Mabo Dofu(マーボー豆腐) is the Japanese version of Mapo Tofu. With silky-smooth cubes of tofu enrobed in a savory-sweet sauce, this milder version of the Chinese original still packs a ton of umami, making it a favorite in households around Japan.
To make the sauce for the Mabo Dofu, add the chicken stock, mirin, oyster sauce, toasted sesame oil, and potato starch to a bowl and whisk to combine.
Preheat a large frying pan over medium-high heat until hot. Add the vegetable oil, onions, garlic, ginger, and miso, and stir-fry the mixture until the onions are tender and the miso starts to brown.
Add the ground pork to the pan and use a spatula to break it up into small crumbs.
When the pork is cooked through, give the sauce ingredients another stir to reincorporate the settled starch and then pour it into the pan. Add the tofu and gently spread it around so that it's submerged in the sauce.
Cook the tofu in the sauce, stirring gently or tossing, until the tofu is heated through and the sauce has thickened.
Serve your Japanese Mapo Tofu garnished with scallions and chili oil to taste.