Ttukdak Hyung's Sausage Mapo Tofu
A thick mapo tofu made by stir-frying high-pork-content sausage with large green onion, then adding doubanjiang and Lao Gan Ma for rich umami.
Ingredients needed 3 servings
Recipe
Cooking tips
- Using sausage with at least 90% pork content provides enough umami and texture as a meat substitute.
- Stir-fry the chili powder and soy sauce briefly before adding liquid, but move to the next step immediately to avoid burning.
- Add the starch slurry in portions rather than all at once to prevent the sauce from becoming too thick.
Recommended for
- Those who want to make mapo tofu quickly using sausage instead of ground meat.
- Those who enjoy the rich umami of doubanjiang and Lao Gan Ma.
- Those looking for a spicy one-pan dish to serve with rice.
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