Non-Spicy Mabo Tofu

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Non-Spicy Mapo Tofu Recipe for a Kid-Friendly Dinner

Mapo Tofu, a beloved dish in Japanese home cooking, is known for its silky tofu, savory sauce, and satisfying combination of flavors. While the traditional version is famously spicy, this non-spicy take makes it perfect for the whole family—including little ones.

You’ll love this dish for its rich umami flavor, easy prep, and how comforting it feels on a busy weeknight. It's a great way to introduce tofu to kids and still satisfy grown-up taste buds with a deliciously well-seasoned sauce.

Let’s take a look at how Mapo Tofu became a household favorite in Japan, and dive into making this mild yet flavorful twist at home.

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RECIPE

Servings: 4-5

Time: 15 min

Ingredients:

• 1 lb ground pork

• 1 pack tofu

• 2-3 scallions

• 2 cloves garlic

• 1 tsp grated ginger

• 2 tbsp sake

• salt, to taste

• sesame oil

  Sauce:

  • 2 tbsp miso

  • 2 tbsp soy sauce

  • 1 tsp torigara powder

  • 1 1/2 cup water

  • 1 tbsp potato starch

Instructions:

1. Prep the Ingredients
   Cut the tofu into bite-sized cubes.

   Finely chop the scallions, crush the garlic, grate ginger (or chop)

2. Make the Sauce
   In a small bowl, mix together the miso, soy sauce, and torigara.

3. Prepare the Slurry
   In a separate bowl, combine the water and potato starch. Stir well and set aside.

4. Cook the Pork
   Heat sesame oil in a pan over medium heat.

   Add the garlic, ginger and scallions, and sauté until fragrant, about 30 seconds.

   Add the ground pork, salt, and sake.

   Stir-fry until the pork is cooked through and lightly browned.

5. Add the Tofu
   Gently add the tofu cubes to the pan, spreading them evenly without breaking them.

6. Add the Sauce
   Pour the prepared miso sauce over the tofu and pork. Stir gently to coat everything evenly.

7. Thicken the Sauce
   Stir the potato starch slurry again, then slowly drizzle it into the pan.

   Simmer for 1–2 minutes, stirring gently, until the sauce thickens.

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History of Mapo Tofu:

Originating from China, Mapo Tofu found its way into Japanese cuisine, evolving into a beloved comfort food. It’s also called Mabo Tofu as we grew up in Japan.

Initially, this dish was invented in Sichuan, China. Then around 1970, Kenmin Chen introduced the dish at his restaurant in Japan, and Mapo Tofu quickly gained popularity among Japanese households. I remember that we used to rely on Mapo Tofu packets, simply adding meat and tofu to create the delicious dish instantly.

The dish is characterized by its silky tofu, savory ground pork, and a delicious sauce that strikes the perfect balance between umami and spice. Over the years, Japanese chefs have crafted variations to suit different palates, leading to the creation of non-spicy versions like the one we're about to explore.