Mapo Tofu is a popular Chinese dish from the Sichuan province, renowned for its bold, spicy, and numbing flavors. The dish's name translates to "Pockmarked Old Woman's Tofu," a reference to the story of its creator, a woman with a pockmarked face who served this dish in her small restaurant. The dish made its way to Japan in the early 20th century, during increased cultural exchange between China and Japan. The Japanese adapted the recipe to suit local tastes, creating a milder and slightly sweeter version known as "Mabo Dofu."
This Japanese-style adaptation of the classic features a rich and savory sauce with a hint of sweetness, perfectly complementing the soft, silky tofu. Serve with steamed rice for a comforting and flavorful meal.
Easy Japanese Mapo Tofu (Mabo Dofu)
Preparation Time: 
Cooking Time: 
Servings: 4
Calories per serving: 350-400
Cuisine: Japanese
Category: Main Course
Author: Mitsukai
Keywords: Mapo Tofu, Mabo Dofu, Japanese Cuisine, Spicy Tofu
Ingredients
- 1 cup chicken stock
- 2 tbsp mirin
- 2 tbsp oyster sauce
- 1 tbsp toasted sesame oil
- 2 tbsp potato starch
- 2 tbsp doubanjiang (fermented broad bean and chili paste)
- 1 tsp vegetable oil
- 1/2 small onion, finely minced
- 2 cloves garlic, grated
- 1 tbsp ginger, grated
- 2 tbsp miso
- 300 grams ground pork
- 450 grams silken tofu (1 block, cut into ½-inch cubes)
- Chili oil (optional)
- Green onions/scallions, finely sliced, for garnish
Instructions
Preparation
- In a bowl, combine the chicken stock, mirin, oyster sauce, toasted sesame oil, and potato starch. Stir well until the potato starch is fully dissolved. Add the doubanjiang and stir to combine. Set aside.
Cooking
- Heat the vegetable oil in a large skillet or wok over medium heat. Add the finely minced onion and cook until soft and translucent, about 3-4 minutes. Add the grated garlic and ginger, and cook for another 1-2 minutes until fragrant. Stir in the miso and cook for 1 minute.
- Add the ground pork, breaking it up with a spatula, and cook until browned and fully cooked through, about 5-7 minutes.
- Pour the prepared sauce into the skillet with the cooked pork mixture. Stir well to combine. Gently add the cubed silken tofu, being careful not to break the cubes. Stir gently to coat the tofu with the sauce. Let the mixture simmer for 5-7 minutes.
Serving
- Spoon the Mapo Tofu into bowls, and drizzle with chili oil if desired. Garnish with finely sliced green onions/scallions. Serve hot with steamed rice.
Nutritional Analysis (per serving)
Calories: 380, Protein: 20g, Total Fat: 26g, Saturated Fat: 6g, Cholesterol: 60mg, Sodium: 850mg, Carbohydrates: 15g, Dietary Fiber: 3g, Sugars: 4g
FAQs
What is Mapo Tofu?
Mapo Tofu is a traditional Chinese dish from Sichuan province, known for its spicy and numbing flavors. It typically consists of tofu set in a spicy sauce, usually with minced meat.
How can I make Mapo Tofu less spicy?
To make Mapo Tofu less spicy, reduce the amount of doubanjiang (fermented broad bean and chili paste) or choose a milder variety. You can also add more stock or a bit of sugar to balance the heat.
Can I make a vegetarian version of Mapo Tofu?
Yes, you can make a vegetarian version by using ground plant-based meat or finely chopped mushrooms instead of ground pork, and vegetable stock instead of chicken stock.
How do I prevent the tofu from breaking apart?
To prevent tofu from breaking apart, handle it gently and stir carefully when adding it to the sauce. Use silken or soft tofu, which holds up better in this dish.
Can I freeze leftover Mapo Tofu?
It's not recommended to freeze Mapo Tofu as the texture of the tofu can change. However, it can be stored in the refrigerator for up to 3 days.
What are some variations of Mapo Tofu?
Variations of Mapo Tofu include using different types of tofu (such as firm tofu for a heartier texture) or adding vegetables like bell peppers or peas for added nutrition and color.
Comments
Post a Comment