Growing up, one of my favorite comfort foods was Mabo Dofu, the Japanese version of the famous Chinese dish Mapo Tofu (yes, only a slight difference in spelling in order to fit the Japanese and Chinese language.).
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 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. For this dish, however, I recommend Japanese short-grain or medium-grain rice.
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
Key Ingredient: 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. Don’t think “numbing” like when you go to the dentist (because who likes that feeling?!) – the numbing sensation from Szechuan peppercorns is different and addicting!
High-quality Szechuan peppercorns can be difficult to find, even from Asian markets. I recommend purchasing yours from 50 Hertz – their company’s name derives from the fact that the “frequency of the tingling induced by Szechuan Pepper [is] around 50 Hertz.”
Mapo Tofu in a Rice Cooker
- Total Time: 20 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. Making it in a rice cooker simplifies the process.
Because the rice cooker is occupied with the mapo tofu, I recommend making this when you have leftover rice in your fridge or freezer. To reheat it (whether from frozen or the fridge), simply place an ice cube directly on top of the rice and keep it sealed (I like to keep it in a Tupperware or in plastic wrap). Microwave for 2 minutes.
I also recommend using microwaveable rice – I prefer this brand, as it tastes most like rice straight from the rice cooker.
Ingredients
- 1/2 lb ground pork or beef (substitute for any ground meat)
- 1 package 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:
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons doubanjiang (chili bean paste)
- 1/2 tablespoon Szechuan peppercorns or pepper oil (optional; add more or less depending on your preference)
- 3/4 cup chicken, beef, or bone broth
- 2 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/2 tablespoon sugar
- 1 teaspoon cornstarch (optional; to thicken the sauce)
Instructions
- To your rice cooker, add your ground meat. Turn on the rice cooker and cook until the meat is browned.
- While the meat is cooking, prepare your tofu by dicing it into large cubes.
- When the meat is done cooking, add each of your sauce ingredients and mix to thoroughly coat the meat. Then add your tofu, being careful not to over-mix in order to avoid breaking up the tofu too much.
- Serve over rice or noodles and garnish with green onions and roasted sesame seeds.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 2
I have the same rice cooker as you! What setting did you cook the ground meat and then simmer the rest of it on?
Best rice cooker ever! I use the plain white rice setting. 🙂
What setting do you use on the rice cooker to cook the beef?
I use slow cooker but you can also use plain rice setting 🙂
A MUST TRY!!! This has been on weekly rotation at my house. We love spicy food though.
You guys have good taste! Thanks for sharing, Lily!
The tofu stayed intact, and the sauce thickened just enough to coat everything. I liked the balance of spicy and savory
Thank you for your review, Ezekiel! Sounds delish!