Super Quick Japanese-Style Mapo Tofu with Atsuage

Super Quick Japanese-Style Mapo Tofu with Atsuage

You can make this very quickly using atsuage!
This mapo tofu is made with some Japanese seasonings, and it's warm and cozy.
This goes really well with rice.

Ingredients: 2 servings

1 block (200 g)
Ground meat
80 g
Doubanjiang (chili broad bean paste)
1/2 teaspoon
Garlic, ginger
1 1/2 to 2 teaspoons each
1 cup - 200 ml
Cooking sake
1 tablespoon
● Dashi stock granules (I used Hondashi)
1 teaspoon
● Soy sauce
2 teaspoons
● Sugar
1 1/2 teaspoon
Powdered sansho, chopped green onions, sesame seeds
to taste
as needed
Red chili pepper
to taste


1. Pour hot water over the atsuage to remove excess oil, and cut into cubes. Pour a little oil into a thick pan or frying pan and fry the ground meat.
2. Add the ginger, garlic and doubanjiang. If you like it spicy, add red chili pepper. Stir-fry the ingredients, add the sake and water, and bring to a boil.
3. Skim off any scum, and add the ● ingredients and atsuage. Bring to a boil again, and slightly thicken the sauce with katakuriko.
4. Add a pinch of dashi stock granules to finish. This will add more flavor. Serve it on a plate, scatter with chopped green onions and sesame seeds, sprinkle with powdered sansho, and enjoy.

Story Behind this Recipe

I won some Hondashi dashi stock granules to try out.
Hondashi has a rich umami flavor, so I could make this delicious Japanese-style mapo tofu without using various Chinese seasonings.