Japanese-Style Mabo Dofu with Miso-Soy Chili Sauce

Why You’ll Love This Recipe

• Comforting yet light: a mellow, dashi-kissed miso–soy chili sauce instead of fiery, numbing heat.
• Silky tofu and savory ground pork deliver a spoonable, saucy bowl that loves steamed rice.
• Weeknight-friendly: 30 minutes, pantry-friendly Japanese seasonings, minimal prep.
• Flexible heat level: keep it gentle or dial it up with extra chili paste or sansho.

Grocery List

• Produce: Scallions, garlic, fresh ginger
• Dairy: None
• Pantry: Japanese short-grain rice, silken/soft tofu, ground pork, doubanjiang (toban jan), white or awase miso, soy sauce, sake, mirin, neutral oil, toasted sesame oil, cornstarch, chili oil (rayu), instant dashi granules or kombu and katsuobushi, white pepper, sansho pepper (optional), kosher salt, sugar

Full Ingredients

Rice and Tofu

• 2 cups Japanese short-grain rice (yields about 4 cups cooked)
• 24 oz (680 g) silken or soft tofu (kinugoshi), cut into 1-inch cubes
• 6 cups (1.4 L) water + 1 tsp kosher salt (for blanching tofu)

Aromatics and Pork

• 12 oz (340 g) ground pork
• 1 tbsp neutral oil (canola, grapeseed, or rice bran)
• 6 scallions, whites and greens separated and thinly sliced
• 3 garlic cloves, minced
• 1 tbsp minced fresh ginger
• 1 to 1.5 tbsp doubanjiang/toban jan (adjust to heat preference)

Sauce

• 1.5 cups (360 ml) hot dashi (or 1.5 cups water + 1 tsp instant dashi granules)
• 2 tbsp white or awase miso
• 2 tbsp soy sauce
• 2 tbsp sake
• 1 tbsp mirin
• 1 tsp sugar
• 1/4 tsp ground white pepper
• 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)

To Finish and Serve

• 2 tsp toasted sesame oil
• 1 tsp chili oil (rayu), plus more to taste
• Pinch ground sansho pepper (optional, for a gentle citrusy tingle)
• Steamed rice, for serving

Step-by-Step Instructions

Step 1: Cook the rice and blanch the tofu

Rinse 2 cups rice in cool water until it runs mostly clear. Cook in a rice cooker, or on the stovetop with 2 1/4 cups water: bring to a boil, cover, reduce to low, and simmer 15 minutes; remove from heat and rest, covered, 10 minutes. Meanwhile, bring 6 cups (1.4 L) water with 1 tsp salt to 185°F/85°C (barely below a simmer). Slide in the tofu cubes and hold at this temperature for 2 minutes to gently firm the surface. Drain carefully and set aside on a plate.

Step 2: Mix the miso–soy dashi and slurry

In a bowl or large measuring cup, whisk together hot dashi, miso, soy sauce, sake, mirin, sugar, and white pepper until the miso fully dissolves. In a separate small bowl, stir the cornstarch with cold water to make a smooth slurry; keep it nearby and stir again just before using.

Step 3: Sauté aromatics and brown the pork

Heat a large skillet or wok over medium-high until hot. Add the neutral oil, then the ground pork. Cook, breaking it into small bits, until mostly browned, 3–4 minutes. Add the scallion whites, garlic, and ginger; cook, stirring, 1 minute until fragrant. Stir in the doubanjiang and cook 30 seconds; it should bloom in the oil and turn the pork a brick-red hue.

Step 4: Build the sauce

Pour in the miso–soy dashi. Scrape up any browned bits from the pan. Bring to a lively simmer (about 205°F/96°C) over medium-high heat, then reduce to medium and cook 3 minutes to meld flavors.

Step 5: Add tofu and thicken

Gently slide in the blanched tofu. Spoon sauce over the cubes to coat, and simmer 2 minutes without vigorous stirring. Re-stir the cornstarch slurry and drizzle it into the pan in a thin stream while stirring the sauce around (not through) the tofu. Simmer 1–2 minutes until the sauce turns glossy and lightly coats the spoon. If too thick, add 1–2 tbsp water or dashi; if too thin, add a bit more slurry and simmer 30–60 seconds.

Step 6: Finish with aromatic oils

Reduce heat to low. Stir in the toasted sesame oil and chili oil. Taste and adjust: add a splash of soy for salt, mirin or sugar for balance, or a pinch of sansho for gentle tingle. Keep warm over low heat.

Step 7: Serve over rice

Spoon hot rice into bowls. Ladle the mabo dofu over the top, letting the sauce soak into the rice. Shower generously with scallion greens. Serve immediately, with extra chili oil on the side if desired.

Pro Tips

• Blanching tofu at 185°F/85°C firms the exterior so cubes stay intact in the pan while remaining silky inside.
• Dissolve miso in hot dashi before it hits the pan to avoid clumps and preserve aroma.
• Bloom doubanjiang in fat for 30 seconds to unlock its chili-bean depth without harsh heat.
• Stir the cornstarch slurry again right before adding; cornstarch settles quickly.
• Use a wide skillet so the sauce reduces evenly and thickens to a glossy, spoon-coating finish.

Variations

• Vegetarian: Swap pork for 8 oz (225 g) finely chopped shiitakes and 1 cup diced firm tofu or plant-based mince; use kombu–shiitake dashi.
• Spicier: Increase doubanjiang to 2 tbsp and finish with extra chili oil; add a pinch of ground sansho or Sichuan pepper to taste.
• No pork: Use ground chicken or turkey thigh for a lighter but still juicy version.

Storage & Make-Ahead

Refrigerate mabo dofu in an airtight container for up to 3 days; store rice separately. Reheat gently over medium-low heat until steaming, adding a splash of water or dashi to loosen the sauce. Freezing is not recommended (tofu texture becomes spongy), though cooked rice freezes well for up to 1 month.

Nutrition (per serving)

Approximate: 605 calories; 25 g protein; 28 g fat; 60 g carbohydrates; 1,450 mg sodium. Calculated with 1 cup cooked rice per serving and 12 oz pork; values will vary with brands and seasoning adjustments.