Mapo tofu made with yakiniku sauce

"Yakiniku sauce" is useful when you enjoy yakiniku at home. But have you ever slept in the back of the fridge because you couldn't use it?

When I was looking for a way to utilize such surplus yakiniku sauce, I found a recipe for mapo tofu made from yakiniku sauce. I actually made it. * Refer to the recipe of Ebara

◆ Material

Silken tofu 300g (10.58oz)
Minced pork 150g (5.29oz)
Green onion 1/2 BBQ sauce 100g (3.53oz) (Golden taste medium spicy is used this time)
50 ml of water
Water-soluble potato starch Appropriate amount Sesame oil Appropriate amount Doubanjiang Appropriate amount

◆ How to make

1. Drain the tofu.

2. Heat sesame oil in a frying pan and fry chopped green onions and doubanjiang.


3. When the scent comes out, add minced meat and fry.


4. When the minced meat is cooked, add the sauce and water of the grilled meat, and when it is boiled, add the tofu while scraping it by hand.


5. Thicken with water-soluble potato starch and let it boil for a while to complete.

◆ What is the taste?

The seasoning is a complex taste that you can't think of only with yakiniku sauce and doubanjiang. The sauce of grilled meat, which is full of umami, does a good job. The richness of pork and the scent of green onions combine to create a deeper taste. Without doubanjiang, it's a sweet finish that children might like, so if you like punchy spiciness, it's recommended to use more doubanjiang or add chili oil later.


If you use yakiniku sauce, you can save time because you don't have to mix multiple seasonings. If you have a yakiniku sauce waiting for your turn in the refrigerator, please give it a try!