Easy Spicy Mapo Doufu

Easy Spicy Mapo Doufu

Easy but authentic. As long as you have doubanjiang, you can make this with ingredients you have at home. The sauce is thickened before you put in the tofu, so it's hard to mess up.

Ingredients: 3-4 servings

Silken tofu (cut into 1 1/2 cm cubes)
300 g
Ground meat
150 g
Japanese leek (finely chopped)
Vegetable oil (for stir frying)
as needed
Sesame oil (to finish)
1 to 2 teaspoons
A pinch
Combined seasoning ingredients (mapo sauce):
◎ Water
200 ml
◎ Doubanjiang
1 tablespoon
◎ Grated garlic
2 teaspoons
◎ Grated ginger
2 teaspoons
◎ Chicken soup stock
1 teaspoon
◎ Miso
1 teaspoon
◎ Ichimi spice (if you like it spicy)
to taste
For the katakuriko slurry:
2 tablespoons
1 tablespoon
Ground sansho pepper (good if you have it)
to taste


1. Pour salted water (not listed) in a pan and bring to a boil. Add the silken tofu and boil (just until it's heated through).
2. Drain the tofu from Step 1 into a sieve, and mix together the sauce ingredients marked ◎.
3. Pour vegetable oil into a frying pan, and stir fry the ground meat until crumbled. Add the mixed sauce and the leek and bring to a boil.
4. Lower the heat a little and add the katakuriko dissolved in water in 2 to 3 batches, mixing well between additions. When completely mixed together, turn up the heat until the sauce has thickened.
5. Add the tofu cubes to Step 4, and coat with the sauce while shaking the pan.
6. Drizzle in the sesame oil to finish. When it's mixed, it's done.

Story Behind this Recipe

It's expensive to buy a whole lot of different spices and seasoning ingredients, so I tried different combinations on my own, and it was a success. My family loves this so I make it often.