A one skillet spicy and flavorful Japanese-style Mabo Dofu. It makes for an easy prep dish with a sauce mixture that can be made in advance.
Substitutions
Ground Pork – Ground turkey or chicken could also be used.
Doubanjiang (Chili Bean Paste) – There really is no great substitute for doubanjiang. It is a combination of fermented broad beans, soybeans, and hot chilies and give this dish big flavor and depth. You can find doubanjiang online. You could use Korean chili paste (gochujang) if that is more readily available, however it will give the dish a different flavor altogether.
Soft/silken Tofu – There are many varieties of tofu, but I recommend using soft tofu for the best texture that makes mabo dofu.
Tips
If time allows, drain the tofu ahead of time. This will prevent extra water from going into the Japanese-style Mabo Dofu.
Japanese-style Mabo Dofu
Ingredients
- 2 14 ounce soft/silken tofu
- 1 tablespoon neutral-flavored oil (vegetable, canola)
- 2 cloves garlic minced
- 1 inch ginger minced
- 1 pound ground pork
- 4 green onions sliced
Sauce
- 3 tablespoons doubanjiang (chili bean sauce)
- 3 tablespoons mirin
- 1 tablespoon red miso
- 2 tablespoons sake
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons cornstarch
- 2 tablespoons water
Instructions
- Combine all of the ingredients for the sauce in a medium bowl and mix well together.
- Drain the tofu and cut into 1-inch cubes.
- In a large frying pan, heat the oil on medium heat and sauté the minced garlic and ginger. Take extra care to not burn them. Once they are fragrant, add the ground pork and break up with a wooden spoon or spatula.
- When the meat is browned, add the sauce mixture and stir thoroughly. Let the sauce come to a simmer.
- Once the sauce is simmering, add the tofu and gently fold in to coat it with the sauce. Stir frequently, without breaking or mashing the tofu, until it is heated. Add the chopped green onions and stir before taking the pan off of the heat. Serve immediately.
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