The Comforting Meal, Mabo Dofu (Tofu) from Japan

Mabo Dofu, sometimes known as Mabo Tofu, is a Japanese adaptation of the spicy Chinese meal Mapo Tofu. It is designed to fit a more subdued palette. Although it keeps the core of its Sichuan relative, the Japanese version tones down the spice. Which makes it a favorite among kids and people who like a little less heat in their food.

A Meal for Every One

Mabo Dofu is rather well-known in Japan, in households as much as in restaurants. It is so popular that you can even find quick Mabo Dofu packs in supermarkets. Surprisingly good and a practical approach to enjoy the meal are these packs. But making Mabo Dofu from scratch is easy and gratifying and well worth the little work involved.

Homemade Mabo Dofu (Tofu)

Making your own Mabo Dofu at home lets you modify the flavor to suit your taste, whether you want to keep it mild for the kids or turn up the heat for adults who enjoy some spice. A filling and delicious dinner, the recipe mostly consists in cooking tofu in a flavorful, somewhat spicy sauce thickened with cornstarch and enhanced with ground pig or beef. Present it over steamed rice for a whole and soothing meal with a taste of Japan's culinary flexibility right on your dining table.

Mabo Dofu 麻婆豆腐

Cooking Japanese

Mabo Dofu or Mabo Tofu is the Japanese version of the Chinese dish Mabo Tofu. The Japanese version is very similar except it is normally not as spicy as it’s Chinese influence. In fact, the Japanese version is very popular with kids as well.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Japanese

Servings people

Ingredients

1 Leek
1 tablespoon Oil
1 Garlic Clove
½ teaspoon Ginger
½ lb Ground Pork
Salt
Pepper
2 teaspoon Toban Djan
2 tablespoon Sake
1 tablespoon Sugar
2 tablespoon Soy Sauce
1 ½ tablespoon Sweet Flower Paste
1 tablespoon Chicken Bouillon Paste
1 cup Water
1 Firm Tofu
1 tablespoon Starch Water
1 tablespoon Sesame Oil
1 Green Onion

Instructions

Cut small diagonal slits in leek on both sides.
Chop leek.
In a pan add 1 tablespoon of oil, 1 diced garlic clove, and ½ teaspoon of diced ginger.
Add leek and cook for 1-2 minutes.
Add ½ lb pork.
Salt and pepper.
Add 2 teaspoon toban djan.
Add 2 tablespoon sake and 1 tablespoon sugar.
Add 1 ½ tablespoon of sweet flower paste and 2 tablespoon of soy sauce.
Add 1 tablespoon of chicken bouillon paste and 1 cup of water.
Simmer.
Dice 1 piece of firm tofu into bite-size pieces and add to the mix.
Simmer.
Add 1 tablespoon of starch water and 1 tablespoon of sesame oil.
After the sauce thickens, serve with rice and chopped green onion.