Amazing Mapo Tofu Rice Bowl with Tuna
Incredibly Delicious Mapo Tofu Rice Bowl Recipe Without Meat
I absolutely love Mapo Tofu! And guess what? If you have a can of tuna in your pantry, you can create an unbelievably flavorful Mapo Tofu that rivals any restaurant, all without meat. This recipe uses tuna as a fantastic substitute, delivering rich, savory notes that will surprise and delight you.
Vegetables- 1/3 stalk Green Onion, finely chopped
- 1/2 Onion, finely minced
- 1/2 Bell Pepper, finely minced (optional, adds texture and flavor)
Cooking Instructions
Step 1
First, prepare all your vegetables. Finely chop the green onion, and mince the onion and bell pepper (if using). The bell pepper adds a wonderful crisp texture and a hint of sweet-sour flavor, making the Mapo Tofu even more exciting. If you don’t have it, feel free to skip it.
Step 2
Next, get your main ingredients ready: the tuna and tofu. Drain the tuna thoroughly. Cut the tofu into bite-sized cubes. With your ingredients prepped, you’re all set to start cooking!
Step 3
Heat a generous amount of cooking oil in a wide pan over low heat. Add the chopped green onion and gochugaru, and slowly stir-fry to create a fragrant chili oil. Be very careful here: high heat will burn the chili flakes instantly, so always use low heat and keep stirring.
Step 4
Once the chili oil is fragrant, add the drained tuna, minced onion, and bell pepper. Stir-fry together over medium-low heat until the vegetables become slightly translucent and the tuna is well combined with them.
Step 5
Add the soy sauce and oyster sauce (if using) to the sautéed ingredients. This will provide seasoning and a deep, savory flavor. Stir again to ensure the sauce is evenly distributed.
Step 6
Now it’s time to add the key ingredient for that authentic Mapo Tofu flavor: Doubanjiang. Add 1 tablespoon of Doubanjiang. Be mindful not to add too much, as it can overpower the other flavors and make the dish less enjoyable. Stick to the recommended amount for the best taste.
Step 7
Once the Doubanjiang is well incorporated, pour in 1 cup of water (about 200ml) and increase the heat to medium-high. Bring the mixture to a simmer. You can add a little more water if you prefer a less thick sauce.
Step 8
As the sauce starts to bubble, gently add the cubed tofu. Stir carefully to coat the tofu with the sauce and let it simmer until the tofu is heated through and has absorbed some of the flavor. Be gentle to avoid breaking the tofu.
Step 9
When the tofu is cooked, prepare the cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water. Gradually pour the slurry into the simmering Mapo Tofu while stirring constantly. This is crucial: pour it in a stream all over the pan, not in one spot, and stir immediately to prevent lumps and achieve a smooth, glossy consistency.
Step 10
Your delicious Mapo Tofu is ready! Serve generously over a bowl of warm rice for an absolutely fantastic meal.
Step 11
Even without meat, this Mapo Tofu is incredibly satisfying and flavorful. Personally, I prefer this tuna version over the traditional meat one – it’s that good! I genuinely recommend you try making it.
