This is Aya’s goes to specialty. It’s quick and easy and she has her own ways of modifying it. We’ve eaten this many many times in our house over the years. It’s always a treat when we do. Originally from the Szechuan province, it is an incredibly spicy dish.  This is just a modified Japanese version.  And it’s also one of those dishes that every household has it’s own version of, as it is a typical dish that is served in Japan.


Mapo Tofu

Tobanjan(Korean spicy chilli paste) 1ts(more or less depending on how spicy you want it)
Grated fresh ginger 5-10g
Garlic 1 clove(you can use more per your preference)
200g ground pork.(Aya used turkey)
1 package tofu(Aya used firm but you can use silky…but it won’t retain it’s shape once stirred)
1 bunch Nira(It’s a Chinese leek that has a very potent fragrant like garlic does and can be found in Asian specialty stores.  May be substituted with green onions)
Aya only added carrots for the extra color and to have Ellie eat more vegetables, but traditionally it doesn’t call for it.

Soy sauce 1 tb
Sugar 2tb
Japanese cooking wine 1ts
Potato starch 1tb(may use corn starch.  Asian dishes usually call for potato starch)

Japanese chicken broth 1 1/2 c(you may use regular chicken broth)

Vegetable cooking oil
Sesame oil

  1. Heat the vegetable oil in a large wok.
  2. Stir fry the garlic and ginger with tobanjan.
  3. Add the meat and cook thoroughly.
  4. Mix the soy sauce, sugar, and cooking wine together and pour in to mix.
  5. Add carrots if you would like to.
  6. Add broth and bring to a boil.
  7. Once it comes to a boil, add the starch with water at 1:2 ratio.
  8. Add tofu and nira.
  9. Turn down heat and pour in sesame oil around the wok for fragrance and lightly stir.


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