Recipes Mapo Tofu 5.0 (1) 1 Review "This is totally my way of making this dish," chef Kuniko Yagi says. "I'm sure Chinese people wouldn't let me call this mapo tofu." Yagi's version has more meat than tofu, but she still relies on jarred toban djan, the chile-bean paste that gives this Chinese takeout staple its signature heat and deeply savory flavor. Slideshow: More Fast Asian-Inspired Recipes By Kuniko Yagi Kuniko Yagi Japanese-born Kuniko Yagi is an award-winning chef and owner of Pikunico, a Southern-inspired karaage fried chicken restaurant in Los Angeles. She was the opening chef of David Myers' Hinoki & the Bird, which was named one of Bon Appetit's Top 50 New Restaurants in 2013. Kuniko competed on Bravo's Top Chef Season 10. Food & Wine's Editorial Guidelines Updated on July 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Fredrika Stjärne Total Time: 15 mins Yield: 4 Ingredients 1 teaspoon canola oil 1/2 pound ground beef chuck (85 percent lean) 1/2 pound ground pork Kosher salt 2 tablespoons chile-bean sauce, preferably toban djan 2 tablespoons hoisin sauce or tenmenjan (soybean paste) 1 tablespoon soy sauce One 14-ounce package soft tofu, finely diced 1 1/2 teaspoon cornstarch 1/2 cup water 3 scallions, finely chopped White rice, for serving Directions Heat a large skillet until hot. Add the oil, followed by the beef and pork. Season with salt and cook over high heat, stirring and breaking up the meat, until crumbly and lightly browned, about 3 minutes. Stir in the chile-bean sauce, hoisin and soy sauce and cook, stirring, for 3 minutes. Gently fold in the tofu. In a small bowl, whisk the cornstarch into the water. Add to the skillet and simmer until the sauce thickens, 2 minutes. Stir in the scallions and serve. Rate it Print