‘Mabo Dōfu’ (Mapo Tofu) is one of the foods that I sometimes crave for. The other day, when I wanted to cook it, I didn’t have Tofu. I sometimes cook the same dish using Eggplant OR Harusame Noodles, but I didn’t have them either. Then an idea came to me. How about Potato?


4 Servings


500g Potatoes *peeled and cut into bite-size pieces
250 to 300g Pork Mince
1 clove Garlic *finely chopped
1 small piece Ginger *finely chopped OR grated
4 Spring Onions *finely chopped, save some for topping
1 tablespoon Oil

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

  1. Peel Potatoes, cut into bite-size pieces, cook in the salted Water until soft, then drain.
  2. Place all the Sauce ingredients in a mixing bowl and mix well. This has to be done before you start cooking Pork Mince.
  3. Heat Oil in a large frying pan or a wok, cook Pork Mince, Garlic, Ginger and Spring Onions, breaking up the mince.
  4. Before you add the sauce to the pan, mix it well again. Then pour in the sauce and bring it to the boil and let it thicken.
  5. Add the drained Potato and gently mix and combine. Sprinkle with the saved Spring Onion and serve.