Mapo Doufu

Mapo Doufu

It's definitely this taste that comes to mind when you think of mapo doufu! You can use doubanjiang to adjust the spiciness. It's also great on top of rice.


1 block
Ground pork
150 g
1 clove
a small amount
Japanese leek
1-2 teaspoons
●Chicken soup stock granules
1/2 tablespoon
●Soy sauce
1 tablespoon
1/2 tablespoon
1 tablespoon
●Sake (or Shaoxing wine)
2 tablespoons
250 ml
Katakuriko slurry
as needed
Sesame oil
1 tablespoon


1. Heat the oil in a frying pan and add the minced garlic, ginger, and Japanese leek and stir-fry. Add the pork and stir-fry until the color changes.
2. Add the doubanjiang to taste and continue stir-frying.
3. Add the ● seasonings and let it come to a boil.
4. Add the tofu and simmer a bit.
5. Add the katakuriko slurry to thicken the sauce. Add the sesame oil and Japanese leek and serve.

Story Behind this Recipe

This is a standard mapo doufu.