Mapo Tofu (Mabo Dofu)
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}
Ingredients
Servings:
For the Mapo Tofu
- 14 oz soft/silken tofu (kinugoshi dofu) (drained for 15–30 minutes)
- ½ lb ground pork (or your choice of meat; use mushrooms or veggies for vegan/vegetarian)
- 2 cloves garlic
- 1 Tbsp ginger (minced)
- 2 green onions/scallions
- 1 Tbsp neutral oil
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 Serving
- Japanese sansho pepper (optional)
Instructions
To Prepare the Ingredients
- Gather all the ingredients.Wrap 14 oz soft/silken tofu (kinugoshi dofu) in paper towels without pressing it, and let it drain on a plate for 15 minutes.Nami's Tip: Prep everything before you turn on the heat. Once it starts, there's no stepping away.
- 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.
- Cut the drained tofu into ¾-inch (2-cm) cubes.
To Prepare the Sauce
- In a small bowl, whisk 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 until the miso dissolves.Nami's Tip: Doubanjiang and miso vary in saltiness by brand. When you switch brands, start with a little less.
To Cook the Mapo Tofu
- Heat a wok or large frying pan over medium heat. Add 1 Tbsp neutral oil then the minced garlic and ginger.Nami's Tip: Watch the garlic and ginger closely. They go from fragrant to burnt in seconds.
- Sauté the garlic and ginger until fragrant. Add ½ lb ground pork to the wok.
- Cook the ground pork, breaking it up with a spatula, until it's no longer pink.
- Give the sauce mixture a final stir and pour it into the pan. Stir until the sauce bubbles and thickens.Nami's Tip: The potato starch sinks to the bottom of the bowl as it sits, so it needs that last stir to thicken evenly.
- Add the drained tofu. Gently stir it into the sauce so the tofu doesn't break, and cook until heated through, for about a minutes.Nami's Tip: Silken tofu breaks apart easily and turns the dish mushy.
- Add the green onions, reserving some for garnish. Gently stir them in, and remove it from the heat.
To Serve
- Transfer to individual bowls and garnish with the reserved green onions. Sprinkle with Japanese sansho pepper, if using, and serve immediately.
- Serve it over steamed rice donburi-style for a one-bowl meal, or as the main dish of an ichiju sansai meal.
To Store
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Don't freeze it, because tofu changes texture once frozen.
Notes
Doubling the recipe – Double the ingredients for the mapo tofu, but start with 1.5 times the sauce ingredients, then taste. You can add more, but you can't take salt out.
Doubanjiang – Here, I use a combination of non-spicy doubanjiang (dark brown color) and spicy la doubanjiang (deep red color).
Nutrition
Calories: 263kcal, Carbohydrates: 9g, Protein: 17g, Fat: 17g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Cholesterol: 41mg, Sodium: 845mg, Potassium: 395mg, Fiber: 1g, Sugar: 4g, Vitamin A: 180IU, Vitamin C: 2mg, Calcium: 55mg, Iron: 3mg
The nutrition facts shown are generated by an online calculator and are estimates only. Please consult a professional nutritionist for specific dietary needs.
