Savory Mapo Tofu Rice Bowl with Natural Seasonings
A Mapo Tofu Rice Bowl Recipe Flavored with Natural Seasonings
This Mapo Tofu is made with natural seasonings instead of doubanjiang. It offers a clean and satisfying flavor profile perfect for a healthy meal.
Ingredients- 2 bowls cooked rice
- 1 block tofu (firm or medium)
- 1/2 onion (small)
- 2 Tbsp minced green onion
- 1 tsp minced ginger
- 4 shiitake mushrooms
- 1 cup kelp-infused water
- 1 Tbsp soybean paste (doenjang)
- 1 Tbsp cornstarch slurry (1 Tbsp cornstarch + 1 Tbsp water)
- 1 red chili pepper (or red bell pepper)
- 2 Tbsp sesame oil
- 1 Tbsp soy sauce
- Pinch of salt
- 1 tsp chili oil (optional, for extra spice)
Cooking Instructions
Step 1
First, prepare the kelp-infused water by soaking a 5x5cm piece of dried kelp in 1 cup of water for about 10 minutes. This will add a wonderful depth of umami flavor.
Step 2
Heat 1 tablespoon of sesame oil in a pan over medium-low heat. Add the minced ginger and sauté until fragrant, about 30 seconds. This infuses the oil with a lovely aroma.
Step 3
Once the ginger is fragrant, add the chopped onion, sliced shiitake mushrooms, and thinly sliced red chili pepper. Sauté over medium heat until the onion becomes translucent and the mushrooms are tender. Cooking the vegetables well will bring out their natural sweetness.
Step 4
Now, it’s time to season. Add 1 teaspoon of chili oil (if you prefer a bit of spice) and 1 tablespoon of soybean paste (doenjang) to the pan. Stir and cook for about 1 minute over low heat to develop the savory and aromatic qualities of the paste and oil. Be careful not to burn it.
Step 5
Pour in the prepared kelp-infused water and 1 tablespoon of soy sauce. Stir well to combine, then bring the mixture to a simmer over medium heat. Let it bubble gently for a minute or two for the flavors to meld.
Step 6
Cut the tofu into 2cm cubes. Carefully add the tofu cubes to the simmering sauce. Gently stir to coat the tofu without breaking it. Season with a pinch of salt to taste. Remember that soybean paste is already salty, so adjust gradually.
Step 7
In a small bowl, whisk together 1 tablespoon of cornstarch and 1 tablespoon of water until smooth, creating a cornstarch slurry. Gradually add this slurry to the Mapo Tofu sauce while stirring continuously until it reaches your desired thickened consistency. Stop adding when it’s nicely thickened.
Step 8
Once the sauce has thickened to your liking, stir in the minced green onions. Cook for just another 30 seconds to warm them through and release their fresh aroma. This step adds a vibrant finish.
Step 9
Turn off the heat. Drizzle the remaining 1 tablespoon of sesame oil over the Mapo Tofu for an extra touch of fragrance and gloss. Your delicious Mapo Tofu is ready!
Step 10
Serve the warm cooked rice in bowls and generously top with the prepared Mapo Tofu. Enjoy your delightful Mapo Tofu Rice Bowl!
