Rice Cooker Mabo Dofu Ramen
Mabo Dofu Ramen is a fusion dish that combines the rich, spicy flavors of Mabo Dofu (mapo tofu) with the comforting, savory taste of ramen. By using a rice cooker, you can create this delicious meal with minimal effort and cleanup. And best of all, you can also make this on the stovetop as well.
The combination of ground meat and tofu creates a rich, savory base. The addition of soy sauce, oyster sauce, and douchi (fermented black beans) intensifies the umami flavor, giving the dish depth and complexity.
Doubanjiang (fermented broad bean paste) is the key ingredient that provides the characteristic spiciness and pungency of Mabo Dofu. This spicy bean paste, along with the minced garlic and ginger, infuses the dish with a warm, aromatic heat that lingers on the palate.
Recommended Rice Cookers
Using a rice cooker for this dish simplifies the cooking process and ensures everything is cooked to perfection with minimal supervision. It’s a great way to make a traditional dish more accessible, especially if you’re pressed for time or prefer a hands-off approach to cooking.
I grew up using rice cookers from the brands Tiger and Zojirushi. Here are a few from them that I would recommend. I’ve linked a few options depending on how large of a rice cooker you need. On that note… let’s get cooking!
Key Features to Look For:
- Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
- Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
- Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
- Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
Rice Cooker Mabo Dofu Ramen
- Total Time: 15 minutes
Description
Mabo Dofu Ramen made in a rice cooker features spicy, savory ground beef, tender tofu, and chewy ramen noodles in a rich, aromatic broth infused with garlic, ginger, and doubanjiang.
Ingredients
- 1/2 lb ground meat (beef or pork)
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 5 cups bone broth or chicken broth
- 2 tablespoons hondashi
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon doubanjiang (chili bean paste; substitute for gochujang)
- 2 servings ramen noodles
- 1 tablespoon sesame oil
- 1/2 block soft or silken tofu, diced
Instructions
- To a rice cooker, add your ginger, garlic, and ground pork or beef. Turn on Slow Cook setting for 5-7 minutes. Open lid and begin mixing to ensure it all cooks evenly until browned.
- Add your bone broth, hondashi, soy sauce, oyster sauce, and doubanjiang and stir until well combined.
- Add in the ramen noodles and tofu and close rice cooker lid. Turn on Slow Cook setting again and cook for about 5-6 minutes, or until noodles are cooked all the way though.Divide the cooked noodles into serving bowls and drizzle with sesame oil. Ladle the hot broth over the noodles.
- Prep Time: 3 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: 2