Mapo Tofu with a Miso twist

This dish is a real hot favorite. Every summer when I go to India I make it for my mother’s friends and its always a winner. My mother-in-law Atsuko makes this dish with a Japanese twist that really makes this recipe spectacular. My kids love it too, so I always try and sneak in some kind of green vegetable into it. Usually I make the dish without any meat but you can add any kind of ground meat to the recipe too.

Mapo Tofu

Mapo Tofu

2 blocks of firm silken tofu drained, washed and chopped into 2 inch cubes

1 cup of ground chicken or pork (optional)

1 cup of chopped spinach or finely chopped broccoli (optional)

4 stalks of scallion washed and chopped fine

3 garlic cloves crushed

3 tablespoons oil

2 teaspoons of sesame oil

Combine in a bowl:

2 teaspoon of cornstarch

1 tablespoon of water

Combine in another bowl:

1 cup chicken/ vegetable broth

1 & 1/2 teaspoons soy sauce

3 tablespoons of red  or white miso

3 tablespoons sake

2 tablespoons of Mirin

1 teaspoon sugar

1 tablespoon small scallion minced for garnishing

Mapo Tofu


  • Heat oil and add garlic.
  • Stir for a minute and add scallions.


  • Add ground meat and cook till cooked through (optional).
  • Add the chopped vegetables.
  • Then add the broth mixture and let it cook for 5 minutes.


  • Add soy sauce.
  • Add the chopped tofu and mix well.
  • Cook for 5 minutes and add the cornstarch mixed with water.
  • Cook till the dish begins to thicken.
  • Add sesame oil, garnish with scallion and serve hot with white rice.

Mapo TofuMapo Tofu

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