Main ingredients 🥩
tofugreen oniongarlicground porkchili oildoubanjiangoyster saucesoy saucestarch
Park Eun-young's Mapo Tofu
A smooth and spicy Chinese-style mapo tofu with rich flavor from chili oil and doubanjiang
🙋 Recommended for
- ⭐ Those who enjoy the harmony of soft tofu and spicy sauce
- ⭐ People who want to easily enjoy Chinese restaurant-style mapo tofu rice at home
Ingredients needed 🛒2 servings
- tofu 1 block (300g)
- ground pork 100g
- green onion 1/2 bunch
- garlic 3 cloves
- chili oil 3 tablespoons
- doubanjiang 1 tablespoon
- oyster sauce 1 tablespoon
- soy sauce 0.5 tablespoon
- sugar 1 teaspoon
- black pepper a pinch
- water 1 cup
- water cornstarch a pinch
Recipe 🍳
- Chop green onion and garlic finely.
- Cut tofu into 1.5cm cubes.
- Blanch tofu in boiling water briefly, then remove and drain off excess moisture.
- Heat chili oil in a pan, sauté ground pork, then add green onion and garlic to release aroma.
- Add 1 tablespoon doubanjiang and stir-fry together; around the edges, add 0.5 tablespoon soy sauce to create a smoky flavor.
- Pour in water to just cover, bring to a boil, then add oyster sauce, sugar, and black pepper to adjust seasoning.
- Add the blanched tofu and gently push the pan to help the sauce coat evenly.
- Gradually add water cornstarch in small amounts, stirring continuously, until desired thickness is reached.
- Finally, drizzle a little extra chili oil around the edge for enhanced color and aroma, then serve.
- Cut vegetables and tofu into bite-sized pieces; blanch tofu in hot water.
- Sauté ground pork and vegetables in chili oil, then add doubanjiang, soy sauce, and water to boil.
- Season with oyster sauce and sugar, add tofu, then adjust thickness with water cornstarch.
Cooking tips 💡
- Briefly blanching tofu in hot water before cooking makes it firmer and less likely to break during stir-frying.
- When adding water cornstarch, do not pour all at once—add gradually and stir continuously to prevent clumping.
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