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Agedashi Mapo Tofu

Raita Noda from Sydney's Ocean Room shares this delicious Japanese dish.


  • 1 large pc silken tofu

  • 1 handful potato starch

  • 1 litre vegetable oil (for deep fry)

  • Ocean Room White Mapo Sauce

  • 5pcs garlic

  • 1 med-lag pc ginger

  • 2-3pcs birds eye chilli

  • 8-10pcs pitted black olive

  • 4pcs French Shallot

  • 1pcs celery

  • 5pcs shiitake mushroom

  • 5-7slices jamon serano or prosciutto

  • 200g pork mince

  • 3-5 table spoons extra virgin oIive oil

  • 1litre chicken stock

  • Sea salt (suitable amount)

  • Black Pepper (suitable amount)

  • 4-5 table spoons potato starch (mixed with same amount of water)


  • 1.

    Steam silken tofu on the tray or plate for 5-8mins and then cool it down in the frige for 15mins. Quite lots of water will be dripped out from tofu and became firmer and easier to deep fry afterword.

  • 2.

    Chop up all ingredients for white Mapo sauce finely.

  • 3.

    Pour extra virgin olive oil and put chopped garlic, ginger, birds eye chilli and black olive in the sauce pan then heat up on the stove.

  • 4.

    When its sizzling , add rest of chopped vegetables first then add jamon serano and pork mince to stir them together.

  • 5.

    When pork mince became separated, pour chicken stock and season with salt and pepper.

  • 6.

    Once stock boil up, skim the sauce well and pour potato starch with water to thicken the sauce.

  • 7.

    Heat up vegetable oil (165-170c), gently put steamed tofu fully covered with potato starch to deep fry. When outside of tofu became nice and crispy, remove from oil.

  • 8.

    Pour the white mapo sauce on the plate and place crispy fried tofu on the centre.

  • 9.

    You can add julienned green shallot or leek or celery or chilli as a garnish if you like.

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