Mapo Doufu Recipe

Name: Mapo Doufu
Yield: 4 servings
Cuisine: American
Ingredients: 1 block Firm tofu; 200 grams Ground pork; 1 piece Ginger; 1 clove Garlic; 1/2 stalk Leek; 1/2 to 1 teaspoon Doubanjiang; 200 ml Chinese soup stock; 2 tsp Tianmianjiang; 1 tbsp Soy sauce; 2 tsp Sake; 2 tsp Sugar; 1 pinch Umami seasoning; 2 tsp Katakuriko; 3 tsp Water; 1 tsp Sesame oil

Servings: persons

1 block Firm tofu
200 grams Ground pork
1 piece Ginger
1 clove Garlic
1/2 stalk Leek
1/2 to 1 teaspoon Doubanjiang
200 ml Chinese soup stock
2 tsp Tianmianjiang
1 tbsp Soy sauce
2 tsp Sake
2 tsp Sugar
1 pinch Umami seasoning
2 tsp Katakuriko
3 tsp Water
1 tsp Sesame oil

1
Stir fry the grated ginger and garlic and the finely chopped leek in vegetable oil.
2
When it starts to smell fragrant, add the doubanjiang and stir fry some more.
3
Add the ground meat and stir fry some more, and when the meat is cooked add the soup ingredients.
4
When the soup has come to a boil, add the tofu and simmer for 3-4 minutes.
5
Turn off the heat and stir in the katakuriko slurry.
6
Turn the heat back on and stir until the sauce has thickened.
7
Finish with a drizzle of sesame oil, and it's done.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 block Firm tofu, 200 grams Ground pork, 1 piece Ginger, 1 clove Garlic, and more.

Yes, Mapo Doufu falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mapo Doufu

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