Becca And Tory’s Dinners

Mapo Tofu (Mabo Dofu)

4 servings


25 minutes

total time


2½ Tbsp doubanjiang (spicy chili bean paste) (for less spicy, substitute 1½ Tbsp doubanjiang (non-spicy) and 1 Tbsp la doubanjiang (spicy); use gluten-free doubanjiang for GF) 1½ 1

2 Tbsp mirin

1 Tbsp miso

1 Tbsp oyster sauce

½ Tbsp soy sauce

1 tsp toasted sesame oil

1 tsp potato starch or cornstarch

4 Tbsp water

2 cloves garlic

1 Tbsp ginger (minced)

2 green onions/scallions

14 oz soft/silken tofu (kinugoshi dofu)

1 Tbsp neutral oil

½ lb ground pork (or your choice of meat and veggies)


Gather all the ingredients.

Combine all the ingredients for the seasonings (2½ Tbsp doubanjiang (spicy chili bean paste), 2 Tbsp mirin, 1 Tbsp miso, 1 Tbsp oyster sauce, ½ Tbsp soy sauce, 1 tsp toasted sesame oil, 1 tsp potato starch or cornstarch, and 4 Tbsp water) in a bowl and mix well together.

Finely mince 2 cloves garlic. Mince the ginger and measure 1 Tbsp ginger.

Cut 2 green onions/scallions into small pieces. Drain 14 oz soft/silken tofu (kinugoshi dofu) and cut into 1-inch (2.5 cm) cubes.

To Cook the Mapo Tofu

Heat a large frying pan on medium heat. When it‘s hot, add 1 Tbsp neutral oil. Add the garlic and ginger to the pan and sauté in the oil (make sure they don‘t burn). Once they are fragrant, add ½ lb ground pork and break it up with a spatula or wooden spoon.

When the meat is no longer pink, add the seasonings mixture and stir thoroughly. Bring the sauce to a boil.

Once the sauce is boiling, add the tofu and gently coat it with the sauce. Stir frequently, without mashing the tofu, until it is heated through. Add the green onions and stir to incorporate just before taking the pan off the heat.

To Serve

Serve immediately. Enjoy Mapo Tofu over steamed rice as a one-bowl meal.

To Store

You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.


Double recipe if using 1 lb of meat


Serving Size



263 kcal

Total Fat

17 g

Saturated Fat

5 g

Unsaturated Fat

9 g

Trans Fat



41 mg


845 mg

Total Carbohydrate

9 g

Dietary Fiber

1 g

Total Sugars

4 g


17 g

4 servings


25 minutes

total time
Start Cooking