Mapo Tofu

Mapo tofu, known in Japanese as mabo dofu, is a Szechuan dish. Like many foods from the province, it is traditionally spicy. In Japan, mabo dofu is a very popular and fast meal to make.

• 2 cups nishiki rice
• 2 oz. ground beef
• 1 bunch of green onions
• Approx. 12 mini bok choys
• 18 oz. firm silken tofu
• 1 ½ cups of rice
• 1 box of mapo tofu sauce
• 1/3 cup soy sauce
  
• 1 Tbsp sesame seeds
• 1-2 Tbsp roasted sesame oils

• 1 sharp cooking knife and cutting board
• 1-2 frying pans or skillets
• cooking chopsticks
• 1 wooden spoon
• rice cooker
  
  
  HOW TO MAKE
  
  1. Rinse 1 1/2 cup rice until the water is clear (measure using rice cooker cup)
     
  2. Soak for 30 minutes, then follow your rice cooker’s instructions
  3. Drain and cube 1.5 boxes of firm silken tofu
  4. Brown 2-3 oz. ground beef or ground pork
  5. Add 1 full packet of Mapo Tofu sauce
  6. Carefully add cubed tofu
  7. Very gently mix in tofu (minimize stirring to avoid breaking tofu)
  8. Cook until sauce thickens
  9. While it cooks down, toast sesame seeds in a hot pan until fragrant. Set aside.
  10. Thoroughly rinse the mini bok choy
  11. Trim the stems and slice lengthwise
  12. Heat sesame oil in the pan
  13. Once hot, add the bok choy cut side down to sear
  14. Add half of the soy sauce and a little water
  15. Lower heat and cover. Steam for 2-3 minutes
  16. Use cooking chopsticks to flip over one by one
  17. Add remaining soy sauce and evenly sprinkle sesame seeds.
  18. Once rice is finished, keep it in the rice cooker for 15 minutes to finish steaming
  19. Serve and enjoy while it’s hot
  
  

  Gochisosama deshita! (Thanks for all your hard work!) Let’s go enjoy some mapo tofu.

  To learn more about Mapo Tofu, head to our blog.