Mapo Tofu with Spinach and Mushroom

Mapo Tofu with Spinach and Mushroom is a healthy one-dish meal. Mapo Tofu (麻婆豆腐, more commonly known as Mabo Tofu in Japan) is originally from China, but it’s been well adapted in Japan. This is a variation of our home cooked Mabo Tofu with added spinach and mushroom. You can serve it over rice, and it becomes an easy and nutritious meal by itself. This is a perfect dinner to serve on a busy weekday.

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5 from 2 votes

Mapo Tofu with Spinach and Mushroom

Prep Time10 minutes mins

Cook Time10 minutes mins

Course: Main Course

Cuisine: Chinese, Japanese

Keyword: ground pork, mushroom, spinach, tofu

Servings: 4

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Ingredients

• 1 block Tofu about 400g
• 3 green onions
• 1 cup mushrooms sliced
• 2 cups baby spinach
• 1 Tbsp oil
• 1 tsp garlic minced
• 1 tsp ginger minced
• 1 tsp crushed red/chili pepper
• 1/2 lb ground pork
• 1 Tbsp sesame oil

Sauce

• 2 Tbsp miso paste
• 2 Tbsp soy sauce
• 2 Tbsp sake
• 1 Tbsp sugar
• 1 Tbsp corn starch or katakuriko
• 1 cup water

Optional

• steamed rice

US Customary – Metric

Instructions

• Cut Tofu into 1″ cubes. Slice green onions thinly. Mince ginger and garlic and set aside. Slice mushroom. In a bowl, mix all the ingredients for the sauce until Miso dissolves. Set aside.
• Heat oil in a large skillet or a wok at medium heat, add garlic, ginger, and red pepper, and stir. Add the ground pork and cook until browned. Add the mushroom and spinach and cook until wilted. Add the sauce and let it boil. Add the cubed tofu and stir gently.
• When Tofu is cooked through, stir in green onions and sesame oil. Serve over rice (optional).

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