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Mapo Tofu (Sichuan dish – spicy tofu and meat) |麻婆豆腐

Here is a great dish for Chinese food lovers – Mapo Tofu – spicy mince meat with tofu.  A lot of people think Mapo Tofu is an incredibly difficult dish to make at home. Well you are thinking wrong… long as you have the proper ingredients it’s a very easy dish. If you do Chinese home cooking, the condiments are not the rare type so you should have most all or may be just one or two missing. The recipe I use regularly use is quite an old recipe which I picked up from a former chef from Akasaka Shisen Hanten (2-5-5 Hiraga-Cho, Chiyoda-Ku, Tokyo, Japan  Tel : 03-3263-9371) . I think, the key to holding the taste together is sansho (pepper) and the various blends of bean pastes.





赤坂四川飯店 〒102-0093 東京都千代田区平河町2-5-5 全国旅館会館5F・6F 電話:03-3263-9371

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Mapo Tofu Recipe –

  • 200 g pork mince meat
  • 1 tofu
  • 1 long leaks
  • 2 cloves of garlic
  • 10 sansho pepper
  • 1 cup (200ml) chicken soup stock
  • 1 tablespoon sweet soy bean paste
  • 1 tablespoon soy sauce
  • 1 tablespoon broad bean chili paste
  • 1 tablespoon black bean paste
  • 1 teaspoon Shaoxing rice wine
  • 2 pinches of sugar
  • Japanese Sake
  • Corn Starch (to thicken the sauce)
  • Sansho Powder
  1. (Preparation) Tofu – cut into 1cm cubes, Long Leaks – finely chopped
  2. Heat the Chinese wok (pan) and with a small portion of vegetable oil, fry the mince meat.
  3. Combine the sweet soy bean paste, soy sauce, broad bean chili paste, black bean paste and add to the wok with 1/2 of the chicken soup and garlic.
  4. Add the tofu into the wok and stir lightly to blend well with the meat, adding the rest of chicken soup to boil in medium heat.
  5. When the tofu is well heated, add the sake, pinch of sugar, sansho peppers, sake and adjust the taste.
  6. Bring the wok to high heat and add the corn starch (diluted in equal amount of water) and stir in making the mapo tofu into a thick soup.
  7. Add the finely chopped leaks and mix lightly to serve.

Mapo Tofu Recipe | 麻婆豆腐

  • 豚挽き肉・・・・・・・・・200g
  • 豆腐(木綿・・・・・・・・1丁
  • 長ねぎ・・・・・・・・・・1本
  • にんにく・・・・・・・・・2かけ
  • *山椒の実・・・・・・・10粒
  • 鶏ガラスープ・・・・・・・1カップ
  • 甜面醤・・・・・・・・・・大さじ1
  • しょうゆ・・・・・・・・・大さじ1
  • 豆板醤・・・・・・・・・・大さじ1
  • 老酒・・・・・・・・・・・小さじ1
  • 豆鼓・・・・・・・・・・・小さじ1
  • 砂糖・・・・・・・・・・・ふたつまみ
  • こしょう・・・・・・・・・少々
  • 日本酒・・・・・・・・・・少々
  • 片栗粉・・・・・・・・・・適宜
  • 山椒の粉・・・・・・・・・適宜
  1. 豆腐はさいの目に切り、長ねぎとにんにくはみじん切りにする。豆鼓は包丁の背で細かくたたく。
  2. 中華鍋を熱してサラダ油を加え、豚挽き肉を炒める。
  3. 甜面醤、しょうゆ、砂糖を加えて炒める。
  4. 豆板醤、サラダ油、老酒を混ぜておく。
  5. 3にニンニクと豆鼓、4を加えて炒め、スープ1/2カップ分を加える
  6. さいの目に切った豆腐を入れ中火で煮る。
  7. 日本酒少々とこしょうを加え、スープとしょうゆ(分量外)は適宜足す。
  8. 1のねぎを加える。
  9. 水溶き片栗粉を加え、サラダ油少々を足しながら、強火で炒める。
  10. 皿に盛り、山椒の粉をふりかける。豆鼓や豆板醤、老酒をぜひ使ってみよう。本場の味が再現できる。
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