Meaty But Still Healthy Mapo Doufu

Meaty But Still Healthy Mapo Doufu

I used low-fat pork filet for the ground meat in this dish, so the meat is lean and the dish stays low-fat! You can still eat a generous amount of this when you're on a diet and be satisfied ♪

Ingredients: about 3 servings

Silken tofu
500 g
Pork fillet
200 g
※ Japanese leek
1/3 of a stalk
※ Dried shiitake mushrooms
※ Garlic
a large clove
※ Ginger
1 piece
1 tablespoon
Seasoned ingredients:
★ Water
400 ml
★ Weipa or chicken stock granules
2 scant teaspoons (if you use regular chicken stock granules use 2 teaspoons)
★ Oyster sauce
2 tablespoons
★ Soy sauce
2 teaspoons
★ Sugar
1 teaspoon
2 tablespoons dissolved in 4 tablespoons of water
Sesame oil
1 teaspoon
Green onions or scallions
To taste


1. Rehydrate the dried shiitake mushrooms with water beforehand. Wrap the tofu in paper towels and microwave for 4 minutes at 600 W to drain out the excess water.
2. Grind the pork filet in a food processor. Finely chop the ingredients marked with ※. Combine the ingredients marked with ★.
3. Stir-fry the chopped up pork in a large frying pan in a little oil until the meat is crumbly.
4. Add the chopped up vegetables marked with ※ and stir-fry briefly, then add the doubanjiang and stir-fry a bit more.
5. Add the combined sauce ingredients marked with ★, add the cut tofu and bring to a boil.
6. Once the tofu has cooked through, swirl in the katakuriko slurry, agitate the pan and mix briskly. Avoid crushing the tofu!
7. Turn the heat back on to low and simmer for 2 to 3 minutes until the katakuriko is cooked through. Finish off with a swirl of sesame oil to make the dish more fragrant, and it's done.
8. You may end up with leftover katakuriko slurry. Add it slowly while watching the sauce, and stop when it has thickened to your preference.
9. Weipa is a versatile and convenient condiment! It's this can with the picture of the odd-looking guy!! You can get it in the Chinese ingredient section of your supermarket ♪

Story Behind this Recipe

Sometimes I feel like having oily Chinese food... but I worry about the calories, so I made this as healthy as possible.