Mapo Tofu, Japanese Style

In Japan, you can go into any chuka (Chinese) restaurant and there will always be Mapo Tofu on the menu.   Mapo Tofu is a well-known Chinese dish from the Sichuan province and is probably one of my favorite Chinese dishes to make at home and one of hubby’s favorites.  It combines the spicy Chinese chili-bean paste, called Tobanjiang, with tofu and minced pork. Tobanjiang plays the main role in the spicy flavor of this dish.  Although Mapo Tofu is known as a dish with plenty of kick, Japanese style Mapo Tofu is not as spicy as the original dish from Sichuan.  It is a little sweeter and much milder in taste.  When you prepare this recipe at home, keep in mind I kept the heat level at medium spicy.  If you prefer it milder or more spicy you can adjust the amount of Tobanjiang to suit your taste.  I love to serve it with hot steamed rice on the side or you can put the Mapo Tofu on top of the rice and you will have “Mabo-don”.  I know you and your family will enjoy this dish as much as we do.

Ingredients
1 block of silken tofu (19 oz pkg)
1/4 pound ground pork
2 Tbl Vegetable or Canola oil

Group A Ingredients
2 scallions, chopped
1 clove minced garlic
1 Tbl minced ginger
1 Tbl Tobanjiang (Sichuan spicy bean paste)
1 Tbl  Tian Mian Jiang (sweet bean paste)

Group B Ingredients
3/4 cup chicken stock
1 1/2 Tbl Soy Sauce
2 Tbl Sake or cooking sherry
1/2 tsp Sugar

Group C Ingredients
1 Tbl Cornstarch
2 Tbl Water

Cooking Method:
Drain water from the tofu, chop in cubes and set aside.  Heat up a wok or frying pan and pour in the cooking oil.  Add the ground pork and stir-fry on medium-high heat until the pork is half-done.  Add Group A ingredients and stir-fry until aromatic, about 2 minutes.  Add in Group B ingredients and mix well.  After mixture comes to a boil, add in the tofu and stir gently to blend the tofu (carefully so tofu doesn’t break) well with the sauce. Lower the heat and simmer for about 1-2 minutes.  Add Group C ingredients slowly and gently stir until sauce thickens, about another 30 seconds.  Serve while hot.


Mapo Tofu, Japanese Style
 
Ingredients
  • Ingredients
  • 1 block of silken tofu (19 oz pkg)
  • ¼ pound ground pork
  • 2 Tbl Vegetable or Canola oil
  • Group A Ingredients
  • 2 scallions, chopped
  • 1 clove minced garlic
  • 1 Tbl minced ginger
  • 1 Tbl Tobanjiang (Sichuan spicy bean paste)
  • 1 Tbl Tian Mian Jiang (sweet bean paste)
  • Group B Ingredients
  • ¾ cup chicken stock
  • 1½ Tbl Soy Sauce
  • 2 Tbl Sake or cooking sherry
  • ½ tsp Sugar
  • Group C Ingredients
  • 1 Tbl Cornstarch
  • 2 Tbl Water
Instructions
  1. Drain water from the tofu, chop in cubes and set aside.
  2. Heat up a wok or frying pan and pour in the cooking oil. Add the ground pork and stir-fry on medium-high heat until the pork is half-done.
  3. Add Group A ingredients and stir-fry until aromatic, about 2 minutes.
  4. Add in Group B ingredients and mix well.
  5. After mixture comes to a boil, add in the tofu and stir gently to blend the tofu (carefully so tofu doesn't break) well with the sauce. Lower the heat and simmer for about 1-2 minutes.
  6. Add Group C ingredients slowly and gently stir until sauce thickens, about another 30 seconds. Serve while hot.

 

Comments

  1. First!!!
    Congratulations on your new beautiful blog! And congrats to me for discovering a new source of inspiration. Thanks!

  2. Congrats on getting the blog up and going. I wonder if adding pork to tofu would get my husband to eat it? I eat tofu a regularly, but he doesnt appreciate it! Is that bean paste you list in the ingredients the same as “black bean paste”?

    • Thank you very much for the nice comments. This tofu dish can make anyone love tofu! The sweet bean paste is different from black bean paste. Tian mian jiang is a sweet soybean paste (sometimes spelled Ten Men Jan too). I buy the Youki brand. It will say it right on the label.

  3. Congratulations Shirley on this gorgeous new blog! I can’t wait to try this recipe out, making my mouth water as I type. All those times you’ve tweeted about your home made suppers and sweets, I can now find in one convenient and beautiful spot, right here! I’m so excited. Have a glorious weekend and thanks for sharing your wonderful recipes with us!

  4. Thank you so much Chantale!! I’ve met such great people on Twitter like you, who have really encouraged me. Gave me the courage to start this blog 🙂

  5. Oooh, mapodofu daisuki! Since there is NO good Japanese restaurants here in western Austria, I’ll have to make it but this looks pretty easy though I’ve had no luck getting toubanjan here…Might have to wait til I get to the Japan Centre in London…

    • Mapo tofu is one of my favorites too! This recipe is very easy to make and you can prepare it all in one skillet! I hope you’ll be able to find all of the ingredients you need, good luck!

  6. I love mapo dofu japanes stayl.
    Oiiiiishiiiii kataaaa😍😍😍😍

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