‘Mabo Dofu’ has been adapted to Japanese tastes and it is quite popular. As you know it is originally a Chinese dish but this one could be very different from the authentic ‘Mapo Doufu’. It’s my family’s Japanese style recipe. Many people buy ready-made sauce, but you can cook this dish quite easily.


4 Servings


Tofu 500g *Momen Tofu is preferred
Pork Mince 250 to 300g
Garlic 1 clove *finely chopped
Ginger 1 small piece *finely chopped
Thick Spring Onions 4 *finely chopped
Oil 1 tablespoon

Sauce Ingredients

Dark Colour Miso 1 tablespoon
Soy Sauce 1 tablespoon
Sugar 1 tablespoon
Toban Djan (Chili Bean Sauce) 2 to 3 teaspoons
Sake 2 tablespoons
Chicken Stock 1 cup (or Water 1 cup & Asian Chicken Bouillon Powder 1 teaspoon)
Sesame Oil 1 tablespoon
Potato Starch 1 tablespoon

  1. Prepare vegetables. Basically you need to finely chop up everything. Save green part of Spring Onion for the topping when you serve. Cut Tofu into bite-size cubes.
  2. Place all the sauce ingredients in a mixing bowl and mix well. This has to be done before you start cooking. Cooking process doesn’t take long at all.
  3. Heat Oil in a large frying pan or a wok, cook Pork Mince and vegetables breaking up the mince.
  4. Before you add the sauce mixture into the pan, mix it well again. Then pour in the sauce mixture and bring it to boil and let it thicken.
  5. Add Tofu and gently mix and combine.
  6. Sprinkle the chopped green part of Spring Onion on top and serve.