Cantonese-Style Mapo Tofu

Cantonese-Style Mapo Tofu

This tofu is seeped in umami and spice.

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

Ingredients(Servings: 2)

Ingredients(Servings: 2)

1 block (300 g / 10.6 oz.)

100 g (3.5 oz.)

1 clove

1 Tbsp


2 Tbsp

1 tsp

300 ml (10.1 fl. oz.)

(B)Potato Starch Solution

1 Tbsp


  1. Cut the tofu into 2 cm (0.8 in.) cubes. Mince 1/2 of the long onion and coarsely chop up the remainder. Mince the garlic.
  2. Heat the vegetable oil in a fry pan, add in and saute the garlic and long onion (minced). Once fragrant, add in the ground pork and cook through.
  3. Add (A) and the tofu to (2) and turn the heat to high. Once boiling, simmer over medium heat for about 5 minutes. Add in the potato starch solution to thicken the cooking liquids.
  4. Serve (3) into bowls and sprinkle on the long onion (coarsley chopped).

Cooking Basics

Japanese long onion - finely chopped

Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.

Garlic - mincing

Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.


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