Spicy and Savory Mapo Tofu Rice Bowl
Easy Mapo Tofu Rice Bowl Recipe
When the weather gets hot, spending too much time in the kitchen can be tiring, right? On days like these, a satisfying one-bowl meal is the best! Today, we’re making ‘Mapo Tofu Rice Bowl’, a dish that doesn’t require any side dishes. Its delicious blend of spicy and savory flavors, tender tofu, and chewy minced pork makes it a truly delightful meal. Give this recipe a try!
Main Ingredients- 300g Soft Tofu
- 150g Minced Pork
- 1 Tbsp Cooking Oil
- 1 Tbsp Minced Scallions
- 1/2 Tbsp Minced Garlic
- 2 Cups Water or Broth
Seasoning Ingredients- 2 Tbsp Doubanjiang (Spicy Bean Paste)
- 1 Tbsp Gochujang (Korean Chili Paste)
- 1/2 Tbsp Soy Sauce
- 1 Tbsp Cheongju (Rice Wine) or Cooking Wine
- A Pinch of Organic Sugar (adjust to taste)
- A Pinch of Black Pepper
Thickening Agent- 1 Tbsp Starch (Cornstarch or Potato Starch)
- 2 Tbsp Water
- 2 Tbsp Doubanjiang (Spicy Bean Paste)
- 1 Tbsp Gochujang (Korean Chili Paste)
- 1/2 Tbsp Soy Sauce
- 1 Tbsp Cheongju (Rice Wine) or Cooking Wine
- A Pinch of Organic Sugar (adjust to taste)
- A Pinch of Black Pepper
Thickening Agent- 1 Tbsp Starch (Cornstarch or Potato Starch)
- 2 Tbsp Water
Cooking Instructions
Step 1
First, heat a wok or deep pan over medium heat and add 1 tablespoon of cooking oil. Once the oil is warm, add the minced scallions and minced garlic. Stir-fry until fragrant, being careful not to burn them. (If you enjoy a spicier kick, you can finely chop and add some Korean chili peppers at this stage.)
Step 2
Add the minced pork to the fragrant oil and break it apart with your spatula as it cooks. Sauté until the pork is no longer pink and has turned a light brown color. A pinch of black pepper will help remove any gaminess and enhance the flavor.
Step 3
Once the pork is fully cooked, pour in the 2 cups of water or broth and bring it to a gentle boil. Allowing the clear liquid to simmer will create a flavorful base for the sauce.
Step 4
Now it’s time to add the main seasonings. Stir in 2 tablespoons of doubanjiang, 1 tablespoon of gochujang, 1/2 tablespoon of soy sauce, and 1 tablespoon of cheongju. These ingredients are key to achieving the authentic Mapo Tofu flavor.
Step 5
Sugar balances the flavors, so it’s best to add a little at first and taste, adjusting as needed. Continue to simmer for a while longer, stirring occasionally, to allow the flavors to meld together and deepen.
Step 6
As the sauce thickens and the flavors intensify, carefully add the diced soft tofu. Gently stir to coat the tofu without breaking it, and let it simmer for another 2-3 minutes to absorb the sauce.
Step 7
For the final step, prepare the thickening slurry. In a small bowl, mix 1 tablespoon of starch with 2 tablespoons of cold water until smooth and lump-free. Gradually pour this mixture into the simmering mapo tofu sauce while stirring. Cook until it reaches your desired thickness, then immediately remove from heat. Be careful not to overcook, as it can become too watery.
Step 8
After turning off the heat, drizzle a drop of sesame oil for an extra layer of nutty aroma. If you’re not a fan of sesame oil flavor, feel free to skip this step.
Step 9
Finally, spoon the delicious Mapo Tofu generously over a bowl of hot steamed rice. You’ve now created a simple yet impressive Mapo Tofu Rice Bowl! Enjoy this hearty and satisfying meal!
