Uploaded March 2025 | Updated September 2026, 2 weeks ago
In this video, I'll show you how to make delicious Japanese-Style Mapo Tofu in just 25 minutes! This miso-infused Mabo Dofu is the perfect weeknight meal - flavorful, quick, and incredibly satisfying with its perfect balance of spicy and savory flavors.
🖨 PRINT FULL RECIPE: sudachirecipes.com/mabo-tofu
📖 GET MY FREE COOKBOOK: sudachi.kit.com/5c166f80ba
🔔 SUBSCRIBE HERE: tinyurl.com/b69ed7na
📌 RECIPE DETAILS:
⏰ Time: 25 mins
👥 Servings: 2
🥕 Ingredients:
- 100 g ground pork or beef/pork mix, other ground meat, minced soy meat
- 1 pinch salt and pepper
- ½ onion finely diced
- ½ tsp sake or dry sherry, dry white wine
- ½ tsp Japanese soy sauce (koikuchi shoyu)
- ½ tbsp yellow miso paste (awase) red/white mix, or red
- 1 tbsp toasted sesame oil
- ½ tbsp chili bean sauce (toban djan) adjust amount for spice preference
- 1 tsp grated garlic or garlic paste
- 300 g firm tofu
Broth
- 200 ml chicken bouillon or other types of bouillon of your choice
- 1 tbsp sake or dry sherry, dry white wine
- ½ tsp Japanese soy sauce (koikuchi shoyu)
- ½ tbsp oyster sauce mushroom sauce for vegetarian alternative
- ¼ tsp ground black pepper
- finely chopped green onions to garnish
- 2 tbsp cold water to make slurry
- 2 tsp cornstarch to make slurry, or potato starch
- 2 tsp chili oil (rayu) optional, adjust to taste
- chili threads optional garnish
📖 FULL RECIPE & INSTRUCTIONS WITH TIPS
Website: sudachirecipes.com/mabo-tofu
Latest Recipes: sudachirecipes.com/blog
iOS App: tinyurl.com/mtz9b85r
Android App: tinyurl.com/5n88bkku
❓ COMMON QUESTIONS
Q: What makes Japanese mapo tofu different from Sichuan mapo tofu?
A: Japanese-style mapo tofu (mabo dofu) is much milder than the original Sichuan version. The key differences are: much less spicy with reduced chili oil and chili bean paste; little to no Sichuan peppercorn (花椒), eliminating the numbing sensation characteristic of Sichuan cuisine. The addition of miso paste for richness and depth often uses more everyday ingredients accessible in Japanese kitchens and generally uses less oil than authentic Sichuan versions.
Q: Is this Mabo Dofu spicy?
A: The level of spiciness in this dish can vary based on personal tolerance. Personally, I experience it as mildly spicy, considering that I have a moderate tolerance for spicy foods — neither particularly high nor low. To tailor the spiciness to your preference, you can adjust the quantity of chili bean sauce used.
Q: Can I make this recipe ahead for busy weeknights?
A: Yes! For busy weeknights, you can prepare the meat sauce base (without tofu or thickener) up to 3 days ahead and refrigerate it. When ready to eat, simply reheat the sauce, add fresh tofu, simmer briefly, and finish with the slurry.
⏱ TIMESTAMPS
0:00 Intro
0:19 Preparing mince base
1:52 Adding aromatics
2:45 Adding broth & tofu
3:05 How to choose tofu & stock
3:38 Seasoning the broth
4:25 Final touches
5:45 Ingredients recap
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👨🍳 ABOUT SUDACHI
Sudachi (formally known as Sudachi Recipes) is a Japanese cooking media established in 2019 by Yuto Omura. He was born and raised in Japan and lived in the UK for several years. Sudachi is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.
📱 CONNECT WITH SUDACHI
➤Website: sudachirecipes.com
➤Free Cookbook: sudachi.kit.com/5c166f80ba
➤Instagram: instagram.com/sudachi.recipes
➤Pinterest: pinterest.com/sudachirecipes
Music: Ratatouille's Kitchen by Carmen María and Edu Espinal
#mapotofu #tofurecipes #japanesefood #japanesefood #japaneserecipe #asianfood
In this video, I'll show you how to make delicious Japanese-Style Mapo Tofu in just 25 minutes! This miso-infused Mabo Dofu is the perfect weeknight meal - flavorful, quick, and incredibly satisfying with its perfect balance of spicy and savory flavors.
🖨 PRINT FULL RECIPE: sudachirecipes.com/mabo-tofu
📖 GET MY FREE COOKBOOK: sudachi.kit.com/5c166f80ba
🔔 SUBSCRIBE HERE: tinyurl.com/b69ed7na
📌 RECIPE DETAILS:
⏰ Time: 25 mins
👥 Servings: 2
🥕 Ingredients:
- 100 g ground pork or beef/pork mix, other ground meat, minced soy meat
- 1 pinch salt and pepper
- ½ onion finely diced
- ½ tsp sake or dry sherry, dry white wine
- ½ tsp Japanese soy sauce (koikuchi shoyu)
- ½ tbsp yellow miso paste (awase) red/white mix, or red
- 1 tbsp toasted sesame oil
- ½ tbsp chili bean sauce (toban djan) adjust amount for spice preference
- 1 tsp grated garlic or garlic paste
- 300 g firm tofu
Broth
- 200 ml chicken bouillon or other types of bouillon of your choice
- 1 tbsp sake or dry sherry, dry white wine
- ½ tsp Japanese soy sauce (koikuchi shoyu)
- ½ tbsp oyster sauce mushroom sauce for vegetarian alternative
- ¼ tsp ground black pepper
- finely chopped green onions to garnish
- 2 tbsp cold water to make slurry
- 2 tsp cornstarch to make slurry, or potato starch
- 2 tsp chili oil (rayu) optional, adjust to taste
- chili threads optional garnish
📖 FULL RECIPE & INSTRUCTIONS WITH TIPS
Website: sudachirecipes.com/mabo-tofu
Latest Recipes: sudachirecipes.com/blog
iOS App: tinyurl.com/mtz9b85r
Android App: tinyurl.com/5n88bkku
❓ COMMON QUESTIONS
Q: What makes Japanese mapo tofu different from Sichuan mapo tofu?
A: Japanese-style mapo tofu (mabo dofu) is much milder than the original Sichuan version. The key differences are: much less spicy with reduced chili oil and chili bean paste; little to no Sichuan peppercorn (花椒), eliminating the numbing sensation characteristic of Sichuan cuisine. The addition of miso paste for richness and depth often uses more everyday ingredients accessible in Japanese kitchens and generally uses less oil than authentic Sichuan versions.
Q: Is this Mabo Dofu spicy?
A: The level of spiciness in this dish can vary based on personal tolerance. Personally, I experience it as mildly spicy, considering that I have a moderate tolerance for spicy foods — neither particularly high nor low. To tailor the spiciness to your preference, you can adjust the quantity of chili bean sauce used.
Q: Can I make this recipe ahead for busy weeknights?
A: Yes! For busy weeknights, you can prepare the meat sauce base (without tofu or thickener) up to 3 days ahead and refrigerate it. When ready to eat, simply reheat the sauce, add fresh tofu, simmer briefly, and finish with the slurry.
⏱ TIMESTAMPS
0:00 Intro
0:19 Preparing mince base
1:52 Adding aromatics
2:45 Adding broth & tofu
3:05 How to choose tofu & stock
3:38 Seasoning the broth
4:25 Final touches
5:45 Ingredients recap
🎞️ RELATED VIDEOS YOU MIGHT LIKE
youtu.be/xfROq84kkrA
youtu.be/EV2O3OiSD2c
youtu.be/Z0VwG2ghYN4
🍱 RECOMMENDED JAPANESE RECIPES
youtube.com/playlist?list=PL8lncWEfRxGcmFWe2bDA9wLYRlzt8o0tg
youtube.com/playlist?list=PL8lncWEfRxGcI0cEWQELxhd6si9tNtVaW
youtube.com/playlist?list=PL8lncWEfRxGfY8aneIprLEn8_UbTriF7y
youtube.com/playlist?list=PL8lncWEfRxGfT-K_Fv7ba25x7w6eAbgsD
--------------------------------------------------------------------------
👨🍳 ABOUT SUDACHI
Sudachi (formally known as Sudachi Recipes) is a Japanese cooking media established in 2019 by Yuto Omura. He was born and raised in Japan and lived in the UK for several years. Sudachi is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.
📱 CONNECT WITH SUDACHI
➤Website: sudachirecipes.com
➤Free Cookbook: sudachi.kit.com/5c166f80ba
➤Instagram: instagram.com/sudachi.recipes
➤Pinterest: pinterest.com/sudachirecipes
Music: Ratatouille's Kitchen by Carmen María and Edu Espinal
#mapotofu #tofurecipes #japanesefood #japanesefood #japaneserecipe #asianfood
