Yeo Kyung-rae's Mapo Tofu

Name: Yeo Kyung-rae's Mapo Tofu
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Tofu 1 block; Ground pork (or beef) 100g; Green onion 1 stalk; Garlic 3~4 cloves; Ginger a little; Doubanjiang 1.5 tablespoons; Sugar a little; Salt a little; Starch powder 1 tablespoon; Water as needed; Chili oil to taste

A Korean-style mapo tofu with deep flavor from doubanjiang and ground meat, as taught by master Chinese chef Yeo Kyung-rae.

15 min Difficulty Easy Meat & mains

Main ingredients

Tofu Ground pork Green onion Garlic Ginger Doubanjiang Starch powder Chili oil

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Tofu Ground pork Green onion Garlic Ginger Doubanjiang Starch powder Chili oil

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Quick recipe

Cooking tips

Blanching the tofu in boiling water prevents it from breaking apart during cooking and reduces excess moisture.
Since doubanjiang lacks sweetness and is quite salty, adding a small amount of sugar enhances umami and balances the flavor for a more familiar, crowd-pleasing taste.
Do not add all the starch slurry at once—add it gradually while stirring to avoid clumping and achieve a smooth, creamy texture.

Recommended for

Those who want to make professional-grade mapo tofu at home with ease.
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Yeo Kyung-rae's Mapo Tofu

Main ingredients

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