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Home-style mapo tofu (Mabo dofu)

Home-style mapo tofu (Mabo dofu)

Japanese family-style mapo tofu: tofu and minced pork in a gently spicy doubanjiang sauce, with stir-fried bok choy and rice.

25 min
total
4
people
624
calories per serving

Per serving

37 g
Protein
63 g
Carbs
24 g
Fat

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Ingredients

4
  • 600 g
    tofu
  • 200 g
    Ground pork
  • 12 g
    Chili bean paste (Doubanjiang)
  • 15 g
    Sweet bean sauce
  • 2 clove
    Garlic
  • 15 g
    Fresh ginger
  • 100 g
    Leek
  • 250 ml
    Water
  • 10 ml
    soy sauce
  • 10 g
    Potato starch
  • 5 ml
    Sesame oil
  • 10 ml
    Rapeseed oil
  • 400 g
    Bok choy
  • 1 g
    Salt
  • 260 g
    Japanese short-grain rice (Koshihikari)

Allergens

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Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/4

  1. Cube the tofu and poach for 2 minutes in lightly salted water. Mince the garlic, ginger and leek.

  2. Brown the minced pork well in the oil, add the garlic, ginger, doubanjiang and sweet bean sauce, then the water and soy sauce.

  3. Add the tofu, simmer for 3 minutes, thicken with the slaked potato starch and finish with the leek and sesame oil.

  4. Stir-fry the bok choy with a pinch of salt and serve with the mapo tofu and rice.

Chef's tips

  • •Poaching the tofu keeps it whole; adjust the heat with the amount of doubanjiang.

Storage

Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.

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