Main ingredients 🥩
Green onionGround porkGochujangDoenjangCooking wineMinced garlicOyster sauceGochugaruOligosaccharide syrupTofuPotato starch
Solo Cooking God's Mapo Tofu
A super simple Mapo Tofu rice bowl, perfectly tailored to Korean tastes with a rich umami flavor achieved by combining gochujang, doenjang, and oyster sauce instead of doubanjiang.
🙋 Recommended for
- ⭐ For those who want to make Mapo Tofu at home but hesitate because they lack doubanjiang or other special Chinese sauces.
- ⭐ For those who want a hearty and quick dinner by mixing rice into a spicy, savory, and thick sauce.
Ingredients needed 🛒2 servings
- 1 block tofu
- 150g ground pork
- 1/2 green onion
- 2 tbsp cooking oil
- 1 cup water
- Starch slurry (a small amount)
- 1 tbsp gochujang
- 1 tbsp doenjang
- 1 tbsp cooking wine
- 1 tbsp minced garlic
- 1 tbsp oyster sauce
- 1 tbsp gochugaru
- 1 tbsp oligosaccharide syrup
Recipe 🍳
- Add the chopped green onion and 2 tbsp cooking oil to a pan and heat over high heat to release the fragrant scallion oil.
- When the scallion aroma rises, add 150g ground pork and stir-fry, breaking it apart so it doesn't clump, until it is fully cooked and turns white.
- Add 1 tbsp each of gochujang, doenjang, cooking wine, minced garlic, oyster sauce, gochugaru, and oligosaccharide syrup directly into the pan. Stir-fry briefly with the meat fat to bring out the flavors.
- Once the seasonings are well incorporated, pour in 1 cup of water and bring the sauce to a vigorous boil.
- When the broth is boiling, add the block of tofu, cut into bite-sized cubes, and simmer over medium heat to allow the flavors to absorb.
- Gradually pour the starch slurry (starch mixed with water) around the edges and stir until the sauce reaches a thick consistency to finish.
- Stir-fry green onion in a pan to make scallion oil, then stir-fry ground pork until browned.
- Add all the basic seasoning pastes like gochujang, doenjang, and oyster sauce, stir-fry briefly, then pour in 1 cup of water and bring to a boil.
- Add the tofu, boil briefly, then thicken with starch slurry to finish.
Cooking tips 💡
- If you pour in too much starch slurry at once, it may clump up. Reduce the heat to low, and add it little by little while stirring with a spoon.
- If you stir roughly with a spatula after adding the tofu, it will crumble and become messy. Instead, gently shake the pan or use a spatula to fold the tofu in gently.
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