Mapo Dofu Recipe
A comforting dish of Chinese origin that has been widely adopted in Japan, Mapo Dofu combines the mellowness of tofu with the richness of a spicy sauce made from ground meat, fermented chili paste and herbs. Tasty, slightly spicy and very fragrant, this dish is served hot, often over a bowl of rice. Its melt-in-the-mouth texture and balanced seasoning make it a simple yet full-of-character recipe, ideal for warming up winter evenings or exploring the classics of Sino-Japanese cuisine.
- Author
- Prep Time
- 10 minutes
- Cooking Time
- 15 minutes
- Servings
- 3 persons
Ingredients
- 300 g firm or silken tofu
- 150 g minced meat (pork or beef)
- 1 clove garlic, finely chopped
- 1 small piece of ginger (about 1 cm), chopped
- 1 green onion, thinly sliced (white and green parts separated)
- 1 tablespoon vegetable oil (rapeseed or sunflower)
- 1 tablespoon doubanjiang
- 1 tablespoon soy sauce
- 1 tsp. sugar
- 150 ml stock (poultry or vegetable)
- 1 teaspoon cornstarch diluted in 1 tablespoon cold water
- Sesame oil
- Chilli powder or ground Sichuan pepper (optional)
- White rice to accompany
Directions
- Cut the tofu into equal-sized cubes. For best cooking results, you can gently preheat the tofu in simmering salted water for 2-3 minutes. Drain gently.
- Heat the oil in a frying pan or wok over medium heat. Add the garlic, ginger and white part of the green onion. Sauté for 30 seconds to 1 minute, until fragrant.
- Add the minced meat. Cook, crumbling well, until golden brown.
- Stir in the doubanjiang. Mix well to coat the meat. Then add the soy sauce and sugar. Fry for a further 1-2 minutes to intensify the flavours.
- Pour the stock into the pan, then add the tofu cubes. Stir very gently so as not to break them. Simmer for 5 to 6 minutes over medium-low heat.
- Add the cornstarch diluted in the water in a thin stream, stirring gently. The sauce will thicken. Taste and adjust the seasoning: a little more chilli, soy sauce or sugar to taste.
- Drizzle with sesame oil and sprinkle with Sichuan pepper or chilli pepper if desired. Add the green part of the onion for decoration.
