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Easy Simple Mapo Tofu Recipe

Simple Mapo Tofu Recipe

Joe Williams
Today, I’m excited to share a dish that has earned a spot among my all-time favorites: Simple Mapo Tofu. Growing up, I first encountered this dish at a local Chinese restaurant. It was captivating! 
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Japanese
Servings 4 Servings
Calories 320 kcal

Equipment

  • Large pan

Ingredients
  

For the Mapo Tofu:

  • 2 garlic cloves minced
  • 1 tablespoon fresh ginger minced
  • 2 green onions/scallions chopped
  • 14 oz soft/silken tofu kinugoshi dofu; drained for 15–30 minutes
  • 1 tablespoon neutral oil
  • ½ lb ground pork or your choice of protein; for vegan/vegetarian, use mushrooms or other veggies

For the Sauce:

  • 2½ tablespoons doubanjiang spicy chili bean paste; for less heat, use 1½ tablespoons non-spicy doubanjiang and 1 tablespoon spicy la doubanjiang; for gluten-free, use gluten-free doubanjiang
  • 1 tablespoon oyster sauce substitute with Lee Kum Kee Vegetarian Stir-Fry Sauce for vegan/vegetarian or shellfish allergies
  • 1 tablespoon miso paste
  • ½ tablespoon soy sauce
  • 2 tablespoons mirin
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon potato starch or cornstarch
  • 4 tablespoons water

For Serving:

  • Japanese sansho pepper optional, for a unique peppery spice

Instructions
 

  • Let’s get started on this mouthwatering adventure! You’ll find the steps simple yet effective.

Step 1: Prepare the Tofu

  • Start by draining the tofu. You want as much water out as possible. After that, cut it into bite-sized cubes. Set it aside to let it dry a bit more.

Step 2: Cook the Protein

  • In a large pan, add your oil over medium heat. Once hot, toss in the ground pork (or alternative). Sauté until it’s browned and crispy. The aim here is to get those delicious bits stuck to the pan.

Step 3: Add Aromatics

  • Once your protein is cooked, it’s time to introduce the flavor. Add the minced garlic and ginger to the pan. Let them cook for about 30 seconds, just long enough for that heavenly aroma to fill your kitchen.

Step 4: Whip Up the Sauce

  • Now, the fun begins! In a small bowl, mix the doubanjiang, oyster sauce, miso paste, soy sauce, mirin, potato starch, and water. Stir well until combined, and then pour it over the cooked meat and aromatics.

Step 5: Add the Tofu

  • Gently fold in the tofu cubes, taking care not to break them. Cook for a few minutes until everything is heated through.

Step 6: Final Touches

  • When the dish is nearly done, toss in the chopped green onions. Stir gently and taste. Adjust the seasoning if needed. If you like it spicier, sprinkle some extra doubanjiang.

Step 7: Serve Hot

  • Serve your Simple Mapo Tofu over steamed rice. Garnish with a dash of sansho pepper if you’re feeling adventurous.

Notes

  • Choose the right tofu: Silken tofu yields a creamier texture. If you prefer firmer tofu, opt for medium tofu and cut it into larger cubes.
  • Don’t rush the cooking: Let the meat brown well for more flavor. Patience in cooking pays off!
  • Adjust the heat: If you’re cautious about spice, start with smaller amounts of doubanjiang and increase according to your comfort level.
  • Garnish generously: Fresh scallions not only add a pop of color but also enhance the flavors.
  • Serve immediately: Mapo Tofu is best enjoyed hot, maximizing its creaminess and richness.

Nutrition

Calories: 320kcalCarbohydrates: 15gProtein: 20gFat: 22gFiber: 3g
Keyword Simple Mapo Tofu Recipe
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