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Mapo Tofu

Prep Time:

15 Minutes

Cook Time:

8 Minutes


2 Servings



About the Recipe

Ma Po's Tofu is available in every Japanese high street and every supermarket stocks prepared Ma Po's tofu to eat at home. The name of the dish is a little confusing as everyone one seems to call it Mapo Tofu (sadly including all the internet search engines!but it is correctly Ma Po's tofu, old mother Po being the lady (bless her) who is said to have invented the dish.


2 cloves of garlic

2 tsp of grated ginger or ginger paste

3 spring onions

1 packet of firm tofu (approx. 340g)

1 tbsp vegetable oil

150g minced pork

170ml water

1 tbsp shaoxing cooking wine

1/2 tbsp soy sauce

1 tbsp chilli bean sauce (toban djan)

1 tbsp tomato ketchup

1 tbsp miso paste

a little sesame oil

2 tsp corn flour + 1 tbsp water


you can substitute either dry sherry or japanese cooking sake for the shaoxing wine


slice & mince the garlic 

grate the ginger

chop the spring onions and set aside

cut the tofu into about 1.5cm cubes

heat the vegetable oil in a frying pan. add the garlic and ginger and fry for 30 seconds

add the minced pork and fry for 2-3 mins

add the water, shaoxing cooking wine, chilli bean sauce, soy sauce, tomato ketchup, miso paste and stir everything together well

add the tofu in, taking care not to break it up.  cook for 2-3 mins, then add a dash of sesame oil

combine the cornflour with water and stir in until to the pan until the sauce begins to thicken

lastly add the spring onion, mix and your dish is ready - serve with bowls of Japanese rice

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