Mapo Tofu (麻婆豆腐) is easily one of our family’s favorite meals! It is so simple to make yet soul-satisfying. I love preparing this dish on a hectic weeknight when I only have 30 minutes to spare for cooking dinner for the family. We often eat mapo tofu donburi-style, with the tofu-and-sauce mixture over fluffy steamed rice. Yes, who doesn’t like a one-bowl meal for easy cleanup? I think you and your family are going to enjoy it.
What is Mapo Tofu?
Mapo tofu is a popular Chinese dish from Sichuan province known for its fiery bright red sauce. The classic recipe is made with simmered silken tofu flavored with ground pork or beef, fermented bean paste (douban and douchi), chili oil, and Sichuan peppercorns. The dish is spicy, aromatic, deeply flavorful, and has a unique numbing character imparted from the Sichuan peppercorns. While the Sichuan-style mapo tofu is known for its boldness and intensity, the Japanese version has a milder character as it has been adapted to the Japanese palate. Nevertheless, Japanese mapo tofu is still packed with lots of umami— thanks to the layering of flavors. Also, the spice level is tamed. If you’re looking for a not-spicy mapo tofu, this recipe is for you! I’d say Japanese mapo tofu is ideal for anyone who is spice adverse, and even your kids will devour it.
Introduction of Mapo Tofu to Japan
In Japan, mapo tofu is called mabo dofu, and it’s written either as 麻婆豆腐 or マーボー豆腐 in Japanese. How did the dish arrive in Japan, you might wonder? It was introduced to the country in the 1970s by Chen Kenmin, a famous Chinese chef in Japan. I mentioned Chef Chen in my previous post here. He was the culinary hero that brought many popular Chinese dishes to the Chinese restaurants in Japan. Thanks to Chef Chen, you’ll find a number of famous Chinese dishes such as mapo tofu, ebi chili (chili prawns エビチリ), and beef and bell pepper stir-fry (chin-jao ro-su 青椒肉絲) that are now part of our repertoire. These dishes have been enjoyed in Japanese households for almost half a century! In grocery stores, you can find a whole array of convenient ready-to-eat sauces for these popular dishes. I remember seeing these packages in my mom’s kitchen pantry too.
Difference between Chinese and Japanese Mapo Tofu
There are many versions of mabo dofu within Japan, and each household cooks it differently. So, what ingredients do the Japanese use in the dish that are not included in the original Chinese mapo tofu? Typically, we would include miso, mirin or sugar, sesame oil, oyster sauce, and occasionally sake. Most distinctly, Japanese mabo dofu doesn’t include any chili or Sichuan peppercorn. Most distinctly, Japanese mabo dofu doesn’t include any chili or Sichuan peppercorn. The only “spicy” element comes from doubanjiang, spicy bean paste. However, if you can find a Taiwanese brand of doubanjiang, you can buy a non-spicy doubanjiang (豆瓣酱) or spicy doubanjiang (辣豆瓣酱) with red chili in it. More about it in the next section.
The Ingredients You’ll Need
Here’s what you’ll need for this recipe:
Ground pork – In Japan, we always use ground pork. However, you can use ground turkey, chicken, or beef. Soft/silken tofu Aromatics: Green onions, ginger, and garlic Condiments: Doubanjiang (spicy/non-spicy broad bean), miso, mirin, oyster sauce, soy sauce, sesame oil, and potato starch (cornstarch)
The Key Ingredient is Doubanjiang
This is truly a simple dish to make. The only caveat is you do need to have chili bean paste called doubanjiang (豆瓣酱). Doubanjiang is a combination of fermented broad beans as the main ingredient, soybeans, and often hot chilies. The salty, savory, umami-rich paste adds an incredible depth and character to mapo tofu that you should not substitute. Non-Spicy Doubanjiang: Did you know that there is NON-SPICY doubanjiang? Taiwan, Hong Kong, and Guandong in China have non-spicy doubanjiang. It has the same savory depth in the paste but without the heat. To distinguish the two versions, the Sichuan doubanjiang is called la-doubanjiang (辣豆瓣醬, “la” (辣) meaning ‘hot’ or ‘spicy’). When the kids were small, I used only non-spicy doubanjiang to make my mapo tofu. Taiwanese brands like Kangshan (岡山) (above) and Ming Teh (明德) offer the doubanjiang made from fermented broad beans and soybeans, as well as the spicy version with chili.
Ming Teh Doubanjiang (non-spicy) Kangshan Doubanjiang (non-spicy) – Walmart Kangshan Doubanjiang (non-spicy) – Weee!
Doubanjiang Substitute: If you really can’t find doubanjiang, you can use gochujang (Korean chili paste; spicy) or doenjang (Korean soybean paste; non-spicy). However, the ingredients are slightly different and have different flavor profiles.
The Best Tofu for Mapo Tofu Recipe
There are many different types of tofu available, but I recommend using soft tofu for the best texture. Soft tofu is smooth, soft, and creamy, which pairs beautifully with the savory sauce and ground meat. It works best for both Japanese-style mabo dofu and authentic Sichuan mapo tofu.
How to Make Mapo Tofu
Mapo tofu is a very easy dish, and my son can make it by himself. This was one of the first few recipes he learned to cook over the summer break one year. He loved this dish so much and wanted to be able to cook it on his own. Here’s the overview. Now you have one reliably satisfying dish for the family. I hope you enjoy my Japanese Mapo Tofu recipe!
5 Cooking Tips on Making Mapo Tofu
Measure and cut all the ingredients before cooking.
Combine all the seasoning ingredients in a small bowl.
Drain the tofu ahead of time for about 15 minutes. This prevents the tofu from releasing moisture into the sauce.
Be cautious not to burn the garlic and ginger when stir-frying. You don’t want to add a burnt bitter taste to the sauce.
Carefully stir the tofu: Tofu can easily break and become mushy. Shake the pan to coat the tofu with the sauce, minimizing spatula action.
The Wok I’m Using in This Recipe
I’m partnering with MTC Kitchen, my favorite Japanese kitchen store in NYC, to try out this carbon steel wok, and I love it! This nitrogen-hardened wok, a new series of iron cookware from Summit Japan, is infused with nitrogen, offering durability, rust resistance, and all the benefits of traditional carbon steel cookware. They are compatible with induction, gas, or electric stoves. Compared to standard carbon steel cookware, these are extremely durable and rust-proof due to the nitrogen treatment. I really like Summit’s carbon steel series because they’re much lighter than French carbon steel pans. Their excellent heat conductivity makes them perfect for frying, stir-frying, and grilling—essential for Asian cooking! If you’re looking to invest in a carbon steel wok, I highly recommend them as they will last for years with proper care.
Summit Nitrogen Hardened Iron Beijing Wok Pan (Embossed) 11.8″ Diameter (use JOC10 for 10% off!)
Q: Can I use this recipe to make vegan or vegetarian mapo tofu? Yes! Use finely diced shiitake mushrooms in place of the ground pork. Both fresh and dried mushrooms would work. Also, use vegetarian stir-fry sauce. Q: Can I use another kind of ground meat instead of pork? Sure, you can use ground chicken or turkey. Ground beef will have a stronger flavor, but it should be fine. Q: Can I adjust the spice level? You can cut down on doubanjiang (spicy bean paste) or use the Taiwanese non-spicy doubanjiang I mentioned earlier. If you like it slightly spicier, sprinkle la-yu (Japanese chili oil).
More Delicious Tofu Recipes
Pan-Fried Teriyaki Tofu Bowl Agedashi Tofu Japanese-style Tofu Pizza Japanese Chilled Tofu Vegetarian Udon with Tofu
Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram. Editor’s Note: The post was originally published on January 29, 2011. The video was added to the post on May 6, 2016. The post has been republished with more content and new images on February 4, 2024.
