Mapo Tofu

Mapo Tofu

This recipe is generous with the tianmianjiang and green onions. If you like it spicy, adjust the amount of doubanjiang.

Ingredients: 2 servings

200 g (about 2/3 of a block)
Ground pork
100 g
◎ Japanese leeks
1/3 of a thin stalk
◎ Ginger
1/2 thumbtip-sized piece
◎ Garlic
1 small clove
Sesame oil
about 1 tablespoon
about 1/2 teaspoon, or to taste
☆ Chicken stock
1/2 cup (100 ml)
☆ Tianmianjiang
2 tablespoons
☆ Sake
1 tablespoon
Katakuriko slurry
as needed
Black pepper
to finish, to taste
The white part of a green onion, finely shredded (optional)
for garnish


1. Wrap the tofu in kitchen paper towels and put in a heatproof bowl, microwave for 2 to 3 minutes to drain off the excess water, and cut into 3 cm cubes.
2. Heat the sesame oil and stir fry the ◎ ingredients over medium heat. When it starts to smell nice add the doubanjiang and stir fry.
3. Add the ground pork to Step 2, and stir fry until browned and crumbly.
4. Add the combined ☆ condiments to the pan in Step 3, and bring to a boil over high heat.
5. Add the drain tofu from Step 1, and simmer for about 5 minutes over medium heat.
6. Add katakuriko slurry to thicken the sauce, and season with black pepper. Mound on a plate, and garnish with the shredded white part of the green onion to finish.

Story Behind this Recipe

I always make mapo dishes, whether it's mapo tofu or mapo eggplant, with this formula. I don't even remember where I learned it first because I've been doing it this way for so long. I use quite a lot of tianmianjiang, so I must have started doing it like this when I won a Chinese flavoring ingredient set in a contest.