!


  • 2 cloves garlic
  • 1 inch ginger (2.5 cm)
  • 2 green onions/scallions
  • 14 oz silken/soft tofu (396 g)
  • 1 Tbsp neutral flavor oil (vegetable, canola, etc)
  • ½ lb ground pork (227 g) (or any other meat/veggies of your choice)



  1. Gather all the ingredients.

    Mapo Tofu Ingredients
  2. Combine all the ingredients for Seasonings (2 ½ Tbsp Chili Bean Sauce and/or Broad Bean Paste, 2 Tbsp mirin, 1 Tbsp miso, 1 Tbsp. oyster sauce, ½ Tbsp soy sauce, 1 tsp sesame oil, 1 tsp corn starch, 4 Tbsp water) in a bowl and mix well together.

    Mapo Tofu 1
  3. Mince the garlic cloves and ginger finely.
    Mapo Tofu 2
  4. Cut the green onions into small pieces. Drain the tofu and cut into about 1 inch (2.5 cm) cubes.
    Mapo Tofu 3
  5. In a large frying pan, heat vegetable oil on medium heat and saute garlic and ginger. Make sure you don't burn them. Once they are fragrant, add the ground pork and break it up with a spatula or wooden spoon.
    Mapo Tofu 4
  6. When the meat is no longer pink, add the Seasoning mixture and stir thoroughly.
    Mapo Tofu 5
  7. Once the sauce is back to boiling, add the tofu and gently coat the tofu with the sauce. Stir frequently, without mashing up the tofu, until it is heated through. Add the green onions and mix just before taking the pan off the heat. Serve immediately.
    Mapo Tofu 6

Recipe Notes

Doubanjigan: I use 1 ½ Tbsp Doubanjiang (non spicy) and 1 Tbsp Ladoubanjigang (spicy). You can buy non-spicy version online.


Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.