The Japanese Kitchen

Mabo tofu originates from Sichuan province in southwest China. A very popular, economical dish with tofu, spices and ground pork. The Japanese version is similar to the original but with slightly less heat, and this version is just that. I have made this recipe countless times for my family living in Midwest America with easy-to-find ingredients. Feel free to jazz it up with Hua jiao, Sichuan pepper, and more heat if you wish.  

Note: Silken tofu is very soft and sometimes hard to handle but gives the creamy and melt-in-your-mouth texture that I enjoy in this recipe.  If you can not find silken tofu or prefer a firmer texture, substitute regular or firm tofu instead.  

Print

Pin

Mabo-Tofu, Chinese Style Spicy Tofu and Pork

Mabo tofu originates from Sichuan province in southwest China: popular spicy tofu and pork dish.

Prep Time

15

minutes

Cook Time

20

minutes

Cost

$15.00

Ingredients

• 2

  packs

  silken tofu

• 3/4

  pound

  ground pork

• 2

  cups

  chicken stock or pork broth

  unsalted

• 2

  cloves

  garlic

  minced

• 1

  teaspoon

  ginger

  minced

• 1

  tablespoon

  white or yellow miso

• 1

  tablespoon

  toban djan

  chili bean sauce

• 1

  tablespoon

  soy sauce

• 1/2

  tablespoon

  salt

• 1/2

  teaspoon

  sugar

• 1

  tablespoon

  sesame oil

• 1/2

  cup

  green onions or garlic chives

  chopped

• 2

  springs

  white parts of green onion

  chopped

• 1

  tablespoon

  corn starch

  mixed with 2 tablespoons of water

Instructions

• Gather the ingredients

  

• Fill a medium pot with water halfway and bring to a boil.

• Cut tofu into cubes and add to the boiling water.  Boil tofu for 3-5 minutes. 

  

• While the tofu is boiling, add sesame oil, minced garlic, ginger, and white parts of green onions to a saute pan.  Cook on low heat until fragrant then add ground pork.  Turn the heat up to medium and cook ground pork until cooked through. 

• Add seasonings to the ground pork and cook until everything is incorporated and starts smelling really good. Add chicken stock and bring it to boil. Check for seasoning.

• Drain the tofu then add it to the ground pork mixture.  Turn the heat down and simmer for 5 minutes.  Add green onions. 

• Mix cornstarch and water.  With the heat on, drizzle corn starch and water into the tofu mixture.  Stir gently to make sure the corn starch does not clump up.

• Check for the seasoning one more time. Add salt and more toban djan if necessary. Serve hot with steamed rice.

  

Tried this recipe?

Mention @TanpopoStudio or tag #TheJapaneseKitchen