Recipe by: Shuri Schnyder
Source: Family recipe
Serves: 4 – 6


  • 450g Japanese silken tofu
  • 100g ground beef
  • Pinch of salt
  • 1 Tbsp sesame oil
  • Waterstarch (2 ½ Tbsp water mixed with 1 Tbsp cornstarch)
  • 1 tsp cooking oil
  • 1 tsp grated ginger
  • 1 clove garlic
  • 1.5 tsp doubanjiang*
  • 1 Tbsp pepper flakes (optional)
  • 2 scallions, white part only, finely chopped
  • 4 scallion greens, finely chopped
  • 300 – 400ml chicken stock
  • 1 Tbsp miso
  • 1 tsp sugar


  • Add a pinch of salt and the sesame oil to ground beef and set aside.
  • Mix water and cornstarch. Set aside.
  • Heat ground beef in frying pan with 1 tsp oil. Stir fry meat until cooked. Set the meat aside. Remove oil from meat and pour 1 Tbsp back into pan and reserve the rest if needed.
  • Mince the ginger, garlic clove and white part of scallions, then sautée in fry pan with the 1 Tbsp oil from previous step.
  • Once the aromas are released, add doubanjiang (& red pepper flakes if using), stirring for a minute.
  • Add chicken stock and bring to boil over high heat. Dissolve miso and sugar into mix. Rinse and cut tofu, then gently slide in. Simmer on low 6-8 minutes.  Add beef.
  • Add waterstarch to thicken.
  • Garnish with finely chopped scallion greens.

*Doubanjiang is a spicy, salty paste made from fermented broad beans, soybeans, salt, rice, and various spices. It is used particularly in Sichuan cuisine.

Download PDF version here: Shuri Schnyder – Chinese Mapodofu (Japanese version)