Mabo dofu

Mabo doufu

Spicy tofu! So yummy. It’s difficult to manage the spice balance (i.e., overboard is bad), but of course Yusuke is a pro. It’s been a while since I posted this, so here is a repeat of the recipe:

Ingredients (measurements are approximate):

  • 1/4 tsp minced ginger
  • 1/4 tsp minced garlic
  • 1 tbsp oyster sauce
  • 2 tsp sugar
  • 1 tbsp soy sauce
  • 1 tbsp chili bean sauce (a.k.a. tobanjan)
  • Broth (chicken or dashi): up to 2 cups
  • 1 tbsp cooking oil
  • 2 tbsp katakuriko (Japanese potato starch)
  • Green onions, thinly sliced or chopped
  • 1 package of silken tofu, cut into cubes
  • Lots of mushrooms, preferably shiitake or ground pork (if that’s your thing)


Heat the oil in a frying pan and sauté the ginger and garlic

Add the green onion, chili sauce, and mushrooms. Let it cook for a few minutes

Add the broth, sugar, soy sauce and oyster sauce and stir

Add the tofu and let simmer for about 5 minutes

Reduce the heat

In a separate bowl, mix the starch with 2 tbsp water. Gradually drizzle the starch into the tofu and sauce. Add only one spoonful at a time while stirring constantly. This will thicken the sauce avoiding clumps.

My, how the photography has improved Chez Yusuke. Other mabo dofu posts here.

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