Spicy and Flavorful Korean-Style Mapo Tofu Recipe
Homemade Korean-Style Mapo Tofu with Authentic Doubanjiang Sauce
Experience the perfect harmony of spicy and sweet sauce, tender tofu, and chewy ground pork! This recipe is tailored to the Korean palate, featuring a homemade doubanjiang sauce for an even richer flavor. It’s a true rice-lover’s dream!
Main Ingredients
- 1 block Tofu
- 200g Ground Pork
- 1/2 Potato
- 1/3 Zucchini
- 1/2 Onion
Sauce Ingredients
- 1 Tbsp Doubanjiang (Spicy Bean Paste)
- 1 Tbsp Doenjang (Soybean Paste)
- 1/2 Tbsp Soy Sauce
- 1/2 Tbsp Oyster Sauce
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Doubanjiang (Spicy Bean Paste)
- 1 Tbsp Doenjang (Soybean Paste)
- 1/2 Tbsp Soy Sauce
- 1/2 Tbsp Oyster Sauce
- 1/2 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, thoroughly pat the tofu dry with paper towels. This helps the tofu maintain its shape and prevents it from breaking apart during cooking. Cut the tofu into bite-sized cubes, approximately 2cm in size.
Step 2
Heat a generous amount of oil in a deep pan or pot. Pan-fry the tofu cubes until they are golden brown. (Tip: This step is optional and useful if you prefer to serve the doubanjiang sauce separately from the tofu. If your child dislikes tofu, frying it can change its texture, making it more appealing.)
Step 3
A note regarding the doubanjiang sauce, which can be used selectively during tofu preparation. (For this recipe, we used ‘HOT SOYBEAN PASTE’ purchased in Taiwan. As its spiciness level was uncertain, a small bottle was chosen. Upon tasting, it was found to be quite spicy.)
Step 4
While the tofu is frying, let’s make the delicious sauce! In a bowl, combine 1 tablespoon of doubanjiang, 1 tablespoon of doenjang, 1/2 tablespoon of soy sauce, 1/2 tablespoon of oyster sauce, and 1/2 tablespoon of minced garlic. Mix well. (Tip: The doubanjiang used was quite spicy, so approximately 90% of the chili pieces were removed to moderate the heat. Unlike the sharp spiciness of chili peppers like peperoncino, the chili in doubanjiang has a pleasant, Korean-style spiciness.)
Step 5
After removing the chili pieces from the doubanjiang, its volume was reduced by about half. To balance the flavors, an equal amount of doenjang was added. This helps to reduce the spiciness while enhancing the savory depth.
Step 6
Now, it’s time to prepare the vegetables for the mapo tofu. Dice the potato, zucchini, and onion into bite-sized cubes, about 1cm in size. Cutting them into similar sizes ensures even cooking.
Step 7
Heat some cooking oil in a deep pan and add the ground pork. Stir-fry the pork, adding 1 tablespoon of cooking wine (mirin or sake) to eliminate any gamey odor. (Tip: Since the sauce is already seasoned, no additional salt is needed for the pork.)
Step 8
Once the pork is fully cooked, add the potato (the firmest vegetable) and stir-fry. After the potato begins to soften slightly, add the zucchini and onion and sauté for another 2-3 minutes. Then, pour in 1/2 cup (about 100ml) of water and bring to a simmer. (Tip: To maintain a pleasant bite to the vegetables, cook until the potatoes are about halfway done, rather than letting them become completely soft.)
Step 9
Add all of the prepared sauce to the pan and let it simmer together, allowing the flavors to meld with the vegetables and pork. Stir occasionally to ensure the sauce is evenly distributed.
Step 10
The taste is absolutely delicious! The richness from the pork combined with the spiciness of the doubanjiang creates a dish that is not greasy and stimulates the appetite. It’s the perfect accompaniment to a bowl of rice.
Step 11
Finally, arrange the golden-brown fried tofu on a plate and generously ladle the simmered mapo tofu sauce next to it. This completes your delicious homemade mapo tofu! Enjoy it with warm rice.
