Mabo Dofu

Mabo Dofu

sakuraiiko 45

"My grandmother's recipe for pork tofu. Serve over white rice."
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40 m servings 260 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 3.3g
  • 1%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 437 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Heat the sesame oil in a wok or large skillet over medium-high heat, and cook and stir the ginger and garlic until the garlic just begins to brown, about 30 seconds. Stir in the pork, breaking it up as you stir, and cook and stir until the pork is browned and broken into small pieces. Add the chili bean sauce, soy sauce, sake, and oyster sauce, stir to mix the ingredients together, reduce heat, and let simmer until the mixture thickens slightly, about 3 more minutes.
  2. Thin the sauce with water as needed (sauce should not be watery) and gently stir in the tofu. Simmer until the tofu is hot and coated with sauce, about 10 minutes, stirring a few more times. Serve sprinkled with chopped green onion.



Really good, I used rice vinegar and it tasted good to me and the first time I made it I didn't think there was enough sauce. So when I made it the second time I doubled all the ingredients for...