Elevate dinner with our zesty mapo tofu recipe—quick, easy, and bursting with creamy, spicy flavor. Perfect for a memorable meal tonight!
Japanese-Style Mapo Tofu
Difficulty: ★★★☆☆3
servings10
minutes15
minutesJapanese-Style Mapo Tofu Ingredients
1 block tofu (about 300–400g, firm or medium-firm)
Substitute: Soft tofu for a creamier texture, though it may break more easily.150g (about 5 oz) ground pork
Substitute: Ground chicken or turkey for a lighter version.1 clove garlic, minced
A small piece of fresh ginger, peeled and minced
1/2 long Japanese leek (naganegi), thinly sliced
Substitute: 2–3 green onions (scallions).Doubanjiang (chili bean paste) 1–2 teaspoons
*Adjust to taste for spiciness.
Substitute: Sriracha or chili garlic sauce, though flavor will differ slightly.- Seasoning (A)
2 tablespoons Shaoxing wine (or sake)
Substitute: Dry sherry or white wine.1 tablespoon tianmianjiang (sweet bean sauce)
Substitute: Hoisin sauce, though it’s sweeter.1 tablespoon soy sauce
1/2 tablespoon chicken bouillon (granules)
Substitute: 1/2 tablespoon chicken stock powder.1/2 tablespoon sugar
250 ml (about 1 cup) water
- Finishing
Cornstarch slurry (mix ~1 tablespoon cornstarch with 1 tablespoon water, as needed)
1/2 tablespoon sesame oil
(Optional) chopped green onions for garnish
Japanese-Style Mapo Tofu Directions
- Sauté Aromatics & Pork
Heat a frying pan or wok over medium-high heat with a small amount of oil.
Add the minced garlic, ginger, and sliced leek. Stir-fry until fragrant, about 1 minute.
Add the ground pork. Cook until the color changes and it’s no longer pink, breaking up any lumps.
Stir in 1–2 teaspoons doubanjiang (chili bean paste). Adjust the amount based on desired spice level. - Add the Seasoning (A) & Tofu
Reduce heat to medium.
Pour in the mixture of (A): 2 Tbsp Shaoxing wine, 1 Tbsp tianmianjiang, 1 Tbsp soy sauce, 1/2 Tbsp chicken bouillon, 1/2 Tbsp sugar, and 1 cup water.
Bring to a gentle boil, then carefully add the tofu, cut into 1-inch cubes.
Gently stir to avoid breaking the tofu. Simmer for about 3–4 minutes to let flavors meld. - Thicken the Sauce
Lower heat to medium-low.
Slowly drizzle in cornstarch slurry, stirring as you go.
Turn the heat back up to medium and let the sauce bubble. You’ll see it thicken within about 1 minute. If it’s too thin, add a bit more slurry. If too thick, add a splash of water. - Finish with Sesame Oil
Once the sauce has reached your preferred consistency, stir in 1/2 tablespoon sesame oil.
This adds a glossy sheen and fragrant aroma. - Serve
Spoon over a bowl of steamed rice or serve in a separate dish alongside rice.
Garnish with chopped green onions if desired.
Notes
- Tips & Points
Doubanjiang: Traditional Chinese chili bean paste can be spicy. Use 1 teaspoon for mild and 2+ teaspoons for medium-hot.
Tianmianjiang vs. Hoisin: Tianmianjiang is more savory and less sweet. Hoisin sauce can stand in, but the flavor will be slightly sweeter.
Tofu Firmness: Firm tofu stays intact better; medium-firm yields a softer bite but is prone to breaking.
Cornstarch Slurry: Add slowly, as it thickens quickly. You can always add more if needed.
Variation: For extra spice, top with chili oil or sprinkle ground Sichuan peppercorn at the end.