This is a Japanese version of popular Chinese dish (mapo tofu), which is a spicy stew of tofu and ground pork. My Mabo Tofu is seasoned with miso, and it gives nice rich flavor to the dish. For the spicy heat and extra umami, tobanjan (Chinese chili bean paste) is an essential ingredient for this dish. While there is no ideal substitute for this ingredients, if you can’t find it, Sriracha could work also. You can make this dish with any classic-style donabe, or Mushi Nabe without the steam grate. I used my Bistro Mushi Nabe in the photos in this recipe.