Rich, comforting Japanese-style dish

Mapo Tofu with Silken Tofu is a warm and flavorful dish that combines delicate tofu with savory minced chicken and aromatic spices. The silky tofu absorbs the rich sauce, creating a balanced dish with depth, mild heat, and satisfying umami.

Serves: 2–3 pax
Cooking Time: 15 minutes
Difficulty: ★☆☆

Ingredients

Preparation

1. Finely mince the garlic and ginger. Chop the long green onion.
2. Prepare the cornstarch slurry by mixing with water until smooth.
3. Cut the tofu into medium cubes and set aside carefully.

Instructions

1. Sauté aromatics

Heat oil in a pan. Add garlic and ginger, and sauté until fragrant.

2. Cook the minced chicken

Add minced chicken and stir-fry until fully cooked.

3. Build the flavor

Add Doubanjiang, Tianmianjiang, and soy sauce. Stir well to combine and release aroma.

4. Simmer

Add chicken broth and green onions, then bring to a gentle boil.

5. Add tofu

Carefully add the tofu and simmer gently without breaking it.

6. Finish

Reduce heat to low, slowly add the cornstarch slurry while stirring gently to thicken. Finish with sesame oil and Sichuan peppercorns if desired.

Chef’s Tips

• Silky texture: Handle tofu gently to maintain its shape.
• Flavor depth: Properly sautéing the bean pastes enhances umami.
• Balanced heat: Adjust Doubanjiang and peppercorns to control spice.
• Smooth thickening: Lower heat before adding slurry to avoid lumps.
• Serving idea: Serve hot with steamed rice for a complete meal.

Recipe Created By

Chef Satoshi Nagayama

ISSEN, created by Wagyu specialist Satoshi Nagayama, showcases refined Japanese culinary techniques and carefully selected ingredients. Each dish is designed to highlight balance, flavor, and craftsmanship.

ISSEN delivers one of the most exceptional Japanese dining experiences in Malaysia.