Mapo Tofu, Japanese Style
  • 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
  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.
Recipe by Lovely Lanvin at