How to Make Japanese Style Mapo Tofu (Mabo Dofu)

By Sudachi · 30 min

Ingredients

Instructions

1. Heat a pan on medium, add the 100 g ground pork, season with a pinch of salt and pepper, and fry until browned. Add a little oil only if it sticks.
2. Add the 1/2 finely diced onion and fry with the pork until slightly softened.
3. Add 1/2 tsp sake, 1/2 tsp Japanese soy sauce and 1/2 tbsp yellow miso paste, and mix until evenly distributed.
4. Push the pork to one side. In the empty space, add 1 tbsp toasted sesame oil, 1/2 tbsp chili bean sauce and 1 tsp grated garlic. Stir for 30 seconds to 1 minute until fragrant, then mix into the pork.
5. Pour in 200 ml chicken bouillon, stir, add the 300 g firm tofu cubed, bring to a boil, then lower to a simmer.
6. Add 1 tbsp sake, 1/2 tsp Japanese soy sauce, 1/2 tbsp oyster sauce and 1/4 tsp ground black pepper. Mix or gently shake the pan to distribute evenly.
7. Simmer, stirring occasionally, until the sauce has reduced by about half.
8. Mix 2 tbsp cold water with 2 tsp cornstarch until smooth, pour into the pan and stir.
9. Once the sauce is slightly thickened and glossy, drizzle in 2 tsp chili oil (rayu), mix and turn off the heat.
10. Sprinkle with finely chopped green onions and chili threads, if using.

Summarized from Sudachi's video. Watch it for the details.

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