Easy Mapo Tofu Without Doubanjiang (Using Canned Tuna)
Easy Mapo Tofu Without Doubanjiang (Using Canned Tuna)
Make Delicious Mapo Tofu at Home, No Doubanjiang Needed!
Don’t worry if you don’t have doubanjiang! You can make incredibly delicious mapo tofu using basic pantry ingredients. Using canned tuna instead of ground pork offers a delightful twist, making this a satisfying home-style dish that will have you finishing your rice in no time. Prepare a simple yet impressive meal!
Mapo Tofu Main Ingredients- 1/2 block soft tofu (approx. 150g)
- 1 can canned tuna, drained (approx. 150g)
- A small amount of green onion, finely chopped
- 1/2 small onion, minced
- 2 Tbsp chili powder (Gochugaru)
- 200ml water
- 3 Tbsp cooking oil
- A sprinkle of sesame seeds (for garnish)
Special Mapo Tofu Sauce- 1 Tbsp soy sauce
- 2 Tbsp Ssamjang (Korean soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp oyster sauce
- A pinch of black pepper
Cornstarch Slurry for Thickening- 2 Tbsp cornstarch or potato starch
- 4 Tbsp cold water
- 1 Tbsp soy sauce
- 2 Tbsp Ssamjang (Korean soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp oyster sauce
- A pinch of black pepper
Cornstarch Slurry for Thickening- 2 Tbsp cornstarch or potato starch
- 4 Tbsp cold water
Cooking Instructions
Step 1
First, let’s prepare the special sauce that will give our mapo tofu its unique flavor. In a bowl, combine 1 Tbsp soy sauce, 2 Tbsp Ssamjang, 1 Tbsp Gochujang, 1 Tbsp oyster sauce, and a pinch of black pepper. Mix everything well. The Ssamjang adds a wonderful savory and nutty depth to the sauce.
Step 2
Now, let’s start stir-frying. Heat 3 Tbsp of cooking oil in a pan over medium heat. Add the finely chopped green onions and sauté them slowly until their aroma is released. This step creates fragrant green onion oil, enhancing the overall flavor.
Step 3
Once the green onions are fragrant, add 2 Tbsp of chili powder and stir quickly for about 1 minute, making sure it doesn’t burn. Stir-frying the chili powder this way removes any raw taste and creates a rich, spicy chili oil.
Step 4
Add the minced half onion and stir-fry until it becomes translucent. Once the onion is softened, add the entire drained can of tuna. Use a spatula to break up any large clumps and mix it well with the vegetables. The tuna will add a delicious savory element as it cooks.
Step 5
Pour 200ml of water into the pan with the sautéed ingredients. Add all of the pre-mixed special mapo tofu sauce. Stir to combine the sauce evenly with the other ingredients.
Step 6
Bring the mixture to a simmer, then stir well to ensure the sauce is thoroughly mixed with the ingredients. Reduce the heat to medium-low and let it simmer for 2-3 minutes to allow the flavors to meld together.
Step 7
Carefully add the half block of tofu, cut into bite-sized pieces (about 2cm cubes), into the simmering sauce. Gently stir to coat the tofu without breaking it apart.
Step 8
It’s time to make the cornstarch slurry to thicken the sauce. In a small bowl, combine 2 Tbsp of cornstarch (or potato starch) with 4 Tbsp of cold water. Whisk until there are no lumps.
Step 9
While the mapo tofu is simmering, gradually pour the cornstarch slurry into the pan while stirring quickly. The sauce will begin to thicken almost immediately. Once it reaches your desired consistency, continue to simmer for another 3-4 minutes to cook out the starchiness. Your delicious mapo tofu is ready!
Step 10
Finally, transfer the finished mapo tofu to a serving dish. Sprinkle a generous amount of sesame seeds over the top for an extra nutty flavor and beautiful presentation. Serve it over a hot bowl of rice for a delightful mapo tofu rice bowl!
