My Family's Mild Mapo Doufu

My Family's Mild Mapo Doufu

This is a non-spicy mapo doufu that the children can eat.
Even if it's not spicy, it's still a Chinese dish.

Ingredients: 2-3 servings

Firm tofu
1 block
Ground pork
100 g
Ginger, garlic
1 piece or 1 clove each
The white part of a green onion
1/2 a stalk
Vegetable oil
1 tablespoon
☆ Water
2 cups (400 ml)
☆ Chicken soup stock granules
1 teaspoon
☆ Shaoxing wine (or sake)
1 tablespoon
☆ Mirin
2 tablespoons
☆ Soy sauce, oyster sauce
1 tablespoon each
☆ Miso
1/2 tablespoon
○ Water
2 tablespoons
○ Katakuriko
1 tablespoon
Sesame oil
1/2 tablespoon


1. Lightly drain the excess water from the tofu by putting a weight on it. Finely chop the ginger, garlic, and the white part of the green onion.
2. Put vegetable oil, ginger, garlic, and the white part of green onion in a frying pan over medium-high heat. Stir-fry until golden brown.
3. Add the ground pork, and stir-fry until the meat has changed color.
4. Put in all the ingredients marked with ☆ and bring to a boil.
5. Stir in the ○ ingredients to thicken. Add the cut up tofu and bring to a boil. Turn off the heat, and stir in the sesame oil.
6. Transfer to serving plates, and garnish to taste with the green part of a green onion, chopped. For the adult portions add a bit of black pepper, ra-yu, or dobanjiang to make it spicy.
7. You can make extra of this recipe and store it in the freezer. Double the amount of all the ingredients except for the tofu, then transfer half to a plastic container just before adding the tofu, and put in the freezer.

Story Behind this Recipe

This is a recipe even children can enjoy.