My ‘Mabo Dofu Japanese Style’ is quite different from the authentic Chinese ‘Mapo Tofu’, but it is what my mother used to cook. It is not very spicy and that was important for my family because we could hardly enjoy very spicy food. Today I cooked almost same Pork Mince mixture, but, instead of adding Tofu to it, I poured the mixture over cold Silken Tofu. A quicker & easier way to enjoy the same ingredients.
250g Pork Mince
1 teaspoon Sesame Oil
2 Spring Onions *finely chopped
2 x 300g Silken Tofu *OR other soft type Tofu
1 small clove Garlic *grated
1 small piece Ginger *grated
1/2 tablespoon Dark Colour Miso *e.g. ‘Red’ Miso
1/2 tablespoon Soy Sauce
1/2 tablespoon Sake (Rice Wine)
1 teaspoon Sugar
1 teaspoon Toban Djan (Chilli Bean Sauce)
1/2 cup Chicken Stock *OR 1/2 cup Water & 1/2 teaspoon Asian Chicken Bouillon Powder
1/2 tablespoon Potato Starch OR Corn Starch
- Combine all the Sauce ingredients in a small bowl.
- Heat Sesame Oil in a small frying pan over medium high heat and cook Pork Mince. When colour has changed, add Spring Onion, and stir for a few minutes.
- Sir the Sauce well and add to the pan. Stir until completely thickened.
- Remove excess water from Tofu, place in serving bowl OR plate, cover with the Pork Mince mixture, and serve.
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