Easy Tuna Mapo Tofu Rice Bowl Recipe
Simple and Delicious Tuna Mapo Tofu Rice Bowl Using Canned Tuna Instead of Meat
Looking for a unique one-bowl meal? Try this Tuna Mapo Tofu Rice Bowl, a delightful combination of savory doubanjiang sauce, tender tofu, and savory tuna. It’s perfect for a hearty and satisfying meal. Simply mix it with rice for an exquisite dish. You can create a wonderful meal with simple ingredients.
Basic Ingredients- 2 bowls of warm cooked rice
- 300g firm tofu (for pan-frying)
- 1 can (100g) canned tuna
- 1/3 stalk green onion
- 1 chili pepper (e.g., Korean green chili)
- 1 red chili pepper
Spicy and Sweet Seasoning- 2 Tbsp chili oil
- 2 Tbsp doubanjiang (spicy bean paste)
- 1 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin or rice wine)
- 2/3 Tbsp sugar (adjust to taste)
- A little sesame oil (optional)
- 1.5 cups water (using a paper cup)
- 1 Tbsp cornstarch
- 3 Tbsp water (for cornstarch slurry)
- 2 Tbsp chili oil
- 2 Tbsp doubanjiang (spicy bean paste)
- 1 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin or rice wine)
- 2/3 Tbsp sugar (adjust to taste)
- A little sesame oil (optional)
- 1.5 cups water (using a paper cup)
- 1 Tbsp cornstarch
- 3 Tbsp water (for cornstarch slurry)
Cooking Instructions
Step 1
First, remove excess water from the tofu. You can wrap the firm tofu in paper towels or microwave it for about 3 minutes to easily drain the water. Discard any accumulated water in the dish.
Step 2
Dice the drained tofu into bite-sized cubes, about 1.5cm in size. Be careful not to cut them too small, or they might break apart during cooking.
Step 3
Finely chop the green onion for added fragrance. Slice the chili peppers in half, remove the seeds, and then mince them finely to add spiciness and color. Also, mince the garlic beforehand.
Step 4
When draining the canned tuna, don’t drain all the oil. Lightly pour off the oil that has accumulated on top. A little oil remaining will make the dish more savory and moist.
Step 5
Heat a pan and add 2 tablespoons of chili oil. Add the chopped green onions and minced garlic. Stir-fry over low heat until fragrant, being careful not to burn them.
Step 6
Once the aroma of green onion and garlic is released, add the drained tuna and minced chili peppers. Stir-fry over medium-low heat. Gently mix to avoid breaking the tuna.
Step 7
For an enhanced flavor, sprinkle some black pepper, if desired. Stir-fry until the tuna and vegetables are well combined.
Step 8
Now it’s time to add the seasoning ingredients. Add 2 tablespoons of doubanjiang, 1 tablespoon of soy sauce, 2 tablespoons of cooking wine, and about 2/3 tablespoon of sugar. Stir well and cook over medium-low heat.
Step 9
Continue to stir-fry over medium-low heat until the doubanjiang, tuna, and vegetables are well combined and the sauce has penetrated the ingredients. You’ll notice a delicious aroma filling the kitchen.
Step 10
Pour in 1.5 cups of water (measured with a paper cup) and bring to a boil over medium heat. The sauce will thicken as it reduces.
Step 11
Once the liquid boils, add the diced tofu. When it boils again, reduce the heat to medium-low and simmer for about 2 minutes. Avoid overcooking the tofu, as it can break apart or become too salty. Taste and if it’s too bland, add a little more water and sugar to adjust the seasoning.
Step 12
In a small bowl, mix 1 tablespoon of cornstarch with 3 tablespoons of water until smooth. Create a clear cornstarch slurry.
Step 13
When thickening the sauce, don’t add all the cornstarch slurry at once. Add it a spoonful at a time, stirring constantly, until you reach your desired consistency. Once the sauce has thickened, turn off the heat. If it’s too thick, it might be difficult to mix with the rice.
Step 14
With the heat turned off, finish by adding a little sesame oil and a sprinkle of toasted sesame seeds. This step is optional but adds a lovely nutty aroma. Mix gently.
Step 15
Serve generously over hot cooked rice, and your delicious Tuna Mapo Tofu Rice Bowl is complete! Enjoy your meal.
