Easy Authentic Mapo Tofu with Miso and Doubanjiang

Easy Authentic Mapo Tofu with Miso and Doubanjiang

You can easily make mapo tofu with the ingredients in your kitchen. Even without tianmianjiang, you can recreate a restaurant quality flavor with miso and doubanjiang.

Ingredients: 2 servings

Tofu (firm or silken)
1 block
Japanese leek
Ground meat (chicken or pork)
50 g
1 tablespoon
Garlic (tube garlic is fine)
1 teaspoon
1 tablespoon
1 cup - 200ml
☆Chicken soup stock granules
1 teaspoon
1 teaspoon
Oyster sauce (if you have it)
1 dessert spoon
As needed
Sesame oil
As needed
As needed
1 tablespoon


1. I didn't have any ground meat this time so I used chicken breast meat and cut it finely. Cut the Japanese leek and garlic finely (you can also use garlic from a tube). Cut the tofu into roughly 24 pieces.
2. Add the oil, garlic, and doubanjiang into the frying pan and heat. If you want to make it spicy, add some takanotsume. Add the ground meat and stir-fry.
3. Mix the ☆ ingredients beforehand and then add to the frying pan. (Add oyster sauce too if you have it.) Bring the ingredients to a boil and then add the Japanese leek and tofu.
4. Add the katakuriko dissolved in some water. Add some sesame oil and ra-yu as a finishing touch and you're done.

Story Behind this Recipe

You can make this easily with the ingredients in your kitchen.