Delicious Mapo Doufu

Delicious Mapo Doufu

This is a family favorite!
Easy, quick and foolproof!

Ingredients: 2-3 servings

Firm tofu
2 blocks
Ground meat (beef, pork or a blend)
300 g
about 1 tablespoon
about 2 cloves
about the same amount as the garlic
Japanese leek
1 to 2 stalks
Vegetable oil
as needed
Sesame oil
to taste
about 2 tablespoons
Sansho pepper or Sichuan pepper
to taste
Sauce combination:
3 tablespoons (increase to taste)
Soy sauce
2 tablespoons
about 0.5 cup - 100 ml
Chinese soup stock (1.5 tablespoons of granules)
about 1 cup or 200 ml worth
about 2 teaspoons


1. Drain the excess water from the firm tofu by leaving it for a while in a sieve. If you are short on time, wrap the tofu in paper towels to drain faster.
2. Combine the ★ sauce ingredients (just mix together).
3. Finely chop the ginger and leek, and stir fry the ginger and some of the leek (about 1/2 a stalk) in a generous amount of oil.
4. Add the doubanjiang, and continue stir-frying (very thoroughly!)
5. Add the ground meat and continue stir frying.
6. Add the combined sauce ingredients and bring to a boil.
7. Add the drained firm tofu and simmer for about 5 minutes.
8. Add the sesame oil and the rest of the chopped leek, and stir in lightly.
9. Turn off the heat and add the katakuriko slurry to thicken the sauce.
10. Arrange on a serving plate and it's done! Sprinkle with shansho pepper to taste.

Story Behind this Recipe

I love mapo doufu as does my family. I make it quite frequently. I wasn't satisfied with the mapo doufu mix from a certain manufacturer, so I looked through numerous recipes and experimented. This recipe a surefire hit and a family favorite.