Mapo tofu is one of the most popular Chinese food in Japan, and I cook it at home. This is the recipe that isn't too spicy, and you can cook it quickly.
![mapo-tofu-step-1](https://ayana-gohan.com/wp-content/uploads/mapo-tofu-step-1-510x286.jpg)
Cut the tofu into 3 cm cubes. Finely chop the Japanese leek, ginger and garlic. Put the rice flour and 2 teaspoons of water, and mix them well.
![mapo-tofu-step-3](https://ayana-gohan.com/wp-content/uploads/mapo-tofu-step-3-510x286.jpg)
Pour the oil in a pan, and stir-fry ginger and garlic until the scent comes out over low heat.
![](https://ayana-gohan.com/wp-content/uploads/mapo-tofu-step-4-510x286.jpg)
Add the ground meat, and stir-fry until it gets a little brown over medium heat.
![mapo-tofu-step-5](https://ayana-gohan.com/wp-content/uploads/mapo-tofu-step-5-510x286.jpg)
Once turn the heat off, add tianmianjiang and doubanjiang. Stir-fry them over medium heat until well combined.
![mapo-tofu-step-2](https://ayana-gohan.com/wp-content/uploads/mapo-tofu-step-2-510x286.jpg)
Boil the tofu to remove the excess of water. Boiling make it easier to taste. When It brings to a boil again, drain it.
![](https://ayana-gohan.com/wp-content/uploads/mapo-tofu-step-6-510x286.jpg)
Add the chicken stock, and bring it to a boil.
![mapo-tofu-step-7](https://ayana-gohan.com/wp-content/uploads/mapo-tofu-step-7-510x286.jpg)
Add the tofu, and bring it to a boil again.
![mapo-tofu-step-8](https://ayana-gohan.com/wp-content/uploads/mapo-tofu-step-8-510x286.jpg)
Put soy sauce, sake, salt and black pepper, and Japanese leek.
![](https://ayana-gohan.com/wp-content/uploads/mapo-tofu-step-9-510x286.jpg)
Turn the heat to low, and add the mixture of rice flour and water 2 to 3 separate times. Mix gently each time.
![](https://ayana-gohan.com/wp-content/uploads/mapo-tofu-step-10-510x286.jpg)
When the soup gets thicker, simmer it on medium heat for 3 minutes. Add the sesame oil. Dish up it, and sprinkle the Sichuan pepper to taste.
Ingredients
Directions
![mapo-tofu-step-1](https://ayana-gohan.com/wp-content/uploads/mapo-tofu-step-1-510x286.jpg)
Cut the tofu into 3 cm cubes. Finely chop the Japanese leek, ginger and garlic. Put the rice flour and 2 teaspoons of water, and mix them well.
![mapo-tofu-step-3](https://ayana-gohan.com/wp-content/uploads/mapo-tofu-step-3-510x286.jpg)
Pour the oil in a pan, and stir-fry ginger and garlic until the scent comes out over low heat.
![](https://ayana-gohan.com/wp-content/uploads/mapo-tofu-step-4-510x286.jpg)
Add the ground meat, and stir-fry until it gets a little brown over medium heat.
![mapo-tofu-step-5](https://ayana-gohan.com/wp-content/uploads/mapo-tofu-step-5-510x286.jpg)
Once turn the heat off, add tianmianjiang and doubanjiang. Stir-fry them over medium heat until well combined.
![mapo-tofu-step-2](https://ayana-gohan.com/wp-content/uploads/mapo-tofu-step-2-510x286.jpg)
Boil the tofu to remove the excess of water. Boiling make it easier to taste. When It brings to a boil again, drain it.
![](https://ayana-gohan.com/wp-content/uploads/mapo-tofu-step-6-510x286.jpg)
Add the chicken stock, and bring it to a boil.
![mapo-tofu-step-7](https://ayana-gohan.com/wp-content/uploads/mapo-tofu-step-7-510x286.jpg)
Add the tofu, and bring it to a boil again.
![mapo-tofu-step-8](https://ayana-gohan.com/wp-content/uploads/mapo-tofu-step-8-510x286.jpg)
Put soy sauce, sake, salt and black pepper, and Japanese leek.
![](https://ayana-gohan.com/wp-content/uploads/mapo-tofu-step-9-510x286.jpg)
Turn the heat to low, and add the mixture of rice flour and water 2 to 3 separate times. Mix gently each time.
![](https://ayana-gohan.com/wp-content/uploads/mapo-tofu-step-10-510x286.jpg)
When the soup gets thicker, simmer it on medium heat for 3 minutes. Add the sesame oil. Dish up it, and sprinkle the Sichuan pepper to taste.
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