Yeo Kyung-rae's Mapo Tofu
A Korean-style mapo tofu with deep flavor from doubanjiang and ground meat, as taught by master Chinese chef Yeo Kyung-rae.
Ingredients needed 2 servings
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.
- People seeking practical, fail-proof recipes using doubanjiang as a rice companion.
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