Name: Firefly Squid Mapo Tofu (with Deep-Fried Tofu)
Cuisine: 中華
Ingredients: Firefly squid (large, from Toyama Prefecture) to taste; Deep-fried tofu (momen/firm type) to taste; Ground beef and pork mix (pre-cooked) 100g; White scallion to taste; Pickled cucumber (such as Kyu-chan) to taste; Grated garlic 1 tsp; Sichuan doubanjiang (chili bean paste) 2 tbsp; Miso (Marukome Miso Koji Bijin) 2 tbsp; Vegetable oil 2 tbsp; Water 200ml; Premium Chinese seasoning paste (Gokujo Chuka Jan) 1 tsp; Sake 1 tbsp; Nama Shoyu Koji (raw soy sauce koji) 1 tbsp; Pepper a pinch; Oyster sauce 1 tsp; Potato starch slurry to taste; Homemade chili oil to taste; Sichuan pepper (sansho) to taste

About "Firefly Squid Mapo Tofu (with Deep-Fried Tofu)"

An original Mapo Tofu recipe featuring firefly squid, a seasonal spring delicacy. By using torn deep-fried tofu instead of regular tofu and pickled cucumber instead of douchi (fermented black beans), this dish is made easy for home cooks. The deep spiciness from the combination of doubanjiang and miso blends beautifully with the rich, savory flavor of the firefly squid's innards. Finished with homemade chili oil and Sichuan pepper, it offers an authentic, tongue-numbing Sichuan flavor. This rice-stealing dish is a must-try during the brief season when firefly squid is available.

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Tips for Making "Firefly Squid Mapo Tofu (with Deep-Fried Tofu)"

Ingredients
- Use plump, large firefly squid from Toyama Prefecture to keep their shape intact.
Prep
- Remove the eyes, beak, and transparent quill (cartilage) of the firefly squid for a tender texture.
Prep
- Tear the deep-fried tofu by hand instead of using a knife to create uneven surfaces that hold the mapo sauce better.
Prep
- Slice the white scallion into rounds instead of mincing to retain its presence.
Prep
- Use pickled cucumber as a substitute for douchi (fermented black beans), chopping it roughly to keep its crunchy texture.
Heat control
- Add garlic, doubanjiang, miso, and oil to a cold pan, then heat on low to slowly infuse the oil with flavor.
Heat control
- Adding ingredients like scallions early helps prevent the doubanjiang from burning.
Heat control
- Do not overcook the firefly squid after adding them; overheating shrinks them and causes their innards to leak.
Seasoning
- Balance the saltiness of doubanjiang with the sweetness and richness of miso to create a deep flavor at home.
Seasoning
- Add 1 tsp of premium Chinese seasoning paste as a secret ingredient to boost the umami.
Finishing
- Pour in the potato starch slurry in about 3 batches to adjust the thickness to your liking.
Finishing
- Drizzle generously with homemade chili oil and finish with a sprinkle of Sichuan pepper.

Ingredients for "Firefly Squid Mapo Tofu (with Deep-Fried Tofu)"

18 items

* Tap ingredient names to find on Amazon

Fireflysquid (large, from Toyama Prefecture) to taste
Deep-friedtofu (momen/firm type) to taste
Groundbeef and pork mix (pre-cooked) 100g
Whitescallion to taste
Pickledcucumber (such as Kyu-chan) to taste
Gratedgarlic 1 tsp
Sichuandoubanjiang (chili bean paste) 2 tbsp
Miso(Marukome Miso Koji Bijin) 2 tbsp
Vegetableoil 2 tbsp
Water200ml
PremiumChinese seasoning paste (Gokujo Chuka Jan) 1 tsp
Sake1 tbsp
NamaShoyu Koji (raw soy sauce koji) 1 tbsp
Peppera pinch
Oystersauce 1 tsp
Potatostarch slurry to taste
Homemadechili oil to taste
Sichuanpepper (sansho) to taste

How to Make "Firefly Squid Mapo Tofu (with Deep-Fried Tofu)"

1
[Prep: Firefly Squid] Remove the eyes of the firefly squid, and use tweezers to pluck out the hard beak at the base of the tentacles. Then, pull out the transparent quill (cartilage) from inside the body.
2
[Prep: Deep-Fried Tofu] Tear the deep-fried tofu into bite-sized pieces by hand instead of using a knife.
3
[Prep: White Scallion] Thinly slice the white scallion.
4
[Prep: Pickled Cucumber] Roughly chop the pickled cucumber to retain its crunchy texture.
5
In a cold frying pan, add 1 tsp grated garlic, 2 tbsp doubanjiang, 2 tbsp miso, and 2 tbsp vegetable oil.
6
Place over low heat and stir-fry slowly to infuse the oil with the aromas. Once it starts bubbling, add the white scallion to bring out its sweetness.
7
Add the pickled cucumber, torn deep-fried tofu, and pre-cooked ground meat, then stir-fry everything together briefly.
8
Add 200ml water and 1 tsp of premium Chinese seasoning paste as a secret ingredient.
9
Once the soup comes to a boil, add 1 tbsp sake and taste it. Adjust the flavor by adding 1 tbsp raw soy sauce koji, a pinch of pepper, and 1 tsp oyster sauce.
10
Add the prepped firefly squid and quickly toss everything together, being careful not to overcook them.
11
Pour in the potato starch slurry in about 3 batches, stirring to reach your desired thickness.
12
Once the sauce becomes glossy, transfer to a serving dish. Drizzle generously with homemade chili oil and sprinkle with Sichuan pepper to finish.

Detailed Commentary on "Firefly Squid Mapo Tofu (with Deep-Fried Tofu)"

* Content organized by topics from the video.

Spring, Business Trips, and a New Employee

Hello everyone, I'm Komugi Kin. Lately, the temperature has been fluctuating wildly between cold and warm, making it hard for my body to keep up. Today is very warm, so I'm filming energetically in short sleeves! April has arrived, and my schedule is packed. Tomorrow, I'm heading to Hachinohe Park Hotel in Aomori Prefecture for a business trip. This year, I've also been invited to various places across the country, including Kagoshima, Wakayama, Miyakonojo in Miyazaki, and for the third consecutive year, the Sapporo Grand Hotel in Hokkaido. I'm incredibly grateful. Furthermore, on April 1st, a new colleague, Watanabe-kun, joined our company. Surprisingly, he applied after watching this YouTube channel! He might join us in the next video shoot. Currently, he is visiting his hometown in Miyagi Prefecture during the three-day weekend, but I hope he returns full of energy after the holidays. Now, let's get cooking!

Spring Firefly Squid & Unique Mapo Ingredients

Today, I'm introducing 'Firefly Squid Mapo Tofu,' featuring a perfect spring ingredient. While firefly squid is typically served with vinegared miso (sumiso), I'm turning it into a slightly unconventional Mapo Tofu as my new creation for Spring 2026. The main ingredient is plump, beautiful firefly squid from Toyama Prefecture. Instead of regular tofu, we'll use firm-type deep-fried tofu (atsuage). We'll also use pickled cucumber to add texture and depth, along with 100g of pre-cooked ground beef and pork mix, white scallion, and grated garlic. For seasonings, we'll use store-bought Sichuan doubanjiang and 'Nama Shoyu Koji' (raw soy sauce koji), which combines the mellow flavors of miso and soy sauce. Since store-bought doubanjiang alone can be too salty, combining it with koji seasonings or miso allows you to create an authentic, deep flavor right at home.

Torn Tofu and Crunchy Pickled Cucumber

Let's start with the prep. First, for the deep-fried tofu, we won't be using a knife at all. We'll tear it into bite-sized pieces by hand. Tearing it creates uneven surfaces, allowing the mapo sauce to cling to it beautifully. Also, unlike regular tofu, deep-fried tofu doesn't release much water, which is a huge advantage. Next, for the white scallion, we'll slice it thinly into rounds rather than mincing it, so it retains its presence. Now, for the pickled cucumber. Traditional Chinese cooking uses 'douchi' (fermented black beans), but since it's hard to find in average households, we'll substitute it with pickled cucumber (like Kyu-chan). The fermented flavor and saltiness of the pickles add a deep richness to the dish. We want to enjoy the crunchy texture, so the key is to chop it roughly rather than mincing it too finely.

Prepping Firefly Squid & Fun Origin Facts

Next, let's prep our star ingredient, the firefly squid. To make them delicious, a little tedious but careful prep is essential. First, remove the eyes, and use tweezers to pluck out the hard beak at the base of the tentacles. Then, slide out the transparent quill (cartilage) from inside the body. This dramatically softens the texture. Here's a little trivia about firefly squid: Toyama and Hyogo prefectures are famous origins, but Hyogo actually has an overwhelmingly larger catch. Hyogo firefly squid hit the market early in the season and tend to be slightly smaller. Because of this, when restaurants make sauces or pastes, they often blend Hyogo squid with abalone liver sauce. Today, since we want to keep their shape intact, we are using the plump, large ones from Toyama Prefecture.

Building the Aromatic Base & Secret Sauce

Once the prep is done, it's time to cook. In a cold frying pan before turning on the heat, add 1 tsp grated garlic, 2 tbsp doubanjiang, and an equal amount (2 tbsp) of Marukome's 'Miso Koji Bijin,' then add 2 tbsp vegetable oil. Place it over low heat and stir-fry slowly to transfer the aromas into the oil. My personal touch is rounding out the saltiness of the doubanjiang with the sweetness and richness of the miso. Once it smells wonderful and starts bubbling, add the scallions to draw out their sweetness. Adding ingredients like scallions early also helps prevent the doubanjiang from burning. Next, toss in the pickled cucumber, torn deep-fried tofu, and pre-cooked ground meat. Stir-fry briefly, then add 200ml of water. Here, add 1 tsp of 'Gokujo Chuka Jan' (premium Chinese seasoning paste) as a secret ingredient. This highly savory seasoning is highly recommended and even available as a hometown tax donation item in Shinagawa Ward.

Seasoning & Perfect Firefly Squid Heat Control

Once the soup comes to a boil, let's adjust the seasoning. First, add 1 tbsp sake and taste it. Once you confirm the spicy kick is there, add 1 tbsp raw soy sauce koji, a pinch of pepper, and 1 tsp oyster sauce for depth and a hint of sweetness. Once everything is well combined, generously add the prepped firefly squid. The most crucial point after adding the squid is not to overcook them. Overheating will cause them to shrink, toughen, and lose their delicious innards. Give it a quick toss, then pour in the potato starch slurry in about three batches to adjust the thickness to your liking. Once the sauce comes together and looks glossy, we are ready for the final touch.

Finishing with Chili Oil & the Ultimate Taste

To finish, drizzle a generous amount of my special homemade chili oil. The fragrant aroma and vibrant red oil spread throughout, instantly elevating the dish's appearance. Plate it generously and sprinkle with Sichuan pepper to complete. Let's dig in while it's hot! First, the deep-fried tofu. The savory mapo sauce clings to the torn edges, bursting with flavor with every bite. When you eat the firefly squid, the rich flavor of its innards bursts in your mouth. This rich creaminess blends perfectly with the spiciness of the mapo, making it an absolute win. The crunchy texture of the roughly chopped pickled cucumber also provides a wonderful accent. This is truly a 'rice thief' dish that will make your rice disappear. The season for firefly squid is short, so please try making this soon!

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