How to Make Japanese Style Mapo Tofu (Mabo Dofu)

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

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

doubanjiang

💰Cheaper: chili paste

Chili paste can provide similar heat and flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is less expensive and can be used for cooking.

tofu

🥗Healthier: silken tofu

💰Cheaper: firm tofu

Silken tofu offers a creamier texture, while firm tofu is often cheaper.

Heat a wok over medium heat.

Add a bit of cooking oil and 100 g of ground pork with a pinch of pepper.

Break up the meat with a wooden spatula as it cooks until browned and releases its fat.

Add 1/2 finely diced onion and fry until slightly softened and translucent, about 2-3 minutes.

Add 1/2 tsp of sake, 1/2 tsp of soy sauce, and 1/2 tbsp of miso paste, mixing thoroughly.

Push the seasoned meat to one side of the pan and add 1 tbsp of toasted sesame oil, 1/2 tsp of chili bean paste, and 1 tsp of grated garlic to the empty space.

Mix the seasonings together and fry for about 30 seconds until fragrant, then stir everything together.

Add 200 ml of chicken broth and gently place in 300 g of diced firm tofu cubes (2-3 cm pieces).

Bring the mixture to a boil, then reduce the heat to a simmer.

Season the broth with 1 tbsp of sake, 1/2 tsp of soy sauce, 1/2 tbsp of oyster sauce, and 1/4 tsp of ground black pepper.

Let it simmer uncovered for about 8-10 minutes or until the liquid is reduced by about half.

Mix 2 tbsp of cold water and 2 tsp of cornstarch in a small bowl to make a slurry until smooth.

Pour the slurry into the pan and mix gently to thicken the sauce.

Taste the sauce and adjust seasoning if needed, adding chili oil, soy sauce, or a pinch of sugar as desired.

Dish up and sprinkle with chopped green onion and chili threads for color contrast.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens