Mabo Dofu Japanese Style

Mabo Dofu is the Japanese version of Mapo Tofu (a slightly spicier Chinese dish). With soft cubes of tofu enrobed in a sweet yet salty sauce, this version is a favorite in many Japanese households.

Preparation time: 10 minutes

Cooking time: 15 minutes

Total time: 25 mins

Tips Before Cooking Mabo Dofu

– Measure and cut all the ingredients before cooking.
– Combine all the sauce ingredients in a small bowl.
– Drain the tofu ahead of time (15 minutes approx.) This prevents the tofu from releasing moisture into the mapo tofu sauce.
– Do not burn the garlic and ginger when sauteing them as it will add a bitter and burnt flavor to the sauce.
– Stir the tofu carefully as it can break easily and become mushy. It is preferable to shake the pan to cover the tofu with the sauce and move as little as possible with the spatula.

INGREDIENTS

– 2 garlic cloves
– 1 ginger nut (1 inch, 2.5 cm)
– 2 green onions/scallions
– 14 oz soft/silky tofu (kinugoshi dofu)
– 1 tablespoon of neutral flavor oil (vegetable, rice bran, canola, etc.)
– ½ lb ground pork (you can also use other meats and vegetables of your choice)

For the seasonings

– 2½ tablespoons of doubanjiang or sambal oelek (this gives the sauce its heat, if you prefer you can do without it) and add the amount you want with any other hot sauce.
– 2 tablespoons of mirin or white wine
– 1 tablespoon of miso
– 1 tablespoon of oyster sauce or shrimp broth
– ½ tablespoon of soy sauce
– 1 teaspoon of toasted sesame oil
– 1 teaspoon of potato starch or cornstarch
– 4 tablespoons of water

PREPARATION MODE

– Prepare all the ingredients.
– Cook the aromatics and ground pork in a skillet or wok.
– Add the sauce ingredients and let them simmer until the sauce begins to bubble.

– Add the tofu and cover it with the sauce until the flavors meld.
Serve alone or with steamed rice!