Stay home then let's start cooking at your kitchen ! I would love to share my Japanese pro recipe for everyone on this opportunity. Have a wonderful cooking time guys.

Mapo Tofu is made with tender Wagyu ground beef, tofu, garlic, ginger, onion, oil, soy sauce, chili bean sauce, and sichuan peppercorns. This spicy and easy-to-make dish is served over fluffy jasmine rice! Try this delicious dish for lunch or dinner!

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

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.

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

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.

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 came up with this recipe as I had leftover tofu and mince meat.You didn't have to drain the tofu beforehand. The katakuri potato starch flour is used to make the thick sauce so don't worry about the water. Don't forget to taste before serving. When you need more spice just add more chili powder or shichimi chili powder. If it's too spicy, add honey. This gives mildness to the dish. Recipe by Mrs. marikko

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 made this flavoring at home, but I wanted to eat it with delicious mapo-tofu.You don't need the Chinese garlic chives per se, but it's much more aromatic with it!If your kids are eating this, pay attention to Step 5.I adjust this part only if my kids are eating this. If it's for adults, make as instructed.You can also make this up to Step 4 and then save it. Once you're ready to eat it, just start from Step 5! Refrigerate in summer. For serving 4. Recipe by Yokkonkon

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.

I was thinking how tasty my veggie packed school lunch of mapo doufu was. I tried to recreate the flavor.Mix the seasonings (chicken stock, miso and doubanjing) beforehand.Add cooked and chopped bamboo shoots or scallions for garnish at the end if you like. Recipe by Pepa-