Main ingredients 🥩
minced porktofugreen chili pepperscalliondoubanjiangsoy saucechili oilrice
Okjubu's Mapo Tofu Rice
A Chinese-style rice bowl featuring minced pork marinated in doubanjiang sauce, stir-fried with soft tofu in spicy chili oil, served generously in a single bowl.
🙋 Recommended for
- ⭐ Those who want a complete, satisfying meal with just one main dish instead of multiple side dishes.
- ⭐ Home cooks looking to enjoy a rich, hearty, restaurant-quality mapo tofu with deep meaty flavor without leaving home.
Ingredients needed 🛒2 servings
- minced pork 200g
- tofu 1 block (500g)
- green chili pepper 1
- scallion 1
- doubanjiang 2 tablespoons
- soy sauce 1 tablespoon
- sugar 1 tablespoon
- chili oil 2 tablespoons
- starch slurry 2 tablespoons
- steamed rice 2 servings
Recipe 🍳
- Use kitchen paper to firmly press out moisture and blood from the minced pork.
- In a small bowl, mix doubanjiang, soy sauce, and sugar according to recipe amounts to make a spicy mapo sauce.
- Pour the sauce over the prepared minced pork and mix thoroughly so the seasoning penetrates the meat.
- Remove seeds from the green chili pepper and slice thinly; chop the scallion finely and mix into the seasoned pork.
- Cut the tofu into 1.5cm cubes, being careful not to break it apart.
- Heat generous amounts of chili oil in a pan, then add the seasoned pork and vegetables, stirring continuously until most of the moisture evaporates.
- Once the pork is fully cooked, add the cubed tofu and enough water to just cover it, then simmer over medium heat for a few minutes.
- Gradually add the starch slurry while stirring to thicken the sauce to your desired consistency.
- Place warm rice in a wide bowl and generously pour the finished mapo tofu sauce over it.
- Drain blood and moisture from the pork, then marinate with a doubanjiang-based sauce.
- Slice green chili, scallion, and tofu into cooking-friendly sizes.
- Heat chili oil in a pan and stir-fry the seasoned pork and vegetables until golden brown.
- Add tofu and water, simmer until thickened, then adjust the sauce consistency with starch slurry before topping the rice.
Cooking tips 💡
- After adding the tofu, avoid using a spatula upright—gently push the mixture from the bottom to prevent breaking the tofu.
- For a stronger Sichuan flavor, add a pinch of Sichuan peppercorn powder (or huajiao oil) at the end of cooking to taste.
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