Easy & Delicious Homemade Mapo Tofu Rice Bowl
How to Make Mapo Tofu Rice Bowl Easily at Home Without Chili Oil
Enjoy the wonderfully spicy and savory Mapo Tofu Rice Bowl at home with ease! We’ll guide you through a detailed, beginner-friendly recipe that skips the complicated process of making chili oil. Discover the magic that will make you finish a bowl of rice in no time – let’s get started!
Main Ingredients
- 2 bowls of warm cooked rice
- 1/2 stalk of green onion
- 1/2 medium onion
- 200g minced pork
- 1 block of soft tofu (approx. 300g)
Slurry (for thickening)
- 2 Tbsp cornstarch or potato starch
- 4 Tbsp cold water
Mapo Tofu Sauce
- Pinch of black pepper
- 2 Tbsp cooking wine (like Cheongju or Mirin)
- 1 Tbsp minced garlic
- 2 Tbsp Doubanjiang (spicy broad bean paste)
- 200ml water
- 2 Tbsp cornstarch or potato starch
- 4 Tbsp cold water
Mapo Tofu Sauce
- Pinch of black pepper
- 2 Tbsp cooking wine (like Cheongju or Mirin)
- 1 Tbsp minced garlic
- 2 Tbsp Doubanjiang (spicy broad bean paste)
- 200ml water
Cooking Instructions
Step 1
First, prepare all the ingredients for your Mapo Tofu Rice Bowl. Dice the tofu into approximately 1.5cm cubes and finely chop the onion and green onion. (Tip: Soaking the diced tofu in water briefly can help remove bitterness and maintain its shape.)
Step 2
Heat 2 Tbsp of grapeseed oil in a pan over medium heat.
Step 3
Add the chopped green onion (1/2 stalk) to the heated pan and stir-fry for about 1 minute to release its fragrance. Once you can smell the aromatic green onion, proceed to the next step.
Step 4
Add the minced pork (200g) to the pan, breaking it up with your spatula to prevent clumps. Cook until the pork is mostly cooked through and no longer pink.
Step 5
Once the pork is cooked, add 2 Tbsp of cooking wine to remove any gamey odors and enhance the flavor. Cook briefly until the alcohol has almost evaporated.
Step 6
Sprinkle a pinch of black pepper to further enhance the pork’s flavor, then stir-fry again to combine.
Step 7
Now, carefully add the diced tofu (1 block) to the pan. Gently stir to mix the tofu with the pork and aromatics without breaking the pieces.
Step 8
Add the finely chopped onion (1/2 piece) and stir-fry with the tofu. Continue cooking until the onion becomes translucent.
Step 9
Add 1 Tbsp of minced garlic and stir-fry for a short while until the garlic becomes fragrant.
Step 10
Add 2 generous tablespoons of Doubanjiang, the key ingredient for the spicy and savory flavor of Mapo Tofu. Stir well to ensure the sauce coats all the ingredients.
Step 11
Pour in 200ml of water and let it simmer over medium-low heat until the sauce thickens and the flavors meld together. Continue simmering until the sauce starts to reduce and thicken.
Step 12
In a separate small bowl, measure out 2 Tbsp of starch.
Step 13
Add 4 Tbsp of cold water to the starch and whisk until smooth and lump-free to create the slurry. (Tip: Using cold water helps prevent the starch from clumping.)
Step 14
Once the Mapo Tofu sauce is bubbling, gradually add the prepared slurry while stirring continuously until you achieve your desired thickness. It’s best to add it little by little while checking the consistency. (I used all of it according to my preference.)
Step 15
Serve the warm cooked rice in a deep bowl, making sure it’s nicely mounded.
Step 16
Generously ladle the finished, delicious Mapo Tofu over the rice. Finally, sprinkle with sesame seeds, garnish with chopped green onion, and finish with a light drizzle of sesame oil for a mouth-watering Mapo Tofu Rice Bowl!
Step 17
Wishing you a healthy and happy meal today. Enjoy!
Step 18
Done!
