Spicy and Flavorful Mapo Tofu Rice Bowl (My Golden Recipe)
How to Make Mapo Tofu Rice Bowl: My Own Golden Recipe for a Stress-Relieving Meal
Mapo Tofu! I love eating tofu, and while I usually enjoy its mild flavor, sometimes I crave a spicy version like this. Instead of using chili oil, I sauté spicy chili powder to create my own golden recipe, frying the chili powder and meat in the rendered fat for an exceptionally rich meat flavor. When you’re in the mood for a unique tofu dish, this Mapo Tofu rice bowl is sure to tantalize your taste buds!
Main Ingredients- 1 block soft tofu
- 200g minced pork
- 3 Cheongyang peppers (spicy Korean chili peppers)
- A small amount of shredded green onion (white part recommended)
Cooking Instructions
Step 1
First, cut the tofu into bite-sized cubes, about 1.5cm. Finely chop the Cheongyang peppers. Shred the white part of the green onion thinly.
Step 2
Bring a pot of water to a boil with a pinch of coarse salt. Gently blanch the cubed tofu for 1-2 minutes. This step firms up the tofu and removes any impurities, leading to a cleaner taste. Drain the blanched tofu on a sieve.
Step 3
Heat a pan over medium heat and add cooking oil. Sauté the shredded green onion, chopped Cheongyang peppers, minced garlic, and minced ginger until fragrant. Once aromatic, add the minced pork and cooking wine. Break up the pork as it cooks until it turns white. Now, add the spicy chili powder and stir-fry over low heat, being careful not to burn it, until the chili powder releases its oils. This method of frying the chili powder directly creates a richer flavor than using pre-made chili oil.
Step 4
Pour 1.5 cups of water into the pan with the stir-fried ingredients and bring to a boil over high heat. Once boiling, stir in the Doubanjiang, oyster sauce, soy sauce, and sugar. Mix well and adjust seasoning with a pinch of black pepper if desired.
Step 5
In a small bowl, whisk together 1-2 tablespoons of cornstarch and 2 tablespoons of water to create a smooth slurry. While the sauce is boiling, gradually pour in the starch slurry, stirring constantly to avoid lumps. Add just enough slurry to reach a thick, glossy consistency. Finish by turning off the heat and drizzling in a little sesame oil for added aroma.
Step 6
Serve the finished Mapo Tofu generously over freshly steamed rice. Sprinkle with toasted sesame seeds for a beautiful presentation and an extra nutty flavor. This dish is so delicious, it’s sure to be a ‘rice thief’!
