Spicy & Savory Mapo Tofu Rice Bowl: An Easy Homemade Recipe
Delicious Mapo Tofu Rice Bowl Made Easy at Home!
Craving something spicy and flavorful? This Mapo Tofu Rice Bowl is the perfect dish for any occasion! Enjoy the delightful combination of tender tofu, savory minced meat, and a rich, spicy sauce, all served over fluffy rice. It’s a crowd-pleaser that’s surprisingly simple to make at home. Forget takeout, this recipe will become your new favorite!
Main Ingredients- 1 block Firm Tofu (firm or silken tofu can be used)
- 2 Shiitake Mushrooms (optional; rehydrated dried shiitake can be used)
- 1 Onion (medium size)
- 1/2 stalk Green Onion (white parts mainly)
- 1 Tbsp Minced Garlic
- 200g Minced Pork (ground beef or chicken can be substituted)
- 2 Tbsp Cornstarch (or potato starch)
- 200g Water (approx. 1 cup)
Mapo Tofu Sauce- 2 Tbsp Doubanjiang (key ingredient for spicy flavor!)
- 1 Tbsp Gochugaru (Korean chili flakes; adjust to taste)
- 1 Tbsp Sugar (adds sweetness and depth)
- 2 Tbsp Mirin (or cooking sake; removes pork odor and enhances flavor)
- 2 Tbsp Doubanjiang (key ingredient for spicy flavor!)
- 1 Tbsp Gochugaru (Korean chili flakes; adjust to taste)
- 1 Tbsp Sugar (adds sweetness and depth)
- 2 Tbsp Mirin (or cooking sake; removes pork odor and enhances flavor)
Cooking Instructions
Step 1
Welcome! Today, I’m thrilled to share a recipe for a deliciously spicy and flavorful Mapo Tofu Rice Bowl. You can enjoy a fantastic meal right in your own kitchen!
Step 2
Let’s start by preparing the ingredients. Peel and dice the onion into 1cm cubes. Slice the shiitake mushrooms to a similar size. Finely chop the green onion. Cut the tofu into bite-sized cubes (about 2cm). Tip: Briefly blanching the tofu cubes in boiling water before adding them to the sauce can help prevent them from breaking apart, giving them a firmer texture.
Step 3
Heat a skillet or wok over medium-low heat with a bit of cooking oil. Add the minced garlic and diced onion, and sauté until the onion becomes translucent and fragrant. Once the onion is softened, add the minced pork and cook until it’s no longer pink. Adding 1 Tbsp of mirin while cooking the pork helps to eliminate any gamey odors.
Step 4
When the pork is mostly cooked, add 1 Tbsp of gochugaru (Korean chili flakes) and stir-fry quickly over low heat to prevent burning. Sautéing the chili flakes first will develop a deeper, richer spicy flavor.
Step 5
Now, add the sliced shiitake mushrooms and stir-fry with the pork and aromatics for about 1 minute. This step helps to release the mushrooms’ earthy aroma and flavor.
Step 6
Here comes the flavor powerhouse! Add 2 Tbsp of doubanjiang (fermented chili bean paste) generously. Stir-fry for another minute, ensuring the paste coats all the ingredients evenly. It’s important to ‘toast’ the doubanjiang slightly to bring out its full flavor.
Step 7
Pour in 200g of water (about 1 cup). Bring the mixture to a boil. Once boiling, gently add the cubed tofu and chopped green onions. Let it simmer for about 2-3 minutes, allowing the ingredients to meld with the sauce.
Step 8
Time to thicken the sauce! In a small bowl, whisk together 2 Tbsp of cornstarch with 2 Tbsp of water until smooth. (If the mixture is too thick, add a little more water.) Gradually pour this cornstarch slurry into the simmering sauce while stirring continuously. Continue adding until you reach your desired consistency. Tip: It’s best to add the slurry a little at a time to avoid making the sauce too thick.
Step 9
Serve the delicious Mapo Tofu sauce generously over a bowl of hot steamed rice. For an extra touch, you can garnish with sesame seeds or more chopped green onions. Enjoy your homemade Mapo Tofu Rice Bowl!
