Tofu and Shrimp Salt-Flavored Mapo Tofu with Crunchy Crispy Toppings

Tofu and Shrimp Salt-Flavored Mapo Tofu with Crunchy Crispy Toppings

You can enjoy this 2 ways. Top with tempura crumbs to finish, for a crunchy salted mapo doufu. Or, it's also delicious if you simmer them in the sauce to make it like a salted tempura rice bowl.

Ingredients: 2-3 servings

1 block (300 g)
about 12
Frozen green peas
about 20 g
◎ Carrot (minced)
1 piece
◎ Ginger (minced)
1 piece
◎ Green onion (minced)
1 tablespoon
1/4 to 1/2 teaspoons
■ Water
200 ml
■ Chicken soup stock granules
1 1/2 teaspoons
■ Salt
1/4 teaspoon
■ Sake
1 tablespoon
Sesame oil
1 tablespoon
Katakuriko slurry
as needed
Tempura crumbs and green onion for garnish
to taste


1. Drain the water from the tofu very well. Peel the shrimp, remove the intestinal tracts. Sprinkle with a little sake (not listed) and massage the shrimp well. If you need to make tempura crumbs do it now: Fry some tempura batter by drizzling it into hot oil, then take out and drain well.
2. Heat up the sesame oil in a frying pan, add the ingredients marked with ◎ and stir fry until aromatic. Add the doubanjiang and stir fry lightly.
3. Add the ingredients marked with ■ and bring to a boil. Add the green peas.
4. Add the tofu that has been cut into easy to eat pieces, and shake the frying pan.
5. When it comes to a boil again, add the shrimp. When they change color turn off the heat. Add the katakuriko slurry, stir gently, then turn the heat on again and cook until the sauce has thickened.
6. Transfer to a serving plate and top with tempura crumbs and thinly sliced green onion.
7. This is a version where the tempura crumbs are simmered in the sauce. I just changed used red chili peppers to doubanjiang. Otherwise all the other amounts are the same. It's also delicious served over rice (enough for 2 servings).

Story Behind this Recipe

I wanted to make salt-flavored mapo doufu.