Silky Smooth Mapo Tofu
Homemade Mapo Tofu with Doubanjiang and Oyster Sauce
Experience the melt-in-your-mouth tenderness of this Mapo Tofu! It’s not too spicy or overly seasoned, making it a hit even with kids. This dish is incredibly comforting and delicious, it practically dissolves in your mouth.
Main Ingredients
- 2 blocks of silken tofu
- Plenty of green onions
- 1 onion
- 1/2 bowl of ground pork
- 4 Tbsp chili oil
Seasoning
- 3 Tbsp doubanjiang (fermented broad bean paste)
- 4 Tbsp oyster sauce
- 2 Tbsp corn syrup (or oligodang)
- Pinch of black pepper
- 3 Tbsp doubanjiang (fermented broad bean paste)
- 4 Tbsp oyster sauce
- 2 Tbsp corn syrup (or oligodang)
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare the sauce for the Mapo Tofu by mixing all the seasoning ingredients together. It’s important to taste and adjust the seasoning as you go, rather than adding everything at once. Starting with a little less and adding more if needed will help you achieve the perfect flavor.
Step 2
Carefully remove the silken tofu from its packaging and place it on a wide plate. Using a knife, cut the tofu into large chunks, about 2-3 cm in size. Avoid cutting it too small, as it can break apart during cooking. Cutting it large is key!
Step 3
This step is to remove any gamey smell from the ground pork. If your pork has a strong odor, sprinkle it with black pepper and drizzle a little *cheongha* (or soju/mirin) to marinate. If you’re using good quality pork with no noticeable smell, you can skip this step.
Step 4
Heat a deep pan or wok over medium heat and add a generous amount of cooking oil. Add the chopped green onions and stir-fry until fragrant, allowing the aromatic oils from the green onions to infuse the cooking oil. This is a crucial step for flavor.
Step 5
Once the green onions are fragrant, add the chopped onion and stir-fry until it becomes translucent. Then, add 3 Tbsp of chili oil and continue to stir-fry with the onions until they are slightly softened. Now, add the ground pork and cook until it is fully cooked through.
Step 6
Add the pre-mixed sauce to the pan. Remember, don’t add all of it at once! Start with about 2/3 of the sauce, mix well, and taste. If it needs more flavor, gradually add the remaining sauce until it reaches your desired taste. You’ll likely have 1-2 tablespoons left.
Step 7
Gently add the large chunks of silken tofu to the pan and let them cook together with the sauce. To prevent the tofu from breaking, gently shake the pan or use a spatula to lightly mix from the bottom. Avoid stirring vigorously, as this will cause the tofu to crumble.
Step 8
Finally, let’s thicken the sauce to the desired consistency. In a small bowl, mix 1 Tbsp of *buchim garu* (pancake mix) with 2-3 Tbsp of water until smooth. (Cornstarch or regular flour can also be used.) Gradually add this slurry to the pan while stirring until the sauce thickens slightly. Once it reaches your preferred consistency, turn off the heat.
Step 9
Serve the beautifully prepared Mapo Tofu generously over hot white rice. Its tender texture and savory flavor make it the perfect accompaniment to a hearty meal!
