This is a recipe that was in a book my mother brought when she got married. I've modified the recipe so that it's simple to make.If you don't have Tianmianjiang, use red miso. You can prevent the sauce from clumping while you're thickening it if you stop the heat while adding the water-dissolved katakuriko. Mapo tofu in an earthenware keeps the dish hot. Recipe by Yuana mama

I know, a Mapo tofu that is not spicy, can it even be called mapo tofu? But when your husband and your toddler don't enjoy spicy food, you make everything not spicy. This recipe probably taste nothing like the infamous Sichuan dish because to be honest, I have not tried the original dish. This is a modification of a few recipe I found around the internet. It's yummy regardless.

Husband made it and was delicious!Can be vegetarian with vegetarian kimchi

This recipe was born because I was too cheap to buy commercial mapo tofu mix.In Step 4, it's best to stir-fry the ground meat very well, until the juices that come out of the meat go back into it.If you want to make it spicier, add sliced red chili pepper to the ground meat at Step 4. Adjust the amount to taste. Recipe by hirokoh

I wanted to create a mapo tofu recipe to my preference.Use minced beef or pork. You could serve this over rice as Mapo Dofu rice bowl. Drizzle with some chili oil if you prefer. Recipe by Setsubunhijiki

Mapo tofu without premade mix.Add lots of ginger for great flavor!After adding the tofu, boil for 1 minute!You can use firm or silken tofu. Recipe by okamekame

I saw a mapo tofu recipe made on the TV and since it's more delicious than instant store bought mapo tofu, I recreated it at home.Add the tofu, then the katakuriko + water mixture, and then simmer on high heat. You can adjust the level of spiciness with doubanjiang. Recipe by Mi-go.

One day I watched a TV coking show and it featured this mapo tofu recipe. I improved on this recipe to make it easy to prepare at home.Add chili oil and Sichuan pepper to this dish if you like. This dish has enough spice even without ra-yu. For children, you could omit the chili oil. Sprinkle sansho pepper before serving. Recipe by Nao mama

I always make mapo dishes, whether it's mapo tofu or mapo eggplant, with this formula. I don't even remember where I learned it first because I've been doing it this way for so long. I use quite a lot of tianmianjiang, so I must have started doing it like this when I won a Chinese flavoring ingredient set in a contest.I use a 500 W microwave oven. This recipe makes 2 servings on the small side. It's a perfect amount to top this over rice. This is the standard in our family, just so you know. For 2 servings. Recipe by Sabumochi

I wanted to make tasty mapo tofu without eady-made sauce mix. After many trials, I finally reached the ultimate best.Drain the tofu really well.Break up the tofu when simmering with a wooden spoon so that the tofu absorbs the flavor better.If you like spicy food increase the dobanjiang. It might be too spicy for children with this amount in the recipe. Adjust the spiciness to your liking. Recipe by Hinanachoko.

This is a routine dish in our family as we try to avoid using artificial seasoning. I wanted to deepen the flavor so I modified the seasonings and settled on this recipe.Try using the miso (rice miso) that you have at home instead of the doubanjiang if you don't like it spicy. Adults could also pour some ra-yu on top just before eating.If you use 1/2 teaspoon of doubanjiang and 1/2 teaspoon of miso, you get a slightly spicy flavor.Adjust the flavor to your preference!Try with 50 g of ground pork. Recipe by Nyagochansukisuki

I wanted to create a mapo tofu that my kids can eat.I often cook with my three year old daughter. Recipe by Kodomoto Tsukuru Uchigohan