Mapo Tofu (Ma-bou doufu)

Mapo Tofu originated in China and it is very popular in Japan. Most Chinese restaurants in Japan serve this and also we also make it at home. When combined with steamed rice we call it “ma-bou don”. Add more doubanjiang if you like spicy food!

Yield: 2 servings
Time: 20 minutes


  • 1 package of tofu
  • 1/2 pound ground pork (200g)
  • 1/4 cup chopped green onion
  • 1 close of garlic (minced)
  • 1 tsp ginger (minced)
  • 2 tbsp miso paste
  • 1 tbsp soy sauce
  • 2 tbsp sake
  • 1 tbsp sugar
  • 1/2 tsp chicken soup powder
  • 1 tsp doubanjiang
  • 1/2 tsp sesame oil
  • 1 tbsp katakuriko
  1. Cover tofu with paper towel and microwave for 3 mins to remove some of the water
  2. Cut the tofu in 1" cubes
  3. Mix spices (miso, soy sauce, sake, sugar, chicken soup powder) with 2/3 cup water
  4. Mix katakuriko with 2 tbsp water. Mix well.
  5. Heat the oil in a frying pan, and cook doubanjiang, then add garlic and ginger
  6. Add pork and fry over high heat until cooked through
  7. Add mixed spices and when the mixture boils, add tofu and green onions, and cook for 2 mins over med. heat
  8. Add katakuriko/water mixture and stir
  9. Add sesame oil, mix, and serve alone in a bowl, or on top of rice for maboudon


  1. This looks and sounds great. I must try this one! Can I use corn starch in place of the katakuriko (if I can't find it). Hopefully I can get this and the doubanjiang at my local Asian Market.

  2. Yes, you can use corn starch instead of katakuriko, however, corn starch doesn't thicken as well as katakuriko, so use a little bit more.