Mushroom Mapo Tofu

Mushroom Mapo Tofu

Mapo tofu, usually a thick, Chinese dish made with pork and tofu, here focuses on various Asian mushrooms.

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

100 g (3.5 oz.)

50 g (1.75 oz.)

1/2 block

1 & 1/2 Tbsp

1-2 stalks

(A)Simmering base

1 Tbsp

1/2 - 1 tsp


  1. Remove bottom of stem from shiitake, then slice cap and stem.
  2. Remove bottom of shimeji stem and separate.
  3. Remove bottom of enoki stem and cut halfway up stem and coarsely separate.
  4. Place tofu on a cutting board and leave to drain for a bit, then cut into about 10 pieces.
  5. Heat sesame oil in a fry pan, then add mushrooms and cook well. Add (A) and quickly simmer.
  6. Add tofu and simmer for a moment over low heat.
  7. When all ingredients are well-cooked, serve on a plate with green onions chopped into small pieces.

Cooking Basics

Shiitake mushrooms - removing the stem

The stem can be easily removed by folding it over and pulling it off at the base, where it is attached to the cap. You can also cut it off from under the cap with a knife.

Shimeji mushrooms - cutting off the hard base

Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.

Enoki mushrooms - removing the hard base

Taking out from the package before removing the hard base will result in the hard base falling apart all over the place. Cutting off the hard base while its still in the package is less messy and recommended. After doing so, take the part for use out of the remaining package. Some packages available on the market have a cutting line conveniently indicated on the package.


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