Spicy Tofu & Mushroom Rice Bowl (No Doubanjiang)
Amazingly Delicious Spicy Tofu Rice Bowl Without Doubanjiang (Highly Recommended!)
Don’t worry if you don’t have Doubanjiang! This recipe creates a delicious sauce by mixing doenjang (soybean paste) and gochujang (red chili paste) in a golden ratio. We’re adding plenty of mushrooms for a satisfyingly spicy tofu rice bowl. It’s incredibly tasty served over rice!
Main Ingredients- 1 block firm tofu (approx. 300g)
- 1-2 Tbsp cornstarch (for coating tofu)
- Cooking oil (brown rice oil or regular cooking oil)
- 1/2 onion
- 1/2 bell pepper (use a mix of colors for visual appeal)
- 1/2 king oyster mushroom
- A handful of oyster mushrooms
- 1 green chili
- 1 red chili
- 1 Tbsp chili oil infused with chili seeds (or a dash of Tabasco sauce)
- 1 cup (approx. 200ml) anchovy broth or water
- Slurry (1 Tbsp cornstarch + 2 Tbsp water)
Seasoning- 1 Tbsp gochujang (Korean red chili paste)
- 1 Tbsp doenjang (Korean soybean paste)
- 1 tsp minced garlic
- 1/2 Tbsp oligodang (Korean corn syrup) or sugar
- 1/2 Tbsp sesame oil
- 1 Tbsp gochujang (Korean red chili paste)
- 1 Tbsp doenjang (Korean soybean paste)
- 1 tsp minced garlic
- 1/2 Tbsp oligodang (Korean corn syrup) or sugar
- 1/2 Tbsp sesame oil
Cooking Instructions
Step 1
Cut the tofu into approximately 2cm cubes. Gently pat dry with paper towels, then evenly coat with cornstarch. Coating the tofu will make it crispy when fried and help it absorb the sauce better.
Step 2
Heat a generous amount of brown rice oil (or cooking oil) in a frying pan over medium heat. Add the cornstarch-coated tofu and pan-fry until golden brown on all sides. Once golden, remove from the pan and set aside on a plate.
Step 3
Finely chop the onion. Slice the bell pepper, green and red chilies, king oyster mushroom, and oyster mushrooms into bite-sized pieces. You can tear the mushrooms by hand or slice them.
Step 4
In another pan, heat a little cooking oil over medium-low heat. Sauté the minced garlic and chopped onion until fragrant and the onion becomes translucent. Add the king oyster mushrooms, oyster mushrooms, bell pepper, and chilies, and stir-fry together. (Feel free to add other ingredients like fish cakes, shiitake mushrooms, or broccoli that you have on hand.)
Step 5
Once the mushrooms and vegetables are partially cooked, pour in about 1 cup of anchovy broth (or water) and bring to a simmer. As the broth begins to boil, stir in the pre-mixed seasoning ingredients (1 Tbsp gochujang, 1 Tbsp doenjang, 1 tsp minced garlic, 1/2 Tbsp oligodang, 1/2 Tbsp sesame oil) until well combined.
Step 6
After the seasoning sauce is well incorporated into the broth, carefully add the fried tofu. Gently mix to ensure the sauce coats the tofu evenly. Cook for another 1-2 minutes, being careful not to break the tofu.
Step 7
Homemade chili seed oil: Heat cooking oil generously in a small pan until slightly hot, then turn off the heat. Add chili powder and let it infuse for about 1 minute. Strain through a fine-mesh sieve to get clear chili oil. (You can also use store-bought chili oil.)
Step 8
Drizzle 1 Tbsp of the prepared chili seed oil over the finished tofu dish. (If you prefer more spice, a little Tabasco sauce can be added.) Finally, gradually add the cornstarch slurry while stirring until you achieve a thickened consistency. Cook until the sauce is thick but not too dense, then turn off the heat.
Step 9
Serve the generously portioned spicy tofu and mushroom dish over hot rice. Enjoy mixing and eating!
