Mapo Tofu (Mabo Doufu)

Mapo Tofu (Mabo Doufu)Mapo Doufu, or Mabo Tofu (マーボー豆腐) is a popular Chinese dish in Japan. Sweeter and less spicy than the Sichuan original Mabo Tofu

Summary

  • CourseEntree
  • CuisineChinese
  • Yield0
  • Cooking Time0 minutes
  • Preperation Time0 minutes
  • Total Time0 minutes

Ingredients

For sauce
sake
1/3 cup
oyster sauce
2 tablespoons
red miso
1 tablespoon
soy sauce
1 teaspoon
doubanjiang
1 teaspoon
toasted sesame oil
1 teaspoon
sugar
1 teaspoon
potato starch halve if using cornstarch
1 teaspoon
for Mapo Tofu
toasted sesame oil
1 tablespoon
scallions white part minced , green part sliced
3
ginger minced
1 tablespoon
garlic minced
1 large clove
ground pork
225 grams
soft tofu drained and sliced into 1" cubes
400 grams

Steps

  1. Whisk all the ingredients listed under "for sauce" together in a bowl.
  2. Heat a frying pan or wok over medium high heat and then add the sesame oil. Add the white parts of the scallions, the ginger, and minced garlic. Stir-fry until very fragrant (about 1-2 minutes).
  3. Add the ground pork and stir-fry breaking up the chunks of meat until the pork is cooked. Add the sauce and stir until the sauce has thickened and the alcohol has burned off. Add the tofu and gently stir to coat with the sauce.
  4. Turn down the heat and continue to cook until the tofu has warmed through and the sauce is nice and thick. Serve the Mapo Tofu with steamed rice.