One of my son’s favorite dishes in our Easy College Meal Series is Japanese-style Mapo Tofu. When served over hot steamed rice, the mapo tofu makes for a hearty, one-bowl dish. This is another foolproof, comforting recipe that you can cook in just 10 minutes! If you enjoy Japanese-style Chinese recipes like this, try my Gyoza, Chashu, and Japanese Fried Rice! In this recipe, we cook the silky-soft tofu in a rich, mildly spicy, and savory sauce and add a small amount of ground pork to enhance the flavor. It’s so delicious that you’ll be proud you made it yourself, without giving in to takeout.
Why I Love This Recipe
Japanese-style Mapo Tofu is an adaptation of the original Sichuan mapo tofu known for its bright, fiery, and intensely spicy red sauce. The Japanese version is milder yet still rich in umami flavor. It’s suitable for everyone, especially those who prefer a less spicy dish as it’s easy to adjust the spice level to taste.
Quick and easy! The ingredients and cooking process are more streamlined than my standard recipe. Since we’re using an electric pot, cleanup is relatively easy, too. Hearty and healthy! It’s delicious, healthy, and packed with protein! Easily customizable. The recipe is vegetarian/vegan-adaptable and I’ll show you below for how to adapt it to suit your needs.
Ingredients for 10-Minute Mapo Tofu
Soft/silken tofu Ground pork Ginger Garlic Green onions/scallions Sauce: Doubanjiang (spicy or non-spicy broad bean paste) – This fermented seasoning adds an authentic and deeply savory character. Without it, the dish won’t taste the same. Oyster sauce Soy sauce Miso – unique to Japanese-style mapo tofu Mirin – unique to Japanese-style mapo tofu Toasted sesame oil Potato starch or cornstarch
Find the printable recipe with measurements below.
Substitutions
How to Make This Easy Mapo Tofu
Preparation
Step 1 – Prep the ingredients before you start cooking. This dish cooks quickly! I strongly recommend that you measure and mix the sauce ingredients and cut the aromatics and tofu ahead of time.
Cooking
Step 1 – Cook the aromatics and meat together. Sauté the garlic and ginger until fragrant, then cook the pork until it’s no longer pink. Step 2 – Add the sauce and simmer. Cook and stir until the sauce bubbles and thickens. Step 3 – Add the tofu and green onions. Coat the tofu with the sauce until the flavors infuse. Then, add the green onions. Step 4 – Serve. Spoon the dish over steamed rice in a bowl to enjoy it donburi-style.
Variations and Customizations
Change up the meat. Ground pork is standard in Japan, but you can substitute it with ground turkey, chicken, or beef. Make it vegetarian/vegan. Instead of meat, use finely diced fresh or dried (rehydrated) shiitake mushrooms. Use vegetarian stir-fry sauce in place of oyster sauce. Adjust the heat level. Add more or less doubanjiang, use the non-spicy version, or turn up the heat with fiery Sichuan doubanjiang!
What to Serve with Mapo Tofu
As a rice bowl – If you serve it donburi-style (mapo tofu over rice), I suggest adding Homemade Miso Soup and a simple veggie side like Japanese Cucumber Salad to make it a complete meal. As the main dish of an ichiju sansai meal – For a Japanese-style “One Soup Three Dishes” meal, serve the rice and mapo tofu in separate dishes, then add a miso soup, two side dishes, and a small dish of Japanese pickles.
Storage and Reheating Tips
To store: Once the mapo tofu is cooled to room temperature, store the leftovers in a glass airtight container in the refrigerator for up to 3 days. To freeze: I do not recommend freezing this dish as tofu changes its texture once frozen. To reheat: Gently warm up in a saucepan over medium-low heat until thoroughly heated.
More 10-Minute Easy Recipes
To learn how to cook simple, fast, and affordable meals using a versatile electric pot, check out some of our 10-Minute College Meal Series below:
10-Minute Korean Ramen 10-Minute Yaki Udon
