Mapo Tofu is a dish that originated in China but has gained a huge amount of popularity in Japan as an easy weeknight dinner. It has a mildly spicy, earthy flavor. The flavor is mainly made with gochujang (a Korean fermented chili paste) and red miso. Mapo Tofu is made with a combination of ground pork and silken tofu. If you’re vegan, you can use shiitake mushrooms or black or adzuki beans instead of pork. This meal is served over hot rice, donburi (rice bowl) style.
On the Ingredients
- Silken tofu is a soft variety of tofu, easily found in the US. Tofu is one of the best-known meat substitutes, although it’s traditionally enjoyed in many non-vegetarian dishes. It’s generally made with congealed soy milk, which has been pressed into a block. Tofu is fairly bland but absorbs flavors very well, making it pretty versatile. It’s also a complete protein (meaning it contains all nine amino acids), which is relatively rare with plant-based protein sources. It’s also quite nutrient-dense. Tofu contains isoflavones, a compound that helps with oxidative stress (damage associated with aging and some chronic diseases). Some possible benefits include alleviating peri-menopausal symptoms, supporting heart health, helping to manage cholesterol, supporting bone health, and helping to manage blood sugars. (Read more about the health benefits.)
- Miso is a fermented soybean paste from Japan. It can also be made with barley, rice, or other ingredients. Miso has a mild sweet, salty, earthy flavor that does well with many accompaniments. There are many kinds, but the most common are Shiromiso (white miso), Akamiso (red miso), and Awasemiso (mixed miso). Miso is very healthy, with a good amount of Manganese, vitamin K, Zinc, and copper with smaller amounts of B vitamins, calcium, iron, magnesium, selenium, and phosphorus. It’s high in sodium; however, studies show that it has special compounds that may counteract the potential stomach cancer-causing effects of high-salt foods. In fact, miso may reduce the risk of several cancers, including stomach, as well as lung, colon, and breast cancers. This may be especially true for longer fermented misos, which tend to be darker and more robust in flavor. Miso is also very good for digestion and immune support. (More on the health benefits).
- Gochujang is a fermented sweet and spicy condiment from Korea. It’s made with chili, glutenous rice, soybean powder, barley malt powder, and salt. Gochujang can vary greatly in heat and even has its own heat scale called GHU (gochujang hot-taste units), ranked from 0 (mild) to 100 (Extreme hot). In flavor, gochujang is earthy and mildly sweet. It’s used in classic Korean dishes such as bibimbap and tteokbokki.
Mapo Tofu (Spicy Tofu and Pork Stir-Fry)
6
servings10
minutes20
minutes30
minutesMapo Tofu is a dish that originated in China but has gained a huge amount of popularity in Japan as an easy weeknight dinner. It has a mildly spicy, earthy flavor. The flavor is mainly made with gochujang (a Korean fermented chili paste) and red miso. Mapo Tofu is made with a combination of ground pork and silken tofu. If you’re vegan, you can use shiitake mushrooms or black or adzuki beans instead of pork. This meal is served over hot rice, donburi (rice bowl) style.
Ingredients
2 cloves garlic (minced)
1 inch piece ginger (minced)
2 large carrots (diced)
1 lb. ground pork
2 1/2 tbsp gochujang sauce
1 tbsp red miso
1 tbsp oyster sauce
2 tbsp mirin
1/2 tbsp soy sauce
1 tbsp and one tsp sesame oil
1 tbsp potato starch
1 cup frozen green peas
2 green onions (chopped)
1 box silken tofu (cut into 3/4-inch cubes)
Short-grain sushi rice or cauliflower rice to serve
Directions
- Mix together gochujang, mirin, red miso, oyster sauce, soy sauce, 1 tsp sesame oil, potato starch, and 4 tablespoons of water.
- Using a large frying pan or wok, heat to medium and add 1 tablespoon of sesame oil. Add the ginger and garlic and sauté until fragrant, which will only take a minute. Stir constantly, so they don’t burn. Add the carrots and cook for a few minutes.
- Add the ground pork or shiitake mushrooms if vegetarian. Break the pork up with a spoon as it is cooking. Once it’s almost cooked, add the sauce mixture. Stir it together and cook for a minute until the meat is cooked. Add the frozen peas and cook until thawed.
- Add the tofu and carefully stir so the cubes remain more or less intact. Add the green onions and turn the heat off. Serve over hot rice or cauliflower rice if grain-free.
