Simple Mapo Tofu

Simple Mapo Tofu

This mapo-tofu dish is a regular dish in our home! Rather than using a simple flavor, I used my mother's deep flavor to make this! My kids were also thrilled about it.

Ingredients: Serves 4

Mixed ground beef and pork
220 g
Garlic (finely chopped)
1 clove (About 10 g)
Ginger (finely chopped)
1 clove (About 10 g)
Green onion (finely chopped)
5 cm (About 15 g)
about 1 teaspoon
200 ml
★Soup stock cube
1/2 cube
★Chicken soup stock granules
1 teaspoon
2 tablespoons
50 ml
★Soy sauce
60 ml
Chinese garlic chives
1/2 bunch
1 block
Sesame oil
1 1/2 tablespoons
Liquefied Katakuriko
as needed


1. Drain the tofu.
2. Put some oil in a pot and then stir fry the garlic, ginger, and green onions. Once aromatic, add in the doubanjiang. For kids: I only use 5 g of the doubanjiang!
3. Next, add the meat and stir fry.
4. Add in the ★ ingredients and then skim off any scum that rises.
5. Add the tofu (pre-cut into bite size pieces), and the Chinese garlic chives. Bring to a boil.
6. Pour in the sesame oil and katakuriko slurry. Once it thickens, it's ready.

Story Behind this Recipe

I made this flavoring at home, but I wanted to eat it with delicious mapo-tofu.
You don't need the Chinese garlic chives per se, but it's much more aromatic with it!