Japanese Mapo Tofu Mabo Dofu Recipes

MAPO TOFU (MABO DOFU)

Mapo Tofu (Mabo Dofu) image

Japanese-style Mapo Tofu (Mabo Dofu) is incredibly flavorful but less spicy than the Sichuan version. It's a delicious meal ready in 30 minutes that even children can enjoy!

Provided by Namiko Chen

Time 25m

Number Of Ingredients 14

Ingredients

2 cloves garlic
1 knob ginger ((1 inch, 2.5 cm))
2 green onions/scallions
14 oz soft/silken tofu (kinugoshi dofu)
1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)
½ lb ground pork ((you can also use other meat and veggies of your choice))
2½ Tbsp doubanjiang (spicy chili bean sauce/broad bean paste)
2 Tbsp mirin
1 Tbsp miso
1 Tbsp oyster sauce
½ Tbsp soy sauce
1 tsp roasted sesame oil
1 tsp potato starch or cornstarch
4 Tbsp water

Steps:

Gather all the ingredients.
Combine all the ingredients for the seasonings (the doubanjiang, mirin, miso, oyster sauce, soy sauce, sesame oil, cornstarch, and water) in a bowl and mix well together.
Mince the garlic cloves and ginger finely.
Cut the green onions into small pieces. Drain the tofu and cut into 1-inch (2.5 cm) cubes.
In a large frying pan, heat the vegetable oil on medium heat and sauté the garlic and ginger. Make sure you don't burn them. Once they are fragrant, add the ground pork and break it up with a spatula or wooden spoon.
When the meat is no longer pink, add the seasonings mixture and stir thoroughly. Bring the sauce to a boil
Once the sauce is boiling, add the tofu and gently coat it with the sauce. Stir frequently, without mashing the tofu, until it is heated through. Add the green onions and stir to incorporate just before taking the pan off the heat. Serve immediately.

Nutrition Facts : Calories 263 kcal, Carbohydrate 9 g, Protein 17 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 41 mg, Sodium 845 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 9 g, ServingSize 1 serving

JAPANESE MAPO TOFU (MABO DOFU)

Japanese Mapo Tofu (mabo dofu) image

Delicious and warming Japanese style Mapo Tofu (マーボー豆腐/mabo dofu). Ground pork and firm tofu cooked in a rich and mildly spicy Szechuan inspired sauce, best served with rice or noodles. (Serves 2)

Provided by Yuto Omura

Categories Meat

Time 25m

Number Of Ingredients 18

Ingredients

100g (4 oz) pork mince
½ white onion
1½ tbsp sake
1 tsp soy sauce
½ tbsp awase miso paste (yellow)
1 pinch salt
1 tbsp vegetable oil or sesame oil
½ tbsp Chinese chilli bean paste (aka tobandjan - see post for info)
1 tsp garlic paste
200ml (¾ cups) chicken stock
300g (10 oz) firm tofu
½ tbsp oyster sauce
30g (1) Spring onion finely chopped
1 tsp black pepper
2 tbsp of cold water mixed with 2 tsp cornstarch (to make a slurry)
2 tsp chili oil
1 pinch of dry chili flakes (to garnish)
2 Portions of cooked rice (optional)

Steps:

Enjoy!

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