Sarah's Take On Mabo Dofu, A Classic Tofu and Meat Dish

This is a guest post from Sarah of Get Cooking, who’s back to share another great frugal recipe with us.

gp-mabo-dofu-closeup.jpg

Aonori seaweed isn’t a common garnish for mabo dofu but some people in my house like it that way.

I know this might be looking a bit too decadent to any lover of authentic Mabo Dofu, but, well, no Japanese dish stays very authentic in my hands for too long. Mabo Dofu, an originally Chinese dish popular in Japan, is meat (beef in this case) and tofu simmered in a red miso-ginger-garlic-chili sauce. Over the years, it has become a staple in my household. Like everything else I make regularly, the recipe changes slightly each time depending on what ingredients and condiments we have around.

The more I make and eat mabo dofu, the more I love it. I used to use sauce packets that you can find in many Asian groceries, but then I realized how much more easy, cheap, and tasty it was to make the sauce myself. While the list of ingredients looks long, it’s a very simple dish to prepare. After you have it once, you may even start adding some of the main ingredients to your fridge and pantry staples. Before this dish entered my life, I had an aversion to tofu. Having tofu in a dish where it is not meant as a substitute for something else changed my perspective on the protein completely. This is my favorite use for tofu.

Even though I did not grow up eating Japanese food, this dish tastes like home to me. The suppleness of the tofu, the chewy meatiness of the beef, the silky, salty, tanginess of the sauce that permeates all the other elements, coupled with the firm stickiness of the rice, and the cool crisp of the pickles I tuck in along side make this an adventure for the taste buds.

gp-mabo-dofu.jpg

An overloaded bowl of mabo dofu with red pickled ginger, cucumber pickles, ume-shiso paste and aonori seaweed sprinkled on top of white rice.

This is one of my absolute favorite bentos to take because it tastes even better the next day. I make it for dinner and pack up the “leftovers” right after I make it by filling my lunch container with the desired amount of rice topped with a few scoops of mabo dofu. I garnish with pickles, allow it to cool, close the container and pop it in the fridge. By lunch time the next day, the sauce has wonderfully permeated the rice and the little rice bowl bento is ready to eat. While it is tasty at room temperature, I like to heat it up just a little if possible so that I can enjoy the aroma and loosen up the rice again.

Recipe: Sarah’s Mabo Dofu (麻婆豆腐 マーボーどうふ)

Makes 4 hearty servings.

  • 1 package of firm or extra firm tofu
  • 1/2 to 3/4 lb of ground beef
  • 1 medium onion, or about about 1/2 cup thickly chopped
  • 2 tbsp of your favorite type of miso
  • 3 cloves of garlic (minced)
  • 1 1/2 tbsp fresh ginger (grated, crushed or minced)
  • 1 tbsp dried red pepper flakes, chili or cayenne pepper to taste
  • 2 tbsp soy sauce
  • 2 tsp of sesame oil (reserve half for cooking the onions in)
  • 1 tsp of sugar
  • 1/2 cup of water
  • 3 cups (dry measurement) brown or white Japanese rice, cooked
  1. Begin by making the sauce. Mince the ginger and garlic finely (I use a tiny grater to mince them into a paste) into a bowl. Add the miso, soy sauce, sesame oil, sugar and red pepper flakes. Stir until smooth. Add water. The sauce should be just thick enough to coat the stirring utensil and drip off a little bit.
  2. Loosen the raw beef so that it does not cook in one mass.
  3. Heat up a roomy wok or pan. Add the sesame oil and the chopped onions. Don’t worry if there isn’t enough oil for the onions to cook, the beef and the sauce will add more later.
  4. Once the onions are translucent, add the beef and let it brown.
  5. When the beef is more brown than red, pour in the sauce. Stir to coat.
  6. Drain the tofu and cut into 3/4 inch (or 2 cm) cubes. You don’t have to drain every last drop of water out.
  7. When the sauce bubbles and begins to reduce, fold in the tofu, being careful not to break up the cubes too badly. Lower the heat and cover.
  8. This is when I generally start the rice cooking in the rice cooker (or or on the stove). When the rice is ready, turn off the heat on the simmering mabo dofu, uncover and stir.

I usually have this as a donburi (rice bowl) type of dish (food heaped over a bed of plain rice), but mabo dofu can be used in many other ways. A half cup of the beef-tofu-sauce mixture can be added to a bowl of ramen (or udon) and hot water for a dish I’ve seen referred to as “mabo men”. Other meats can be substituted, or left out entirely (though this may change the consistency if not adjusted for).

While I do occasionally experiment with new ways to enjoy mabo dofu, my favorite is eating it atop a bowl of nutty brown rice with bright red pickled ginger, yellow pickled daikon, and pickled cucumbers (not quite pictured above), savoring each bite with a little of everything. Let me tell you, I feel like the luckiest person in the world when I open up my lunch at work and remember what I get to eat that day.

About the author

Sarah, who blogs at Get Cooking, is a born and bred New Yorker who loves to cook and recreate dishes from all around the world. Indeed, that’s probably how she can afford to live in New York. Her mission is to demystify tasks of the kitchen, encourage trial and error with food, and to show that it is possible to cook lavish meals without spending a ton of money, being a trained chef, or having a perfect kitchen. Previously on Just Bento she shared her curried lentil risotto recipe with us.

For more bento recipes, ideas and tips, subscribe to Just Bento via your newsreader or by email (more about subscriptions).

And visit our sister site, Just Hungry for great Japanese home recipes and more.

20 comments

Comment viewing options

Select your preferred way to display the comments and click "Save settings" to activate your changes.

Re: Sarah's Take On Mabo Dofu, A Classic Tofu and Meat Dish

Looks good but, any hints on cooking times or temperatures?

Re: Sarah's Take On Mabo Dofu, A Classic Tofu and Meat Dish

Medium temperature, since it is stove top I couldn't give you an exact reading.

Cooking time at a medium flame or heat shouldn't be long. It can be done in as little as 15 minute on the stove (not counting any time it takes to make rice) but letting it simmer longer helps bring out the flavors. I'm a "cook it until it's done" kind of person. Once the meat has cooked, the sauce and tofu just need to simmer if you're pressed for time.

Re: Sarah's Take On Mabo Dofu, A Classic Tofu and Meat Dish

Thanks! I'm a 'will definitely under/over cook without someone holding my hand' sort of person. ;p

Re: Sarah's Take On Mabo Dofu, A Classic Tofu and Meat Dish

That's the beauty of this dish - it's hard to overcook (unless you leave the heat on really high). In fact, the few times I let the meat cook a little too long, I think the burnt bits actually enhanced the flavor! Try it out and let me know what you think (the recipe, not burning the meat).

Re: Sarah's Take On Mabo Dofu, A Classic Tofu and Meat Dish

Wow, if I'd just seen the photos I never would have guessed this was related to mapo doufu! I'm used to eating Sichuan preparations of this, which classically don't involve miso paste at all and, naturally, are a lot more (and differently) spicy. Japanese versions I've had were perfectly all right, but tasted kind of like a toothless version of the Sichuan original due to the lack of spice. (Begging your pardon there...There are tons of Japanese variants of Chinese dishes that I love either more or separately; mabo tofu just isn't one of them.) This looks radically different, so possibly it's more promising. :)

--
http://www.readableblog.com (for English learners)
http://www.talktotheclouds.com (for teachers)

Re: Sarah's Take On Mabo Dofu, A Classic Tofu and Meat Dish

So delicious. I love Mabo Tofu! Right now I'm still using the House brand sauce (it's very convenient for a singleton who focuses mainly on Korean cooking with occasional forays into Chinese and Japanese), but I'm mightily tempted to try your wonderful recipe.

Re: Sarah's Take On Mabo Dofu, A Classic Tofu and Meat Dish

i LOVE this dish, and i can't wait to try your adaptation. it looks delicious! thanks so very much for sharing it. dinner tonight!

Re: Sarah's Take On Mabo Dofu, A Classic Tofu and Meat Dish

Thanks for sharing the recipe! I have been trying to put tofu in my dishes whenever I can because they say that tofu is healthy.

Re: Sarah's Take On Mabo Dofu, A Classic Tofu and Meat Dish

It definitely looks worth a try! And I think it's something even my fussy husband would like as there's 'meat' in it, not just tofu. He's not real keen on Asian food in general other than Beef and Black Bean, which I also like.

I think I'm going to try this and spring it on him and see what he thinks.
Thanks for posting such an interesting dish!
Cherie

Re: Sarah's Take On Mabo Dofu, A Classic Tofu and Meat Dish

i think it's so interesting to mix meat and tofu, it wouldnt have ocurred to me as a westerner!

Naimah
CoolBlackChef.co.uk

Re: Sarah's Take On Mabo Dofu, A Classic Tofu and Meat Dish

Thank you for posting this. It looks delicious.
I plan to make it for tonight’s dinner.
Wish me luck!
ーオタク

Re: Sarah's Take On Mabo Dofu, A Classic Tofu and Meat Dish

It was really good. Tho' I think next time I'll use aburage instead of firm tofu. That might make the flavors "Pop" more than they did. I might also use dashi instead of water because of its flavor-enhancing capabilities.

Re: Sarah's Take On Mabo Dofu, A Classic Tofu and Meat Dish

Hi Otaku. You may want to avoid using Japanese input for the English portions of your comments, since for anyone with no Japanese capability on their PCs they are going to come out looking like rows of question marks.

Re: Sarah's Take On Mabo Dofu, A Classic Tofu and Meat Dish

Wow, this is fusion cuisine to the max! Just like American versions of Mexican or Asian. We are also used to the real thing (i.e. Chinese,) but let's give this a try!
To carry the meat and tofu as well as the fusion thing even further, we've discovered you can use the mapo doufu cooking techniques for any meat/tofu combo. Cook it with taco seasoning. Cook it with julienned ginger and shiitake mushrooms seasoned with a little shoyu. Try it with curry. The tofu cuts the meat to make it go further and also adds great texture and mouth feel. Better on the waistline than just eating a lot of meat too! And of course you can add whatever veggies your heart desires....

Re: Sarah's Take On Mabo Dofu, A Classic Tofu and Meat Dish

Those are all great ideas. We do a lot of that in our house as well. Mmmm.

Re: Sarah's Take On Mabo Dofu, A Classic Tofu and Meat Dish

I made this last night and it was delicious. Since we are vegetarian, I substituted the ground beef for veggie crumbles. It turned out flavorful and healthy.

Re: Sarah's Take On Mabo Dofu, A Classic Tofu and Meat Dish

Beastmomma: I'm glad I wasn't the only veggie to take the plunge and make this with veggie mince - I agree, it works really well!
I have also substituted the mince/ground beef for pulses in the past, for veggies who aren't keen on fake meat, although that takes the recipe even further from its roots! I used azuki beans (which I guess would be a bit odd to Japanese people, what with azuki being associated with sweets) but I expect any firm, small pulse would do - perhaps black beans.

Top recipe anyway, thanks for this Sarah! Off to make it again now. ^-^

EDIT: Thinking about it...Mapo Tofu generally contains black beans, doesn't it? Duh!

My minced meat tofu, Asian style!

I love Mapo tofu too and this is how I prepare it the Chinese way...it goes really well with a bowl of steamed rice!

http://easylunchboxrecipes.com/2009/01/13/lunchbox-recipe-13-minced-meat...

Re: Sarah's Take On Mabo Dofu, A Classic Tofu and Meat Dish

I overdid the cayenne, but it's delicious. I would love this on a cold rainy day, or (as spicy as I made it.) if I had a cold.

Post new comment

The content of this field is kept private and will not be shown publicly.