Main ingredients
soft tofuground porkgreen oniongarlicgingerbell pepperchili oildoubanjiangoyster saucesoy saucechicken powderred pepper flakesstarchsansho oil
Yeo Kyung-ok's Mapo Tofu
Sichuan-style dish that hits the Korean palate—soft tofu blanched briefly for firmness, then gently simmered in a spicy chili oil and doubanjiang sauce
Ingredients needed 2 servings
Recipe
Cooking tips
- Blanching the tofu before cooking removes excess moisture, preventing it from falling apart during cooking and giving it a more resilient, chewy texture.
- After adding the tofu, avoid stirring vigorously with a ladle—instead, gently shake the pan or use the back of the spoon to nudge the tofu to preserve its shape.
- Add the starch slurry gradually while reducing heat to prevent clumping and ensure an even, smooth thickening.
Recommended for
- Those seeking perfectly textured mapo tofu at home without crumbling.
- Fans of bold, numbing Sichuan-style flavors in rice bowls.
- People looking for a harmonious side dish combining tender tofu and minced pork.
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