Vermicular | Mapo Tofu

Mapo Tofu

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
8 min
Cooking Steps

[MED] 3 min + 1 min + 3 min + 1 min


½ lb (200 g) mixed ground beef and pork
½ lb (200 g) thinly-sliced pork belly, cut into 1” pieces
1 tablespoon vegetable oil

Sauce Mixture A
3 tablespoons tianmianjiang (sweet bean sauce)
3 teaspoons doubanjiang (spicy fermented bean paste)
3 teaspoons douchijiang (black bean sauce)

Sauce Mixture B
2 ¼ cups (300 ml) chicken broth
3 tablespoons soy sauce
3 tablespoons sake

350 g soft (silken) tofu, cut into 1” cubes
1 stalk Japanese leek, finely chopped, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons of water

1 teaspoon chili oil
Sichuan peppercorn, to taste

  1. Preheat the pot using [MED] heat. Once [GRILL OK] sign appears, spread vegetable oil evenly. Add in ground meat and pork belly and sear for 3 minutes. Once cooked through, add in Sauce Mixture A and stir frequently for a minute.

  2. Add in Sauce Mixture B and tofu. Continue cooking over [MED] heat for another 3 minutes and add a half portion of chopped Japanese leek.

  3. Turn off heat, drizzle cornstarch mixture and stir well. Bring to a boil over [MED] heat.

  4. Sprinkle Sichuan peppercorn, chili oil and remaining Japanese leek for garnish. Serve warm with rice.

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Musui–Kamado with the Vermicular Cookbook.

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