Yeo Kyung-ok's Korean-style Mapo Tofu
A clean and mild Korean-style mapo tofu made without doubanjiang or gochujang, using only chili powder and oyster sauce.
Ingredients needed 2 servings
Recipe
Cooking tips
- Blanching the tofu in hot water before frying helps prevent breaking and improves seasoning absorption.
- Chili powder burns easily, so it’s safer to add it and immediately follow with water.
- Oyster sauce already contains umami and sweetness, so no additional sugar is needed.
Recommended for
- Those who don’t have doubanjiang or gochujang at home and are unsure how to make mapo tofu.
- People looking for a mild, non-spicy Chinese-style tofu dish.
- Parents seeking a tasty way to get kids to eat vegetables.
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