Step 1

First, prepare all the ingredients for your Mapo Tofu. Since we’re omitting meat, using 1.5 blocks of tofu will yield about 2 servings. If you don’t have Doubanjiang, you can substitute it with Ssamjang (a Korean soybean paste mixture) for a similar savory and spicy kick. The green onions are for garnish to add color and freshness, while the green and red chili peppers are primarily for visual appeal; feel free to omit them if they aren’t readily available.

Step 2

Let’s get the vegetables prepped. Finely chop the onion and mushrooms, aiming for a slightly chunky texture so they retain some bite. Thinly slice the green onion. For the green and red chili peppers, slice them into thin rounds or diagonal pieces, about 0.5 cm thick. Cut the tofu into bite-sized cubes, roughly 2 cm square, ensuring they are uniform so they cook evenly and absorb the sauce beautifully.

Step 3

Now, let’s start cooking! Heat a wok or deep pan over medium heat. Add 1/3 cup of cooking oil, the thinly sliced green onion, and 1 Tbsp of minced garlic. Sauté for about 1 minute until fragrant. The key here is to infuse the oil with the aromatic flavors of the scallions and garlic.

Step 4

Once the aromatics are fragrant, add 2 Tbsp of chili powder. Reduce the heat to medium-low and stir-fry for about 2-3 minutes. This step is crucial for developing the deep, spicy flavor of the Mapo Tofu. Be careful not to burn the chili powder; stir continuously.

Step 5

Add the roughly chopped onion and mushrooms, along with the sliced green and red chili peppers. Stir-fry for about 2 minutes. The vegetables will release their natural sweetness and fragrance, adding depth to the dish.

Step 6

It’s time to add the flavor-boosting sauce ingredients! Stir in 2 Tbsp of cooking wine, 1.5 Tbsp of Doubanjiang (or Ssamjang), 1 Tbsp of soy sauce, and 1/2 Tbsp of sugar. You can also add a pinch of ginger powder, salt, and black pepper to taste. Continue to stir-fry everything together for a minute to meld the flavors.

Step 7

Pour in 1 cup of water and bring the mixture to a simmer. Once boiling, gently add the prepared tofu cubes. Let it simmer for another 1-2 minutes, allowing the tofu to absorb the delicious sauce. Stir gently to prevent the tofu from breaking apart.

Step 8

To achieve that signature thick, glossy sauce, let’s make a cornstarch slurry. In a small bowl, combine 1/3 Tbsp of cornstarch (or potato/sweet potato starch) with 3 Tbsp of water. Whisk quickly until smooth and no lumps remain.

Step 9

Gradually pour the cornstarch slurry into the simmering Mapo Tofu while stirring continuously. Add just enough to reach your desired thickness. Stir gently until the sauce thickens and becomes glossy. Be careful not to make it too dense.

Step 10

Just before turning off the heat, drizzle in 1/2 Tbsp of sesame oil. This adds a wonderful nutty aroma and extra layer of flavor to the finished dish.

Step 11

Spoon the warm cooked rice into your serving bowls. Generously ladle the rich, glossy Mapo Tofu over the rice, creating a beautiful and inviting presentation.

Step 12

Finally, garnish with the finely chopped green onions. Your healthy and delicious Mapo Tofu rice bowl is ready to be enjoyed! It’s a satisfying meal packed with the freshness of vegetables and the wholesome goodness of tofu.

Step 13