Delicious & Savory Mapo Tofu Rice Bowl
Authentic Mapo Tofu Rice Bowl Recipe You Can Make at Home!
Enjoy a delightful dish with soft tofu and flavorful minced pork simmered in a sweet and spicy sauce, perfect for finishing off a bowl of rice! This recipe provides detailed steps and helpful tips, making it easy for anyone to follow.
Main Ingredients- 1 block Tofu (approx. 300g)
- 300g Minced Pork
- 1 Onion (medium size)
- 1 stalk Scallion (approx. 30cm)
- 500ml Water
- 3 Tbsp Minced Garlic
Cornstarch Slurry (for thickening)- 3 Tbsp Cornstarch
- 5 Tbsp Water
Mapo Tofu Sauce- 1.5 Tbsp Gochujang (Korean chili paste)
- 1/3 Tbsp Doenjang (Korean soybean paste) (adjust based on saltiness)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Sugar
- 0.5 Tbsp Oyster Sauce
- 1 Tbsp Soy Sauce
- 1 tsp Black Pepper
- 3 Tbsp Cornstarch
- 5 Tbsp Water
Mapo Tofu Sauce- 1.5 Tbsp Gochujang (Korean chili paste)
- 1/3 Tbsp Doenjang (Korean soybean paste) (adjust based on saltiness)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Sugar
- 0.5 Tbsp Oyster Sauce
- 1 Tbsp Soy Sauce
- 1 tsp Black Pepper
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Peel and wash the onion, then dice it into small cubes of about 0.5cm. Cutting them small helps the sauce absorb better and improves the texture.
Step 2
Similarly, chop the scallion as finely as possible. Use both the white and green parts for a fragrant aroma. Finely chop and set aside.
Step 3
Prepare 300g of minced pork. Using fresh pork will result in a more delicious dish.
Step 4
Drain the tofu from its packaging and place it on a sieve. Rinse it lightly under running water, then cut it into cubes of about 1.5cm. Be careful not to cut them too small, as they might break apart during cooking.
Step 5
Now, let’s make the cornstarch slurry to thicken the sauce. In a bowl, combine 3 Tbsp of cornstarch and 5 Tbsp of water, and mix well until there are no lumps. It’s important to stir this mixture again just before adding it to the pan to prevent clumping.
Step 6
Heat a wide, deep pan or wok over high heat. Add cooking oil, then add the chopped onion, scallion, and minced garlic. Stir-fry until fragrant. The key is to cook until the vegetables become translucent and release a sweet aroma.
Step 7
Add the minced pork and 1 tsp of black pepper to the sautéed vegetables. Stir-fry quickly over high heat. Use chopsticks or a spatula to break up any clumps of meat and cook until the pork loses its pink color.
Step 8
Once the pork is cooked, prepare the sauce ingredients for the Mapo Tofu. Add 1 Tbsp of gochugaru, 1/3 Tbsp of doenjang (adjust the amount based on the saltiness of your doenjang), and 1.5 Tbsp of gochujang to the pan.
Step 9
Next, add 1 Tbsp of soy sauce, 0.5 Tbsp of oyster sauce, and 0.5 Tbsp of sugar. Stir-frying these ingredients with the pork will create the rich, characteristic flavor of Mapo Tofu.
Step 10
Now, stir-fry everything over medium heat until all the seasonings are well combined with the minced pork. Stir for about 1-2 minutes, ensuring the sauce doesn’t burn. You should notice a savory aroma.
Step 11
Once the pork and seasonings are well sautéed, add 500ml of water and the cubed tofu. Bring to a boil over high heat. Stir gently to combine the ingredients. Once the sauce is bubbling, reduce the heat to medium-low.
Step 12
As the tofu simmers and absorbs the flavors from the sauce, give the prepared cornstarch slurry a quick stir and gradually pour it into the pan while stirring. Cook until the sauce thickens to your desired consistency. Once it reaches the right thickness, turn off the heat. Serve generously over warm rice for a delicious Mapo Tofu Rice Bowl!
