October 08, 2021 2 min read

Our new favourite dish: Tofu Donburi! This is a Japanese take inspired by the popular Chinese dish, Mapo Tofu. It's not as spicy as the original Chinese version and includes Japanese seasoning to give it a unique umami flavour. Our version has been veganised by replacing the ground pork with chickpeas and we've topped it with Dibble Wasabi Mayo to give it that extra punch of flavour. It's easy to make and it's definitely a recipe you need to try. Happy cooking!

Prep Time 10 minutes

Cook Time 15 minutes

Serves 2-4

Difficulty Easy


Mapo Tofu

  • 1 Tbsp Vegetable Oil
  • 1 Medium Shallot, cubed
  • 3 Garlic Cloves, thinly sliced
  • 1 tsp Ginger, finely chopped
  • 1 Can of Chickpeas, drained and rinsed
  • 1 tsp Cornstarch
  • 1/2 cup Cold Water
  • 2 Tbsp Mirin
  • 1 Tbsp Miso Paste
  • 1/2 Tbsp Soy Sauce
  • 1/2 Tbsp Sesame Oil
  • 1 Tbsp Mushroom Oyster Sauce
  • 2 1/2 Tbsp Fermented Bean Paste
  • 1/2 tsp Pepper
  • 300g Medium Tofu, cut into 2cm cubes (in between Silken and Firm Tofu)

Wasabi Mayo

To Serve

  • 1 Cup Sushi Rice, cooked
  • 6 pieces of Radish, thinly sliced 
  • 1 Tbsp Corn Kernels, drained and rinsed
  • 1 Tbsp Spring Onions, sliced diagonally 
  • 1 Tbsp Seaweed, thinly sliced
  • 1 Tbsp Sesame Seeds


Mapo Tofu

  1. In a medium pan on medium heat, add the oil, shallots, garlic, ginger and cook for 1 minute, stirring occasionally. 
  2. Add the chickpeas and cook for 2 minutes, stirring occasionally. 
  3. In a small mixing bowl, dissolve the cornstarch in the water and add the mirin, miso paste, soy sauce, sesame oil, mushroom oyster sauce, fermented bean paste, pepper and whisk together thoroughly. Add this sauce to the pan and cook for 3 minutes, stirring consistently. 
  4. Gently add in the tofu and carefully coat the tofu pieces with the sauce, making sure you don't break the tofu. Turn the heat down to low and cook for 3 mins, stirring occasionally. Set aside. 

Wasabi Mayo

  1. In a small mixing bowl, whisk together the Dibble Mayo, wasabi paste, lime juice and salt. Set aside.

To Serve

  1. Add the rice to the bowl and then top with 1 cup of the Mapo Tofu.
  2. Finish with the radish, corn, spring onions, 1 Tbsp of Wasabi Mayo, seaweed and sesame seeds.
  3. Enjoy!

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