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Savory and mildly spicy, the Japanese version of Mapo Tofu is an easy weeknight stir-fry that goes great over a bowl of rice.

Japanese Mapo Tofu

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.
Course Entree
Cuisine Japanese-Chinese
Keyword easy, quick, stir-fry
Level Beginner
Main Ingredient Pork, Tofu
Diet Dairy-Free
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 2 servings
Calories 501kcal


Mabo Dofu Sauce

  • cup chicken stock
  • 1 tablespoon mirin
  • 1 tablespoon oyster sauce
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon potato starch

For Stir-Fry

  • 1 tablespoon vegetable oil
  • 60 grams onion (1/2 small onion, finely minced)
  • 9 grams grated garlic (1 very large clove, grated)
  • 9 grams grated ginger (equal amount to garlic, grated)
  • 1 tablespoon miso
  • 150 grams ground pork
  • 396 grams silken tofu (1 block cut into 1/2-inch cubes)

To Serve

  • Chili oil (to taste)
  • Scallions (chopped for garnish)


  • 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.
    Mixing Japanese Mapo Tofu sauce.
  • 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.
    Sautéing ginger, garlic, onions, and miso for Mapo Tofu.
  • Add the ground pork to the pan and use a spatula to break it up into small crumbs.
    Stir-frying ground pork an aromatics for making Japanese-style Mapo Tofu.
  • 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.
    Stirring Mapo Tofu sauce and adding it to the pan.
  • Cook the tofu in the sauce, stirring gently or tossing, until the tofu is heated through and the sauce has thickened.
    Japanese-style mapo tofu in frying pan.
  • Serve your Japanese Mapo Tofu garnished with scallions and chili oil to taste.
    Mapo Tofu garnished with chili oil and scallions.


Calories: 501kcal | Carbohydrates: 24g | Protein: 26g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 56mg | Sodium: 799mg | Potassium: 799mg | Fiber: 2g | Sugar: 8g | Vitamin A: 16IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 3mg