Spicy and Savory Mapo Tofu Rice Bowl
Spicy and Savory Mapo Tofu Rice Bowl
☆Golden Recipe☆ So Delicious with Rice, It’ll Steal Your Heart! [Mapo Tofu Rice Bowl]
Hello readers! Today, I’m sharing my personal favorite, my own golden recipe for Mapo Tofu, which I absolutely adore! It’s so good that you’ll finish two bowls of rice in no time. **Please Note: This Mapo Tofu can be quite salty on its own, so be sure to eat it with rice and only take a little of the tofu at a time!** **Important: Please read the precautions!**
Main Ingredients- 100g minced pork
- 1/2 onion
- 1 small piece carrot
- 1 stalk green onion
- 1 chili pepper (e.g., Cheongyang pepper)
- 1 block tofu (firm or soft)
Seasoning Ingredients- 1 Tbsp soy sauce
- 1/2 Tbsp minced garlic
- 4 Tbsp Doubanjiang (fermented broad bean paste)
- 1 Tbsp oyster sauce
- 2.5 Tbsp sugar
- 4 Tbsp chili powder
- 4 Tbsp chili oil or cooking oil
- Salt to taste
- Pepper to taste
- 0.5 Tbsp sesame oil
- 0.5-0.7 Tbsp chicken stock (or water)
- 1.5 Tbsp Yeondu Cheongyangcho or chopped Cheongyang pepper
- 300ml water
- 1 Tbsp soy sauce
- 1/2 Tbsp minced garlic
- 4 Tbsp Doubanjiang (fermented broad bean paste)
- 1 Tbsp oyster sauce
- 2.5 Tbsp sugar
- 4 Tbsp chili powder
- 4 Tbsp chili oil or cooking oil
- Salt to taste
- Pepper to taste
- 0.5 Tbsp sesame oil
- 0.5-0.7 Tbsp chicken stock (or water)
- 1.5 Tbsp Yeondu Cheongyangcho or chopped Cheongyang pepper
- 300ml water
Cooking Instructions
Step 1
First, lightly season the 100g of minced pork with a pinch of salt and pepper. If using pork, you can add a little ginger juice or cooking wine to help remove any gamey odor.
Step 2
Finely chop the onion and carrot. Slice the green onion into rounds, and finely mince the chili pepper.
Step 3
If you don’t have chili oil, heat 4 Tbsp of cooking oil in a pot over medium-low heat. Add 3 Tbsp of chili powder and stir-fry for about 40 seconds until fragrant, being careful not to burn it. This will create your own chili oil.
Step 4
Strain the homemade chili oil through a paper towel to remove any sediment for a clearer oil. (This step is optional; you can use the oil directly.)
Step 5
Heat a wide pan over medium heat and add a generous amount of the prepared chili oil.
Step 6
Add the sliced green onions, minced garlic, and minced chili pepper to the pan. Stir-fry over high heat for about 10 seconds until fragrant. Be careful not to burn them as you release their aroma.
Step 7
Now, add the chopped onion and carrot. Sauté until the vegetables become slightly translucent, allowing their natural sweetness to develop.
Step 8
When the carrots are almost cooked through, add the seasoned minced pork. Break it up with chopsticks and stir-fry until the pork is completely cooked.
Step 9
Once the pork is fully cooked, push it to one side of the pan. Pour 1 Tbsp of soy sauce into the empty space and let it reduce slightly. Once the soy sauce caramelizes a bit, mix it in with all the other ingredients to enhance the flavor. (This caramelization adds a deeper taste.)
Step 10
Add 4 Tbsp Doubanjiang, 1 Tbsp oyster sauce, 2.5 Tbsp sugar, 1 Tbsp chili powder (note: original was 4T, adjusted to 1T here for balance; feel free to adjust 1-2T based on spice preference), 1.5 Tbsp chopped Yeondu Cheongyangcho (or chopped chili pepper), and pepper. Stir well to combine all the ingredients with the sauce.
Step 11
Pour in 300ml of water and 0.5-0.7 Tbsp of chicken stock (or water). Stir everything together. Chicken stock adds a wonderful umami boost, so it’s highly recommended.
Step 12
Finally, let’s make the cornstarch slurry to thicken the sauce. Mix 3 Tbsp of water with 2 Tbsp of cornstarch until smooth. Gradually add this slurry to the simmering Mapo Tofu sauce while stirring until it reaches your desired consistency.
Step 13
Once the sauce has thickened, gently add the cubed tofu. Carefully fold or swirl the pan to combine the tofu without breaking it. Turn off the heat and finish with a drizzle of 0.5 Tbsp sesame oil for aroma. Serve generously over hot steamed rice for a delightful meal!
