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Mapo Tofu (or Mabo Tofu or Mabo Dofu) is one of the most popular Chinese dishes in Japan. Tender Tofu is cooked in a spicy meat sauce with ginger, garlic and chilli – topped with crisp spring onions. This makes the dish the perfect accompaniment to freshly steamed Japanese rice. That may well be why the Japanese (and we at 1mal1japan) love this dish so much!
Mapo Tofu is extremely popular in Japan, so much so that it can be found in absolutely every Chinese restaurant there – but it’s just as much a classic home-cooked dish for an authentic Japanese dinner at home.
In fact, people in Japan often buy a ready-made sauce mix for this dish, because the original Chinese recipe calls for many special spices (mainly due to the heat). However, a modified recipe has become popular in Japan, which uses classic Japanese staple ingredients!
The main seasoning for Japanese mapo tofu is miso paste. For authentic Chinese Mapo Tofu, you need a fermented black bean paste, but this can easily be replaced with Miso paste – just as we’ve done here! So let’s get started and cook some delicious Mapo Tofu, just as the Japanese enjoy it at home!
You can find lots more on the subject of Tofu and other delicious recipe ideas here:
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Rice is the most important staple ingredient for Mapo Tofu, alongside Tofu and Miso, and in the Japanese diet it’s also the first choice as a side dish for typical Japanese meals – it’s a must-have in any pantry! In Japan, cooked rice is essentially a must-have at every meal</ strong>. You can find our best recipes for cooking Japanese rice quickly and easily here:
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And now I hope you have fun and enjoy making this delicious Mapo Tofu using the Japanese recipe!
Mapo Tofu
serves 2 | 30 minutes | 642 kcal
🖨️ Print PDF 📌 Save to PinterestMapo Tofu (or Mapo Tofu or Mabo Dofu) is one of the most popular Chinese dishes in Japan. Tender Tofu is cooked in a spicy meat sauce with ginger, garlic and chilli – topped with crisp spring onions. This makes the dish the perfect accompaniment to freshly steamed Japanese rice!
Ingredients (2 portions)
350 g firm silken tofu (im Shop ansehen)
3 spring onions
20 g ginger (fresh)
1 clove of garlic
1/2 tsp chilli flakes (or more or less to taste)
250 g minced pork
1 tsp sesame oil (im Shop ansehen) or chilli oil (im Shop ansehen)
For the sauce:
1 tbsp Miso paste (im Shop ansehen)
2 tbsp Shoyu (im Shop ansehen)
2 tbsp Sake (im Shop ansehen)
1 tbsp sugar
1 tbsp katakuriko (potato starch) (im Shop ansehen)
250 ml water
2 portions rice (see recipe in a pan or in a rice cooker):
✔ 200 g rice (im Shop ansehen)
✔ 200 ml water (fresh, cold tap water)
✔ 1 pinch salt
Preparation (30 minutes)
Step 1
Gather the ingredients for the homemade Mapo Tofu and prepare the rice (see the recipe here in a rice cooker or in a saucepan).
Step 2
First, cut the Tofu into 1cm cubes using a large, sharp knife and set aside.
Step 3
Wash the spring onions under running water, drain and cut into fine rings (ideally, split them down the middle with a large knife, fold them together and cut into fine rings from the green part downwards, removing the root end) . Set the spring onion rings aside until needed.
Step 4
Peel the ginger and grate it finely (for example, using a kitchen grater), then set it aside.
Step 5
Lightly press the garlic with the back of a knife, then remove the skin. Grate it finely as well and set aside.
Step 6
For the sauce, mix together fresh tap water, Miso paste, soya sauce, Sake, sugar and katakuriko and set aside.
Step 7
Heat a medium-sized frying pan over a medium heat and add oil (not the sesame oil yet). Briefly fry the garlic, ginger and chilli flakes together in the hot pan, stirring constantly.
Step 8
Add the minced meat to the lightly toasted spices and fry vigorously but briefly, stirring constantly.
Step 9
Once the minced meat is browned on all sides, pour in the prepared sauce , stir and bring to the boil.
Step 10
Once the sauce has come to the boil briefly, carefully add the diced Tofu to the pan and stir in gently.
Step 11
Simmer the Tofu and minced meat sauce over a low heat for about 3 minutes. Then stir in the spring onion rings (reserving a small amount for the topping).
Step 12
Finally, for an aromatic finish, pour the sesame oil over the sauce and stir in gently.
Step 13
Divide the prepared rice between two bowls and spoon the Mapo Tofu over the rice. Scatter the remaining spring onion rings on top as a garnish. Done – Itadakimasu!
