Mabo tofu originates from Sichuan province in southwest China. A very popular, economical dish with tofu, spices and ground pork. The Japanese version is similar to the original but with slightly less heat, and this version is just that. I have made this recipe countless times for my family living in Midwest America with easy-to-find ingredients. Feel free to jazz it up with Hua jiao, Sichuan pepper, and more heat if you wish.

Note: Silken tofu is very soft and sometimes hard to handle but gives the creamy and melt-in-your-mouth texture that I enjoy in this recipe. If you can not find silken tofu or prefer a firmer texture, substitute regular or firm tofu instead.

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Mabo-Tofu, Chinese Style Spicy Tofu and Pork

Mabo tofu originates from Sichuan province in southwest China: popular spicy tofu and pork dish.

Course Main Course

Cuisine asian, Chinese, Japanese

Keyword tofu, ground pork, chicken stock, miso, tobanjyan, soysauce, green onions, ginger, garlic, corn starch, miso

Prep Time 15

Cook Time 20

Cost $15.00

Ingredients

2 packs silken tofu
3/4 pound ground pork
2 cups chicken stock or pork broth unsalted
2 cloves garlic minced
1 teaspoon ginger minced
1 tablespoon white or yellow miso
1 tablespoon toban djan chili bean sauce
1 tablespoon soy sauce
1/2 tablespoon salt
1/2 teaspoon sugar
1 tablespoon sesame oil
1/2 cup green onions or garlic chives chopped
2 springs white parts of green onion chopped
1 tablespoon corn starch mixed with 2 tablespoons of water

Instructions

Gather the ingredients
Fill a medium pot with water halfway and bring to a boil.
Cut tofu into cubes and add to the boiling water. Boil tofu for 3-5 minutes.
While the tofu is boiling, add sesame oil, minced garlic, ginger, and white parts of green onions to a saute pan. Cook on low heat until fragrant then add ground pork. Turn the heat up to medium and cook ground pork until cooked through.
Add seasonings to the ground pork and cook until everything is incorporated and starts smelling really good. Add chicken stock and bring it to boil. Check for seasoning.
Drain the tofu then add it to the ground pork mixture. Turn the heat down and simmer for 5 minutes. Add green onions.
Mix cornstarch and water. With the heat on, drizzle corn starch and water into the tofu mixture. Stir gently to make sure the corn starch does not clump up.
Check for the seasoning one more time. Add salt and more toban djan if necessary. Serve hot with steamed rice.