Name: Recette Mapo Dofu
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: 300 g de tofu ferme ou soyeux; 150 g de viande hachée (porc ou bœuf); 1 gousse d’ail finement hachée; 1 petit morceau de gingembre (environ 1 cm), haché; 1 oignon vert, émincé (parties blanche et verte séparées); 1 c. à soupe d’huile végétale (colza ou tournesol); 1 c. à soupe de doubanjiang; 1 c. à soupe de sauce soja; 1 c. à café de sucre; 150 ml de bouillon (volaille ou légumes); 1 c. à café de fécule de maïs diluée dans 1 c. à soupe d’eau froide; Huile de sésame; Piment en poudre ou poivre de Sichuan moulu (facultatif); Riz blanc pour accompagner

Mapo Dofu Recipe

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Portion

3 persons

Preparation time

10 minutes

Cooking time

15 minutes

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.

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

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Instructions

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.

Recipe notes

For a vegetarian version, replace the meat with vegetarian minced meat or finely chopped mushrooms.
If you like very spicy dishes, add a little of the chili paste at the end of cooking or Japanese chili oil.

A dish born in Chengdu (China)
Mapo Dofu is a classic of Sichuan cuisine, a region renowned for its spicy, fragrant dishes. It first appeared towards the end of the 19th century in a small restaurant run by a woman nicknamed "Ma Po" (麻婆), which literally means "the old woman with the freckled face". She is said to have invented this recipe to provide workers with a tasty, inexpensive dish.

A popular dish in Japan
Mapo Dofu has been adopted and adapted in Japan, thanks in particular to Chen Kenmin, a famous Tokyo-based chef of Szechuan origin, who popularized the dish in the 1950s. His son, Chen Kenichi, made it even more famous on the TV show Iron Chef.

A symbol of Sino-Japanese comfort food
In Japan, it is often less spicy than in China, but just as tasty. It is a regular feature on household, bento and even school menus.

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