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Non-spicy Japanese style Mapo Tofu

This is nonspicy Japanese-style mapo tofu (麻婆豆腐). If you like spicy mapo tofu, add 1 tbsp (or more if you like spicy!) of spicy chili bean sauce called Doubanjiang (豆板醤).

<Servings 2>


1 cloves garlic, minced

1/2 onion, chopped

7 oz firm tofu (if you use soft tofu, you need to drain tofu)

80g (about 3 oz) grass-fed ground beef

1/2 cup spinach or other green leaves

1/2 cup peas

2 tbsp sesame oil

1 green onion, chopped as garnish


* Combine all the ingredients in a small bowl.

4 tsp soy sauce or tamari shoyu (gluten-free)

1 tsp mirin (sweet Japanese cooking sake)

2 tsp sake

2 tsp potato or cornstarch

2 tsp water


1. Fill a pot with water and bring it to a boil over high heat. Add the peas and boil them, uncovered, for 1 minute. Drain the peas and set aside.

2. Mince the garlic and chop the onion.

3. Cut the tofu into about 1-inch cubes.

4. Heat 1 tablespoon of sesame oil in a large frying pan on medium heat, and saute garlic and onion for 2 minutes.

5. Add the beef and cook for 3 minutes. Add 1 Tablespoon of sesame oil and the tofu. Gently stir them frequently for 5 minutes.

6. Add peas, spinach, and the seasonings and gently coat them with the seasonings.

7. Serve with chopped green scallions.

Posted on May 23rd, 2019

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