The Japanese-style Mapo Tofu (Mabo Dofu) is incredibly flavorful but less spicy than the Sichuan-style. A delicious meal ready in 30 minutes that even children can enjoy!
Since it takes less than 30 minutes to prepare, I usually cook this dish when I’m too busy to cook a more elaborate meal. We often eat Mapo Tofu as a donburi-style, one-bowl meal for easy cleanup! This is a great hearty dish to please everyone in the family.
What is Mapo Tofu?
Mapo Tofu is a popular Chinese dish from Sichuan province. The classic recipe consists of silken tofu, ground pork or beef, fermented broad beans & soybeans (doubanjiang), fermented black beans (douchi), and Sichuan peppercorn to name a few main ingredients.
Tofu is cooked in a spicy and oily, chili- and bean-based sauce, which lends beautiful bright red color to the dish.
While the original Shichuan Mapo Tofu is pretty spicy, the Japanese version is usually mild so even children can enjoy it.
Introduction of Mapo Tofu to Japan
In Japan, Mapo Tofu is called Mabo Dofu, How did the dish arrive in Japan you might wonder? It was introduced to Japan in the 1970s by Chen Kenmin, a famous Chinese chef in Japan.
Thanks to Chef Chen, Mapo Tofu, Ebi Chili (Chili Prawns エビチリ), and Stir-Fried Pork and Bell Peppers (Chin-jao ro-su ) are just a few widely well-known Chinese dishes in Japan.
These dishes have been enjoyed in Japanese household for almost half a century! In Japanese grocery stores, you can find convenient ready-to-eat sauces for these popular dishes. I remember the packages were in my mom’s kitchen pantry too!
visite our website:
