Mapo Tofu (Low Sodium)

Mapo Tofu (Low Sodium)

Sesame oil completes this deep flavor for low sodium made delicious!

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

Ingredients(Servings: 2)

Ingredients(Servings: 2)

200 g (7.1 oz.)

15 g (0.5 oz.)

1/2 clove

1/2 knob

1/2 Tbsp

50 g (1.8 oz.)

1/2 tsp

1/2 tsp


1 tsp

1 tsp

100 ml (3.4 fl. oz)

(B)Starch solution

1 tsp


  1. Cut the tofu into 2 cm (0.8 in.) cubes, mince the negi, garlic and ginger.
  2. Place the oil in a fry pan and heat at medium, saute the garlic, ginger and negi. Once fragrant add in the minced meat, saute, then add in the doubanjiang and saute further.
  3. Pour in (A), bring to a quick boil, then add in the tofu and simmer over medium heat for 2 to 3 minutes.
  4. Add in (B) to thicken, bring to a quick boil, then use a circular motion to add in the sesame oil.
  5. Serve onto plates and sprinkle on minced negi if desired.

Cooking Basics

Tofu - draining

Wrap tofu in paper towel and set aside for 15 to 20 minutes. This method works best if the tofu is cut into the desired sized pieces beforehand to remove excess moisture.  
Or wrap tofu in paper towel, place on a tray or other suitable surface and place a weight of 500~1000 g (17.7~35.3 oz.) on top and set aside for about appropriate minutes to release as much moisture as possible.

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.


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