Mapo Tofu Banchan - Made Korean-Style!
Make it with basic Korean pantry items
- 300 -350 grams Tofu (Firm)
- 4 cups Water
- 1 Tablespoon Salt
Mapo Sauce Ingredients
- 1 stalk Spring Onion (use white portion) (forearm-length piece)
- 2 Tablespoons Minced garlic 5-7 garlic cloves
- 1/2 Tablespoon Minced ginger
- 200 grams Minced pork (Or minced beef)
- 4 Tablespoons Vegetable oil
- 3 Tablespoons Soy sauce
- 1 cup Water
- 2 Tablespoons Gochugaru
- 3 Tablespoons Gochujang
- 1 Tablespoon Fish Sauce
- 2 Tablespoons Sugar
- 5-6 shakes Black Pepper
- 1 Tablespoon Sesame Oil
Starch Powder Water
- 1 Tablespoon Starch Powder
- 2 Tablespoons Water
Cook Mapo Tofu
Place wok or large frying pan on a medium-high heat. Place in 4 Tablespoons of vegetable oil. Once the oil gets hot, add-in sliced spring onions. Then add in the minced garlic and minced ginger. Mix everything together until it gets aromatic.
Then add in the minced pork. Stir-fry everything until most of the pink is gone from the meat. Then add in Soy Sauce (3 Tablespoons). Stir-fry everything in the soy sauce for 10-15 seconds. Then add-in the water (1 cup).
Now add-in Gochugaru (2 Tablespoons), Gochujang (3 Tablespoons), Fish Sauce (1 Tablespoon), Sugar (2 Tablespoons), Black Pepper (5-6 cracks). Mix everything together.
Add the tofu pieces in and stir it in gently. Quickly mix together starch powder (1 Tablespoon) with water (2 Tablespoons). Give it a good mix and slowly add the starch water into the stew to thicken it up (don't add everything at once - about half should be enough).
Finally, add-in the Sesame Oil (1 Tablespoon). This will round-out all of the spicy flavors. Give it a final mix and turn off the heat.
Serve with rice! Bon Appetit