Mabodofu, or mābō dōfu (麻婆豆腐), is the Japanese adaptation of a speciality from Sichuan, China. The dish combines cubes of tofu with a thick, spicy sauce, usually prepared with minced meat and served with rice.
The Japanese version is often milder, less oily and less strongly flavoured with Sichuan pepper than the Chinese version, while retaining a good balance of chilli, fermented soybeans and umami.
It is usually prepared by stir-frying the meat or vegetables, adding the sauce, then gently folding in the tofu to avoid breaking the cubes. Mabodofu is almost always served with white rice, whose mild flavour balances the heat of the sauce. The preparations available let you choose between a classic or spicier version.
This saucy dish differs from milder Japanese stews and from donburi, where the topping is placed directly over the rice.
A firm favourite 😋!
