Simple Japanese-style Mapo Tofu

Simple Japanese-style Mapo Tofu

Full flavor and just the right amount of hot spice

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

Ingredients(Servings: 2)

Ingredients(Servings: 2)

150 g (5-1/4 oz.)

1 block

1 clove

1 clove


1/2 Tbsp

200 ml (6-3/4 fl. oz.)


1 & 1/2 Tbsp

(B)starch water

1/2 Tbsp

1 Tbsp


  1. Mince half of the long onion, then thinly slice the remainder.
    Cut the tofu into 2 cm (3/4 in.) cubes.
  2. Place the sesame oil and ground meat into a frying pan, and cook over medium heat for 2 minutes.
  3. Add the garlic, ginger, minced long onion and chili peppers, and saute until fragrant. Add (A) and cook for 1 minute.
  4. Add the bonito soup stock and tofu (1), and cook further for 3 minutes.
  5. Remove from heat, then combine (B) and pour over the entire contents of the frying pan.
    Gently mix together, and cook over medium heat until brought to a boil.
  6. Serve topped with the thinly sliced long onions.

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.

Ginger - mincing

Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.


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