Mabo Tofu

Mabo tofu is the Japanese take on the Szechuan classic Mapo Tofu.

It’s bold yet simple — layered, savory, and perfect over warm rice.

INGREDIENTS

1 block Medium tofu

100g ground pork

1 tsp garlic (chopped)

1 tsp starch + 1 tbsp water (to mix)

1 tsp sesame oil

3 scallions, sliced

Mixture A

150 ml water

1 tsp chicken stock concentrate

2 tsp tobanjiang

1 tbsp tianmianjiang

2 tsp Soy Sauce

1 Tsp Oyster Sauce

1 tsp Sake

PREPARATION

1. Press the tofu.

   Wrap in paper towel or a clean kitchen towel. Place a heavy object on top and press for 30–60 minutes.

2. Prepare the sauce.

   In a bowl, mix all the Sauce (Mixture A) ingredients. Set aside.

3. Cut the tofu.

   Slice into large bite-sized cubes, about 2 cm.

4. Blanch the tofu.

   Bring a pot of water to a rolling boil and add 1 tsp salt.

   Gently add tofu and cook for 2 minutes.

   Transfer to an ice bath to stop cooking. Drain carefully.

5. Cook the pork.

   Heat 2 tsps of oil in a large pan over medium heat.

   Add ground pork and cook until browned and slightly crispy.

6. Build the flavor.

   Add garlic and cook until fragrant.

   Pour in the prepared sauce and bring to a gentle boil.

   Let it simmer for about 5–7 minutes.

7. Thicken.

   Stir the starch mixture, then slowly add to the pan while stirring.

   The sauce will thicken.

8. Add tofu.

   Gently fold the tofu into the sauce and let it simmer for 2–3 minutes to absorbs flavors.

9. Finish.

   Drizzle sesame oil and top with sliced scallions.

10. Serve. With steamed rice or with side of rice.

Notes

• You can substitute pork with mushrooms for a vegetarian version.

• Do not skip boiling the tofu — it improves texture.

• Adjust spice by increasing tobanjiang.