Monday, May 14, 2012

miso mabo tofu

Originally, mabo tofu is a Chinese dish, but in our family we like to make it with Japanese miso. It gives milder and sweeter taste to it. It goes well with rice. :) 


Tobanjyan (hot bean sauce) or chili black bean sauce - 1 TBS (or more if you want it spicy)
Sesame oil - 1 tsp

Onion - 1/2 (chopped)
Garlic - 1 TBS (minced)
Ginger - 1 TBS (minced)
Ground pork - 1 lb
Tofu - 1 pack (cubed) *See TIPS
Green onion - 2 stalks (chopped)

[Miso sauce]
Miso - 2 TBS
Sugar - 3 tsp
Soy sauce - 1/2 TBS
Oyster sauce - 1/2 TBS
Water - 2 TBS










  1. Mince ginger and garlic and chop onion into small pieces. Set it aside.
  2. Mix miso sauce together for later use. 
  3. Cut tofu into cubes (not too small, about 2-3 cm cube)


  1. In a wok, heat hot bean sauce or chili black bean sauce and sesame oil. Fry ginger and garlic until fragrant. (*See TIPS)
  2. Add onion into the wok until translucent. 
  3. Add in ground pork. Using frying spatula and constantly fry pork until well integrated with onion, garlic and ginger.
  4. Add in miso sauce mixture to the pork. Let it simmer for about 5 minutes.
  5. Add in tofu and simmer longer for 5 minutes. 
  6. Add in green onion. (*See TIPS) 
Fry onion, garlic, ginger with sesame oil and bean sauce

Add in ground pork

Add tofu at the end - don't mix too much/hard


  1. Serve with rice. 


  • Use medium firm tofu so it won't break up too much. 
  • Chili black bean sauce is not as spicy as tobanjyan and gives different flavor to it. You can try one of each and see which one you like!
  • If you don't like the raw taste of green onion, just add the green onion 5 minutes before you serve. But if you don't mind the taste, you can serve on top after you dish it up.

1 comment:

  1. I haven't made this for a long time! You just made me crave for it!!!!