Mapo Curry Tofu (麻婆カレー豆腐️)

4.8 from 8 reviews

This is a traditional Japanese style mapo tofu recipe – but with a twist! I’ve added curry powder for a playful, unexpected pop of flavor to this already tasty dish. 




  • 2 cups water
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon shaoxing wine or dry sherry
  • 1 1/2 tablespoon oyster sauce
  • 2 teaspoons sugar
  • 1 teaspoon granulated chicken or vegetable stock
  • 1 1/2 tablespoon potato starch or cornstarch

Mapo curry tofu

  • 1 tablespoon sesame oil
  • 5 ounces ground pork, finely chopped mushrooms or vegan ground meat
  • 1 thumb size piece fresh ginger, peeled and minced
  • 3 garlic cloves, minced
  • 2 tablespoons curry powder
  • 1 block silken tofu (14oz), drained
  • 3 scallions, finely chopped (optional)
  • 1 teaspoon ground Szechuan peppercorns (optional)


  1. Mix the ingredients for the sauce in a bowl and whisk until the potato starch has dissolved.
  2. In a wok or large deep pan over medium high heat, add sesame oil and ground pork, and cook for 4-5 minutes or until the ground pork is fully cooked.
  3. Add ginger and garlic and season with salt and pepper. Stir and cook for 1 minute.
  4. Add the sauce and bring to a boil.
  5. When the soup thickens, add the curry powder and tofu cubes. Gently stir so as not to break the tofu.
  6. Turn the heat off, transfer the mapo tofu to a serving bowl and top with scallions and a sprinkle of Szechuan peppercorns.
  7. Serve with short grain Japanese rice. I use Tamanishiki.


Store the leftovers in the fridge, in an airtight container. It will keep for 2-3 days.

If the consistency gets too watery, warm the leftovers in a pot and stir in 1 tablespoon of cornstarch mixed with 2 tablespoons water to get the gooeyness back.


Keywords: mabo doufu, main, bean curd,

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