Update: Pictures updated in June 2012.
Mapo Tofu (麻婆豆腐, マーボ豆腐) is my husband’s favorite Chinese dish. The Chinese calls it Mapo Tofu but the Japanese call it Mabo Dofu. This dish originated in the Sichuan area of China and you can usually order it in most Chinese restaurants here in the US. This dish can be prepared in a very short time with typical Asian ingredients you have in the fridge or pantry. When I’m a little lazy busy to cook, this dish appears on our table. My husband likes to pour Mapo Tofu over white rice like Donburi style. I like the food when it is easy to cook and yummy, and most importantly, the family loves it.
Ingredients:
- 1 Tbsp. oil
- 2 cloves of garlic, minced
- 1 Tbsp. ginger, minced
- ½ lb. ground pork meat (or any other meat/veggies of your choice)
- 14 oz package silken tofu, cut into ½ inch cubes
- 2 green onions, sliced thin
- 2 ½ Tbsp. doubanjiang (use Doubanjiang with chili if you like it spicy)
- 2 Tbsp. mirin
- 1 Tbsp. miso
- 1 Tbsp. oyster sauce
- ½ Tbsp. soy sauce
- 1 tsp. sesame oil
- 1 tsp corn starch
- ¼ cup water
Sauce
Instructions:
- In a large skillet heat oil on medium high and cook garlic and ginger until fragrant.
- In a large skillet heat oil on medium high and cook garlic and ginger until fragrant.
- Add the meat and break it up with a wooden spoon.
- When the meat is cooked, add the sauce mixture.
- Stir to combine, then add the tofu. Cook until the tofu is heated through. Try not to mash up the tofu too much.
- Stir in the green onions just before taking it off the heat.
Instructions:
)
Copyright 2011-2013 Just One Cookbook. All rights reserved.
Hi, I'm Nami. Thanks for stopping by Just One Cookbook. You can read little bit more about me 
{ 14 comments… read them below or add one }
Sorry, what is Tobanjan? And can you replace it with anything if it is not available? Thanks!
Hi Valerie! Tobanjan (豆板醤) is the key condiments for Mapo Tofu. I use this one (right): http://justonecookbook.com/blog1/wp-content/uploads/2011/01/Tobanjiang-and-Tian-Mian-Jiang.jpg
Asian markets sell Tobanjan. I think Chinese would call it Doubanjiang (http://en.wikipedia.org/wiki/Doubanjiang). I hope this helps.
Hi Nami….your MaPo tofu is not so different from the one I have been doing for so many years. I just add more chilli pepper to it. Hah! Tonight we are having a macaroni cauliflower & cheese dish.
Cheers,
Doug in BC
Hi Doug! Thank you for checking my recipe.
Okay I’m glad I’m not destroying authenticity of Chinese food. My kids and I don’t eat spicy food, so actually that’s what my husband do after I remove some food away for me and the kids. Your dinner sounds really yummy!
Hi Nami! I saw this recipe on the Just One Cookbook Facebook page and just had to give it a try. I’m cooking it for dinner tonight (with chicken mince instead of pork, and without miso because our local supermarket had run out) – it smells great! I can’t wait to eat ^o^
Hi Morgan! Thank you for trying this recipe! I used to cook without miso but I realized miso actually gives amazing flavor. Hope you will like this recipe and will try again with miso next time! Thank you very much for your feedback!
How did i miss this post :/ Looks so good..i want this today, but making thai curry for one more rainy day!
Another amazing recipe, thank you for sharing it!
I wanted to try making my own mapo tofu for a while now. Do you think I could substitute the oyster souce with anything vegetarian friendly?
Hi Aleks, I’ve used ‘Mushroom Stir Fry sauce’ as a substitute for oyster sauce to great success. It is the same consistency and has a similar taste (maybe not quite as sweet) but is vegetarian. The brand I use is Lee Kum Kee who is a major manufacturer of sauces including oyster sauce. Look for the mushroom sauce in the same place you’d find the oyster sauce.
Hi Aleks! Thanks for your question. A very kind and generous reader, Art, responded to your question before me.
Thank you so much for answering, Art! I wouldn’t have known without your comment. I really appreciate it!
Thank you so much! I will definitely have a look for that on my next shopping
Thanks Aleks, good luck!
My son and I are trying to at healthier, and he loves Asian food with some heat. I can’t wait to try this recipe. He has been wanting me to cook this for a long time. He heard about it from a friend!
Hi Judd! Hope you and your son enjoyed this dish. This is one of my family’s favorite dish, and we always eat extra rice with this. Thanks for trying this recipe.
{ 2 trackbacks }