My Mapo Tofu

My Mapo Tofu

You can easily make a delicious mapo tofu without instant mix.

Ingredients: 2 servings

Ground pork
100 g
Vegetable oil
1 tablespoon
Ginger, minced
1 piece
Garlic, minced
1 clove
1+ teaspoon
1 teaspoon
Japanese leek, minced
2+ tablespoons
● Water
200 ml
● Chicken stock granules
2 teaspoons
● Sake
1 tablespoon
● Sugar
1 teaspoon
● Soy sauce
1 1/2 tablespoons
Silken tofu
1 block (400 g)
a small amount
★ Katakuriko
2 teaspoons
★ Water
3 teaspoons
Sesame oil
1 tablespoon
Green onions or scallions
to taste


1. Heat the vegetable oil in a frying pan and cook the ground pork over high heat. (cook until the juices run clear).
2. Add the ginger, garlic, doubanjiang, tianmianjiang, and minced leek and stir-fry. (It can burn easily once the paste ingredients are added, so lower the heat to medium).
3. Combine the ● ingredients and add to the pan. Turn the heat to high.
4. Once it boils, add the cut silken tofu and boil over high heat (don't stir it too much). Season with pepper.
5. If you drain the water from the tofu beforehand, the dish won't become watery.
6. Combine the ★ ingredients. Lower the heat to medium and gradually add in the ★ ingredients (※ the tofu will fall apart easily, so stir gently). Let it simmer on high heat for a short time.
7. Drizzle in some sesame oil on the surface of the pan to finish. Arrange in a dish and optionally garnish with green onion or the white section of a leek.
8. There's also an eggplant version (Recipe ID: 611459)
9. Optionally top with thinly sliced white section of a leek. It still tastes delicious without it.

Story Behind this Recipe

I saw a mapo tofu recipe made on the TV and since it's more delicious than instant store bought mapo tofu, I recreated it at home.