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Non-spicy Japanese style Mapo Tofu

This is non spicy Japanese style mapo tofu (麻婆豆腐). If you like spicy mapo tofu, you can just add 1 Tablespoon (or more if you like really spicy!) of spicy chili bean sauce called Doubanjiang (豆板醤).

<Servings 2>


- 1 cloves garlic

- 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 Tablespoons sesame oil

- 1 green scallions, chopped as garnish


* Combine all the ingredients in a small bowl.

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

- 1 teaspoon mirin (sweet Japanese cooking sake)

- 2 teaspoons sake

- 2 teaspoons potato or corn starch

- 2 teaspoons 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. In a large frying pan, heat 1 Tablespoon of sesame oil 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.

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