Growing up, one of my favorite comfort foods was mabo dofu, the Japanese version of the famous Chinese dish mapo tofu.
This hearty, flavorful dish was a staple in my household. Its slightly milder flavors were perfect for family meals, and I always looked forward to the nights when my mom would prepare it. The silky tofu, combined with minced meat and a flavorful sauce is a comforting and satisfying combination.
As I grew older, I began to explore the culinary world beyond my childhood favorites. It was during this exploration that I discovered the Chinese mapo tofu.
Originating from Sichuan province, mapo tofu is known for its bold, spicy flavors, and the distinctive numbing sensation from Szechuan peppercorns.
What are Szechuan Peppercorns?
What sets mapo tofu apart for me is the Szechuan peppercorns. These tiny, reddish-brown peppercorns from the Szechuan province impart a unique numbing and tingling sensation that is unlike any other spice.
High-quality Szechuan peppercorns can be difficult to find, even from Asian markets. I like buying mine from 50 Hertz. They’re the most authentic I have found outside of China. They also have oils, peanuts, chocolate, popcorn, and more, that all impart the numbing sensation! The easiest way to cook with the numbing spice is to use their peppercorn oil as a finishing oil that you drizzle on food. I couldn’t recommend them more.
What Type of Rice to Use
Choosing the right type of rice can be confusing, especially with so many varieties available. From long-grain basmati to aromatic jasmine rice, each type has its own texture and flavor. In Japanese cooking, however, Japanese short-grain or medium-grain rice is almost always the go-to choice.
Short-grain rice, often labeled as sushi rice, is particularly prized for its soft and chewy texture, which pairs beautifully with traditional Japanese dishes. Medium-grain rice is a great alternative if short-grain isn’t available (I actually almost always use medium-grain myself because it’s generally cheaper where I live!). Both are ideal for recipes like this one, where the rice’s stickiness helps meld the flavors into every bite.
Recommended Rice Cookers
Do I need to have a fancy rice cooker to make this meal? NO! Just like anything, generally, the higher the quality, the better. But you can make my rice cooker meals in a cheap rice cooker, too!
Click the rice cooker photos to see my favorite rice cookers. I included a budget-friendly rice cooker I love! I use the Tiger 5.5-cup model shown. About 1/2 cup of Japanese short- or medium-grain rice makes 1 serving.
Key Features to Look For in a Rice Cooker:
- Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
- Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
- Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
- Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
5.5 cups or 10 cups
2 cups
Mapo Tofu
- Total Time: 25 minutes
Description
Mapo tofu is a spicy Szechuan dish featuring tofu in a rich, flavorful sauce made with chili paste, fermented bean paste, and a distinctive numbing effect from Szechuan peppercorns.
Ingredients
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/2 lb ground pork (substitute for any ground meat)
- 16 oz. silken tofu
- 2–4 servings rice (I recommend Japanese short-grain or medium grain rice for the most authentic Japanese experience!)
- Chopped green onions and roasted sesame seeds for garnishing (optional)
Sauce Ingredients:
- 2 tablespoons doubanjiang (chili bean paste)
- 1/2 tablespoon Szechuan peppercorns
- 1 tablespoon oyster sauce
- 3/4 cup chicken, beef, or bone broth
- 1 tablespoon soy sauce
- 2 tablespoon mirin
- 1 teaspoon toasted sesame oil
- 1/2 tablespoon sugar
- 1 teaspoon cornstarch (optional; to thicken the sauce)
Instructions
- In a large pan over medium-high heat, cook the garlic and ginger with some cooking oil for 1 minute. Add the ground pork and cook until browned.
- To a small bowl, combine all the sauce ingredients. Add to the pan and ensure the meat is fully coated.
- Dice the tofu into large cubes and add to sauce. Mix in with sauce, being careful not to over-mix in order to avoid breaking up the tofu too much.
- Serve over rice and garnish with green onions and roasted sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
One of my favorite Asian dishes! So much flavor and the best way to eat tofu
Me too! It’s the best comfort food!
This had a great balance of numbing heat and richness!