Mapo Tofu Rice Bowl (No Doubanjiang)
Let’s Make Mapo Tofu Rice Bowl!
A recipe for delicious Mapo Tofu Rice Bowl made without doubanjiang! It’s incredibly tasty?!
Ingredients- 1 block Firm Tofu
- 1/2 stalk Green Onion (white and green parts, chopped)
- 2 Chili Peppers (chopped, adjust to spice preference)
- Ground Meat (to your liking, approx. 100-150g)
Seasoning- 1 Tbsp Cooking Wine (like Mirin)
- A pinch of Black Pepper
- 1 Tbsp Minced Garlic
- Cooking Oil (for fragrant oil, generous amount)
- 1 Tbsp Soy Sauce
- 1/2 Tbsp Oyster Sauce
- 1/2 Tbsp Sugar
- 3 Tbsp Corn Syrup or Oligosaccharide (for shine and sweetness)
- 2 Tbsp Gochujang (Korean chili paste, for spiciness and umami)
- 1 Tbsp Doenjang (Korean soybean paste, for depth of flavor)
- A little Sesame Oil (for finishing)
- MSG (optional, for enhanced umami)
- 1 Tbsp Gochugaru (Korean chili flakes, adjust spice level)
- 1 Tbsp Cooking Wine (like Mirin)
- A pinch of Black Pepper
- 1 Tbsp Minced Garlic
- Cooking Oil (for fragrant oil, generous amount)
- 1 Tbsp Soy Sauce
- 1/2 Tbsp Oyster Sauce
- 1/2 Tbsp Sugar
- 3 Tbsp Corn Syrup or Oligosaccharide (for shine and sweetness)
- 2 Tbsp Gochujang (Korean chili paste, for spiciness and umami)
- 1 Tbsp Doenjang (Korean soybean paste, for depth of flavor)
- A little Sesame Oil (for finishing)
- MSG (optional, for enhanced umami)
- 1 Tbsp Gochugaru (Korean chili flakes, adjust spice level)
Cooking Instructions
Step 1
First, prepare all your vegetables (green onions, chili peppers) and tofu by washing and chopping them into bite-sized pieces. Lightly pat the tofu dry with paper towels for better texture.
Step 2
Heat a generous amount of cooking oil in a pan over medium-low heat. Add the chopped white parts of the green onion and sauté until fragrant to create infused green onion oil. Be careful not to burn it.
Step 3
Once the green onion aroma is strong, add the ground meat to the pan. Increase the heat to high and stir-fry, breaking up any clumps, until the meat is fully cooked.
Step 4
When the meat is cooked, add all the seasoning ingredients listed above (except for sesame oil): cooking wine, pepper, minced garlic, soy sauce, oyster sauce, sugar, corn syrup, gochujang, doenjang, and gochugaru. Stir-fry quickly over high heat for about 1 minute to toast the spices and deepen their flavor. Ensure nothing burns.
Step 5
Pour in 2 to 3 cups of water (using a paper cup as a measure) to dissolve the seasoning mixture. Bring to a boil, then taste and adjust the seasoning. If it’s too salty, add a little more water.
Step 6
Gently add the chopped tofu and chili peppers (if using, especially Korean Cheongyang peppers) to the pan. Mix carefully to coat them evenly with the sauce. (Optional) If the sauce is too thin, you can thicken it by gradually adding a slurry made from 1 Tbsp cornstarch mixed with 2 Tbsp water, stirring until it reaches your desired consistency. If you don’t have cornstarch, a small amount of flour can be used as a substitute, or you can skip this step. For an extra boost of flavor, a tiny pinch of MSG can be added.
Step 7
Finally, just before turning off the heat, drizzle in a little sesame oil for a wonderful nutty aroma. Give it a final stir and serve generously over a bowl of warm rice for a delightful Mapo Tofu Rice Bowl!
