Savory Mapo Tofu Rice Bowl (No Doubanjiang)
Savory Mapo Tofu Rice Bowl (No Doubanjiang)
Mild and Flavorful Mapo Tofu Rice Bowl Recipe Without Doubanjiang
Introducing a special Mapo Tofu Rice Bowl recipe, made by my son who’s recently gotten into cooking! You can achieve a deep and rich flavor profile without doubanjiang by using doenjang (fermented soybean paste) and gochujang (Korean chili paste). The combination of soft tofu, various vegetables, and chewy beef creates a wonderful meal that everyone from children to adults can enjoy. Try this recipe when you want to gift your child a healthy and delicious home-cooked meal!
Main Ingredients- 1 pack Silken Tofu
- 300g Beef (ground or finely chopped)
- 1 large Potato (like a red potato)
- 1 Onion
- Small amount of Carrot
- 1/4 Zucchini
- 1 handful Dried Shiitake Mushrooms
- 1 bag King Oyster Mushrooms
Seasoning Ingredients- 1 Tbsp Avocado Oil
- 1.5 Tbsp Doenjang (Korean soybean paste)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1/3 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Mirin or Sake
- Pinch of Black Pepper
- 1.5 Tbsp Soy Sauce
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Mirin or Sake (for beef marinade)
- 1/3 Tbsp Sesame Oil
- 1 Tbsp Avocado Oil
- 1.5 Tbsp Doenjang (Korean soybean paste)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1/3 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Mirin or Sake
- Pinch of Black Pepper
- 1.5 Tbsp Soy Sauce
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Mirin or Sake (for beef marinade)
- 1/3 Tbsp Sesame Oil
Cooking Instructions
Step 1
First, heat avocado oil in a pan and stir-fry the sliced or minced onion until fragrant. Once the onions become translucent, add the diced potatoes and stir-fry together until the potatoes are slightly tender (about 3-5 minutes).
Step 2
Add the chopped carrots and dried shiitake mushrooms (soaked in water and cut into bite-sized pieces) and stir-fry until all ingredients are well combined (about 2-3 minutes).
Step 3
Marinate the finely chopped beef (or ground beef) with 1 Tbsp of mirin/sake and a pinch of black pepper. Add the marinated beef to the pan and stir-fry, breaking it up to prevent clumping, until it turns brown.
Step 4
Next, add 1.5 Tbsp doenjang, 1/2 Tbsp gochujang, and 1/3 Tbsp gochugaru. Stir well to combine with the ingredients. It’s best to cook over low heat to prevent the pastes from burning. Add 1 Tbsp mirin/sake to help remove any gamey smell.
Step 5
Add the zucchini cut into bite-sized pieces and the king oyster mushrooms (with the base removed and sliced into strips) and stir-fry until the vegetables are slightly softened. The vegetables will add to the savory flavor.
Step 6
Gently add the silken tofu, broken into large pieces, and add 1.5 Tbsp soy sauce to season the entire dish. Mix gently to avoid breaking the tofu too much. Adjust seasoning with salt if needed. You don’t need a separate cornstarch slurry; the ingredients will naturally thicken the sauce. Finish by drizzling 1/3 Tbsp sesame oil for aroma.
Step 7
A key to this dish’s texture is keeping the silken tofu in larger chunks rather than mashing it too finely. Even without doubanjiang, the deep flavors from the doenjang and gochujang create a truly wonderful Mapo Tofu Rice Bowl. Serve it over freshly steamed hot rice and enjoy!
