Spicy and Savory Mapo Tofu Rice Bowl Recipe
Delicious and Easy Mapo Tofu Rice Bowl – A Perfect Tofu Dish
A flavorful and satisfying meal! This spicy Mapo Tofu Rice Bowl is a delightful way to enjoy tofu, offering a perfect balance of heat and savory goodness. Easy to make at home for a delicious and hearty dining experience.
Main Ingredients for Mapo Tofu- 1/2 block tofu (approx. 150-200g)
- 50g ground pork
- 2 cloves garlic, minced (approx. 1/2 Tbsp)
- 1 section white part of a leek, finely chopped (1 Tbsp)
- 1 Korean chili pepper (cheongyang pepper), seeds removed and finely chopped
- 1/2 red chili pepper, seeds removed and finely chopped
- A pinch of fresh ginger, minced (approx. 1/4 tsp)
- 1 tsp red chili powder (gochugaru)
- Pinch of black pepper
- 150cc water
- 1/2 tsp salt
Sauce Ingredients- 1 Tbsp Cheongju (rice wine)
- 1 tsp oyster sauce
- 1 tsp sugar
- 1 Tbsp Doubanjiang (fermented bean paste)
- 1 tsp red chili powder (gochugaru)
- Pinch of black pepper
- 150cc water
- 1 tsp soy sauce
Thickener (Water and Starch Slurry)- 1 Tbsp cornstarch
- 1 Tbsp water
- 1 Tbsp Cheongju (rice wine)
- 1 tsp oyster sauce
- 1 tsp sugar
- 1 Tbsp Doubanjiang (fermented bean paste)
- 1 tsp red chili powder (gochugaru)
- Pinch of black pepper
- 150cc water
- 1 tsp soy sauce
Thickener (Water and Starch Slurry)- 1 Tbsp cornstarch
- 1 Tbsp water
Cooking Instructions
Step 1
First, prepare the vegetables and tofu for the Mapo Tofu. Finely chop the seeds from the Korean chili pepper and red chili pepper. Mince the white part of the leek, garlic, and ginger. Cut the tofu into bite-sized cubes (about 1.5-2cm). Place the cubed tofu in a sieve, rinse lightly under running water, and drain well. This step helps firm up the tofu, preventing it from breaking apart during cooking.
Step 2
In a pot, bring a generous amount of water to a boil and add a pinch of salt (1/2 tsp). Once the water is boiling, carefully place the tofu in its sieve into the boiling water. Blanch the tofu over medium heat for about 1 minute. This process removes any raw odor from the tofu and gives it a firmer texture. After blanching, carefully remove the tofu from the water and set aside.
Step 3
Prepare the starch slurry to thicken the Mapo Tofu sauce. In a small bowl, combine 1 tablespoon of cornstarch with 1 tablespoon of water. Stir well until there are no lumps. Set this aside for later use in the final step.
Step 4
Now, let’s start stir-frying. Heat a pan over medium heat and add about 1 tablespoon of cooking oil. Add the ground pork and stir-fry until it’s mostly cooked. Pour in 1 tablespoon of Cheongju (rice wine) to help remove any porky smell. Next, add the minced garlic, minced ginger, and chopped leek. Sauté until fragrant. Once the pork is fully cooked, add 1 teaspoon of soy sauce and stir-fry briefly. Then, add 1 teaspoon of red chili powder and stir-fry quickly, being careful not to burn it. Stir-frying the chili powder enhances the color and flavor of the dish.
Step 5
After stir-frying the pork mixture, pour in 150cc of water. Add 1 teaspoon of oyster sauce, 1 teaspoon of sugar, and 1 tablespoon of Doubanjiang. Stir well to combine. Once the sauce comes to a boil, gently add the blanched tofu. Let it simmer together to allow the tofu to absorb the flavors of the sauce.
Step 6
To prevent the tofu from breaking, gently shake the pan as the sauce simmers and thickens slightly (about 2-3 minutes). Once the sauce has reduced a bit, slowly pour the prepared starch slurry along the edges of the pan while stirring continuously. Bring it back to a boil, then immediately turn off the heat. Drizzle with a little sesame oil and a pinch of black pepper to finish. Your glossy and delicious Mapo Tofu is ready!
Step 7
This delicious Mapo Tofu is fantastic served over a bowl of hot steamed rice, creating a wonderful Mapo Tofu Rice Bowl. Of course, it’s also delicious served as a side dish without rice. Its spicy and sweet flavor is truly addictive!
