Delicious Mapo Tofu Without Doubanjiang
Delicious Mapo Tofu Without Doubanjiang
Quick and Easy Mapo Tofu Using Fridge Staples
Don’t worry if you don’t have doubanjiang! This recipe shows you how to make delicious mapo tofu easily using just the basic sauces you likely have in your refrigerator. This dish is a true rice-lover’s delight, perfect for a special meal! (Source: https://mangoistree.tistory.com/)
Main Ingredients- 1 block firm tofu
- 400g ground pork
- 2 pinches salt
- 1 Tbsp minced garlic
- 1 pinch grated ginger
- 1/2 onion
- 2 bundles oyster mushrooms
- 1/3 king oyster mushroom (or similar)
- 1 red chili
- 1 green chili
Sauce Ingredients- 1 Tbsp soy sauce
- 1 Tbsp doenjang (fermented soybean paste)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp oyster sauce
- 1 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp oligo syrup (or corn syrup)
- 2 Tbsp glutinous rice flour
- 100ml water
- Pinch of black pepper
- 1 Tbsp soy sauce
- 1 Tbsp doenjang (fermented soybean paste)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp oyster sauce
- 1 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp oligo syrup (or corn syrup)
- 2 Tbsp glutinous rice flour
- 100ml water
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare your vegetables using whatever you have on hand in the fridge – a ‘fridge clean-out’ approach! Cut them into large, bite-sized cubes.
Step 2
Prepare the ground pork. If you prefer a milder taste, you can substitute it with ground beef.
Step 3
Get ready to stir-fry the vegetables and ground pork. In a bowl, combine the pork with a pinch of black pepper, 2 pinches of salt, 1 Tbsp minced garlic, and 1 pinch of grated ginger. Stir-fry over high heat until the pork is browned.
Step 4
Cut the firm tofu into cubes. Sprinkle with a pinch of salt to season. Heat a generous amount of cooking oil in a pan over medium heat and pan-fry the tofu until golden brown and slightly crispy. This prevents it from breaking apart and adds a nice nutty flavor.
Step 5
Now, let’s make the essential mapo tofu sauce. In a separate bowl, mix 1 Tbsp soy sauce, 1 Tbsp doenjang, 1 Tbsp gochujang, 1 Tbsp oyster sauce, and 1 Tbsp gochugaru. Add 3 Tbsp oligo syrup for a touch of sweetness and mix well.
Step 6
In a small bowl, dissolve 2 Tbsp glutinous rice flour in 100ml of water until smooth. This mixture will thicken the sauce. Combine this with your prepared sauce ingredients.
Step 7
Thinly slice the red and green chilies. These will add a pop of color and a hint of spice.
Step 8
In a large pan, combine the stir-fried vegetables and pork, the pan-fried tofu, and the prepared sauce mixture. Use two spatulas or ladles to gently mix everything together, ensuring the sauce evenly coats all ingredients. Stir-fry briefly over medium-high heat until the sauce thickens slightly. Be careful not to overcook, as this can cause the tofu to break apart.
Step 9
Finally, sprinkle with a pinch of black pepper and, if desired, some sesame seeds for garnish. Your delicious mapo tofu is ready! Serve it generously over a bowl of hot steamed rice.
