Spicy and Savory Mapo Tofu Recipe (Chef Yi Yeon Bok Style)
Visually Appealing and Deliciously Addictive Mapo Tofu
Make delicious Mapo Tofu with your doubanjiang! Even without doubanjiang, this recipe turns out wonderfully. I’ve even packed this for lunch boxes.
Ingredients- 1 block (approx. 300g) firm tofu
- 50g ground pork or beef
- 1 stalk green onion (white part mainly)
- 1/5 carrot (small size)
- 3 Tbsp chili oil
- 1 Tbsp minced garlic
- 0.5 Tbsp doubanjiang (adjust to taste)
- 1 Tbsp oyster sauce
- 1 Tbsp sugar
- 0.5 Tbsp soy sauce
- 1 Tbsp cooking wine (such as Mirin or Cheongju)
- 200ml water
- Slurry (1 Tbsp cornstarch + 2 Tbsp water, mixed) as needed
Cooking Instructions
Step 1
First, cut the tofu into bite-sized cubes (about 2cm). Finely chop the white part of the green onion and mince the carrot. Heat a frying pan over medium heat and add 3 Tbsp of chili oil. Sauté the chopped green onion and minced garlic until fragrant. Once the green onion is lightly golden, add the minced carrot and ground meat. Stir-fry, breaking up any clumps, until the meat is cooked.
Step 2
When the meat is no longer pink, add 0.5 Tbsp soy sauce and 1 Tbsp cooking wine to remove any gamey odor and enhance flavor. Continue to stir-fry for about 1 minute to let the flavors meld.
Step 3
Pour 200ml of water into the pan and carefully add the cubed tofu. Next, add 0.5 Tbsp doubanjiang, 1 Tbsp oyster sauce, and 1 Tbsp sugar. Stir everything gently to combine. Reduce the heat to medium-low and simmer for about 5 minutes, allowing the tofu to absorb the flavors. Be careful not to break the tofu while stirring.
Step 4
Finally, gradually add the cornstarch slurry in 2-3 additions, stirring constantly, until the sauce reaches your desired thickness. It’s important to stir quickly after adding the slurry to prevent lumps. Once you’ve achieved the right consistency, your delicious Mapo Tofu is ready! Serve generously over warm rice for a delightful meal.
