Mapo Tofu - Tofu Lover's Go-To Dish
Mapo Tofu is very soft tofu that is set in a spicy chili sauce with minced meat. A tofu-lover's go-to dish!
Servings: 2 people
Ingredients
- Tofu - 500 grams use 1 block of tofu, medium-firm
- Spring onion - 1 stem
- Onion - 0.5 whole
- Minced pork - 100 grams
Chili Sauce
- Soy sauce - 2 Tablespoon
- Korean red chili flakes - 2 Tablespoon
- Sugar - 1 Tablespoon
- Minced garlic - 1 Tablespoon
- Salt - 1 teaspoon
- Doenjang paste - 0.5 Tablespoon
Starch Water
- Potato starch - 1 Tablespoon (or use corn starch)
- Water - 2 Tablespoons
Instructions
Prep Veggies
- Cut tofu block into bite-sized cubes (refer to video for details).
- Dice spring onion, onion, and pork into small pieces.
Season Meat
- Put frying pan on medium-high heat and pour oil into it. Place spring onion into oil.
- Once the spring onion begins to sizzle, put in onion and minced meat. Cook until the meat is no longer red. Then turn off the heat.
- Pour in soy sauce, Korean red chili flakes, sugar, minced garlic, and salt. Stir throughly and mix seasoning into meat.
- Then pour in 1 cup of water. Put in the Doenjang as well.
- Turn on medium-high heat and bring pan back up to a boil while stirring - stir-in that doenjang.
Pour-in Tofu and Thicken Sauce
- While the sauce is coming back up to a boil, make the starch mixture. Mix 2 tablespoons of water and 1 tablespoon of starch powder in a small cup.
- When your sauce starts to boil, gently place in the tofu cubes. Make sure the tofu are throughly coated.
- Then pour about half of the starch liquid into the sauce - in a circular motion. The sauce will start to thicken. Add more if you need.
- Garnish with scallions and/or sesame seeds.
- Eat with rice
Notes
- Pour-in the starch water mixture slowly – you may not need the full amount.
- Also pour the mixture around your pan to avoid thickening the sauce in only one spot.
- Watch video below for more details