The Japanese version of this famous Sichuan spicy dish (Mapo Tofu/Mapo Doufu) is made with readily available ingredients and it is a lot less oily but is still an incredible flavour explosion in a bowl – I want the sauce on tap! This dish is on the table in 15 minutes, only 340 calories per serving and you can adjust the spiciness to your own taste. Serve it with rice – and because it is so saucy, I often add vegetables to it to make it a complete meal, such as chopped Chinese greens (Chinese broccoli, bok choy, pak choy) or even grated carrots!
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Mapo Tofu
Prep: 7 minutes
Cook: 5 minutes
Total: 12 minutes
Stir Fry
Asian, Chinese, Japanese
Servings2 -3
Tap or hover to scale
The Japanese version of the classic Sichuan dish is not as oily or spicy, but still packs a punch when it comes to flavour (and spice if you so choose!) and is made from more readily available ingredients. Because this dish is so saucy, you can make it a complete "one pot" meal by adding more vegetables - any Chinese greens (like bok choy, pak choy) will go wonderfully with this. Even grated vegetables like carrots! As with all stir fried dishes, this is best made with all ingredients prepared and ready to toss into the wok as this comes together quickly once you start cooking.
Ingredients
- 2 tbsp oil (peanut, vegetable or canola)
- 1 garlic clove , minced
- 1 tsp ginger , finely chopped or minced
- 1/4 cup scallions/shallots , minced
- 5 oz / 150 g ground/minced pork (or beef or chicken)
- 2 tsp chili bean sauce , adjust to taste (see notes)
- 12 oz / 300 g Firm Tofu (see notes)
Sauce
- 1 cup water
- 1 tbsp cornstarch
- 1/2 tsp chicken or vegetable stock powder
- 1 tbsp soy sauce
- 1/2 tbsp sugar
- 1 tbsp Hoisin Sauce
- 2 tbsp Sake or Chinese Wine
- 1 tsp sesame oil
Instructions
- In a bowl, combine cornflour with a splash of water, mix to combine, then add remaining Sauce ingredients and mix well.
- Cut the tofu into 1/2 "/ 1 cm cubes.
- Heat oil in wok over high heat.
- Add garlic and ginger and stir fry for 10 seconds.
- Add scallions/shallots and stir fry for 30 seconds.
- Add mince and stir fry until the outside is brown, breaking up clumps.
- Add Chili Bean Sauce and stir fry for 30 seconds.
- Add tofu and sauce, and gently stir to cook the sauce until it becomes thick and saucy (about 1 to 2 minutes).
- Serve with rice.
Recipe Notes:
1. Tofu - silken tofu will not work for this dish as it will literally fall apart as you stir it while cooking. Extra firm or fried tofu is also not suitable - these are simply too hard.
2. This dish is traditionally made with pork but can also be made with beef or chicken (ground/minced).
3. Chili Bean Sauce is available in most large supermarkets. If not available, substitute for any other Asian chili sauce - e.g. sriracha, samba oelak.
4.
Nutrition Information:
Serving: 228gCalories: 344cal (17%)Carbohydrates: 13.4g (4%)Protein: 18.6g (37%)Fat: 22.3g (34%)Saturated Fat: 4.9g (31%)Cholesterol: 32mg (11%)Sodium: 646mg (28%)Potassium: 233mg (7%)Fiber: 1.8g (8%)Sugar: 4.7g (5%)Vitamin A: 100IU (2%)Vitamin C: 3.3mg (4%)Calcium: 240mg (24%)Iron: 2.7mg (15%)
i learned a version of Ma Po Tofu from a friend in Shenyang China that included peanuts and many red chiles. very fiery. i’m excited to try this version!
Oooh! The Sichuan version is so much more spicy!!! I hope you enjoy this Japanese version 🙂
Hi Nagi, I spent a year working in Japan where I became addicted to mapo tofu! Can’t wait to try this recipe. Being that you were born and raised in Nihon, I’m hoping that you have a recipe for takoyaki just waiting to flow from your nimble fingers into your blog. Keep up the good work. Aloha from Hawaii. P.S. How do you folks down under keep the ingredients from falling up out of the pot?
Oooh! I hope you do try this Gary!!! As for Takoyaki – my mother is starting a Japanese food blog off shoot to RecipeTin Eats and it WILL be on there because I will demand it!!! 😉 N x
hi! I don’t know how to add the recipes in recipe tin, can you help?
Hi Josie! All you do is open the app on your iPhone/iPad, tap on the browser, open this recipe in the browser. Then tap the “Print” button on the recipe (so that way all the ads etc are removed and you just have the recipe) then tap Save and it’ll go straight into the RecipeTin app! 🙂
Hi Nagi! I made this for lunch yesterday and it was very yummy! I liked this not-so-spicy version. The Spork also really enjoyed it!
I giggle every time I see you refer to the Spork! I’m so glad you liked this version of Mapo Tofu!! Thanks so much for taking the time to come back and let me know! N x
I keep hearing of Mapo tofu but never tried it before. I love the addition of ground beef in there for added texture. Need to try this one day!
Hope you do! This is really delicious. I love strong flavoured dishes and this is right up there!