How to make MAPO TOFU 〜麻婆豆腐〜 | easy Japanese home cooking recipe

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often less expensive.

doubanjiang

🥗Healthier: chili paste

💰Cheaper: sriracha

Chili paste can replicate the heat with less complexity.

Sichuan peppercorns

💰Cheaper: black pepper

Black pepper provides spice but lacks the unique numbing effect.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, while water is a budget-friendly option.

Cut the bottom off the scallion and slice into small pieces, reserving some for garnish.

Smash the garlic with skin on using a garlic smasher, then remove the skin.

Cut the ginger, removing the dry part and skin, and slice in half.

Drain the silken tofu and cut it into small diced pieces, being careful not to break it.

Warm the tofu in boiling water for a few minutes to help it maintain its shape during cooking.

Heat a pan over medium heat and add 1-2 teaspoons of sesame oil.

Add the ginger and garlic to the heated pan, followed by the scallions.

Add 2 teaspoons of chili bean sauce to the pan and fry for a moment to enhance the flavor.

Add the minced pork to the pan and cook until browned.

Pour in about half a cup of water and grate in some pepper.

Add 2 teaspoons of miso paste and 2 teaspoons of soy sauce to the mixture.

Drain the tofu and gently add it to the pan, mixing carefully to avoid breaking the pieces.

To thicken the sauce, mix 1 tablespoon of water with 1 teaspoon of starch and add it to the pan, stirring gently.

Turn off the heat and transfer the dish to a plate, garnishing with reserved scallions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens