Spicy and Sweet Mapo Tofu: Delicious Without Doubanjiang!
Spicy and Sweet Mapo Tofu: Delicious Without Doubanjiang!
The Essence of Home Cooking! Kim Jin-ok’s Easy Mapo Tofu Recipe Without Doubanjiang
Got tofu sitting in the fridge? Don’t let it go to waste! Today, I’m sharing Kim Jin-ok’s special Mapo Tofu recipe that delivers a deep, rich flavor even without doubanjiang. It looks as good as it tastes, making it perfect for guests. The spicy and sweet sauce is ideal for mixing with rice, promising to make your rice bowl disappear in no time!
**Ingredients (Serves 4):**
– 1 block Tofu (large size, approx. 550g)
– 200g Ground Pork
– 1/2 Onion
– 5 Tbsp Minced Scallions (Green Onions)
– 4 Korean Green Chili Peppers (adjust to spice preference)
– 2 Tbsp Minced Garlic
– 2 Tbsp Gochujang (Korean Chili Paste)
– 1.5 Tbsp Gochugaru (Korean Chili Flakes)
– 2/3 Tbsp Doenjang (Korean Soybean Paste)
– 3 Tbsp Soy Sauce
– 2 Tbsp Mirin (Sweet Rice Wine)
– 1.3 Tbsp Sugar (adjust to taste; use 1 Tbsp if you prefer less sweet)
– 3 Tbsp Cooking Oil
**Pork Marinade:**
– Pinch of Black Pepper
– 1 Tbsp Mirin
– 1 Tbsp Sesame Oil
– Small pinch of Fine Salt (about the size of a pea)
**Starch Slurry:**
– 4 Tbsp Water
– 2 Tbsp Potato Starch
**Measurements:** Korean tablespoon (밥숟가락)
**Tips:** If you don’t like spicy food, you can omit the Korean green chilies or reduce the amount. Adjust the sugar to your liking for the perfect level of sweetness. #MapoTofu #MapoTofuRecipe #MapoTofuRiceBowl #HowToMakeMapoTofu #MapoTofuSauce #HomeCooking #KoreanFood
Main Ingredients- 1 block Tofu (550g)
- 200g Ground Pork
- 1/2 Onion
- 5 Tbsp Minced Scallions
- 4 Korean Green Chili Peppers
- 2 Tbsp Minced Garlic
Cooking Instructions
Step 1
**Make the Sauce:** In a bowl, combine minced garlic (2 Tbsp), mirin (2 Tbsp), soy sauce (3 Tbsp), gochugaru (1.5 Tbsp), sugar (1.3 Tbsp – use only 1 Tbsp if you prefer less sweet), doenjang (2/3 Tbsp), and gochujang (2 Tbsp). Mix well to create the delicious Mapo Tofu sauce. Taste and adjust the sugar according to your preference.
Step 2
**Prepare the Vegetables:** Roughly chop half an onion. Remove the stems from the 4 Korean green chili peppers and finely mince them. If you like it spicier, you can include the seeds.
Step 3
**Prepare the Tofu:** Cut the tofu into 1.5cm thick slices, then into bite-sized cubes. Be careful not to cut them too small, as they might break apart during cooking.
Step 4
**Make the Starch Slurry:** In a small bowl, whisk together water (4 Tbsp) and potato starch (2 Tbsp) until smooth. This will be used later to thicken the sauce.
Step 5
**Marinate the Pork:** Gently pat the ground pork with paper towels to remove excess moisture. In a mixing bowl, combine the pork with the marinade ingredients: a pinch of black pepper, mirin (1 Tbsp), sesame oil (1 Tbsp), and a small pinch of fine salt (about the size of a pea). Gently knead the mixture to ensure the pork is evenly seasoned. This step adds extra flavor.
Step 6
**Stir-fry and Simmer:** Add the marinated pork, minced onion, minced scallions (5 Tbsp), and cooking oil (3 Tbsp) to a frying pan. Heat over high heat, then reduce to medium and stir-fry until the pork is cooked through and the onions are translucent. Once the pork is cooked, add the minced Korean green chilies and stir-fry briefly to release their aroma. Pour in the water (300ml) and the pre-made Mapo Tofu sauce. Bring the sauce to a boil. Carefully add the tofu cubes, stirring gently with a spatula to avoid breaking them. Let it simmer for 1-2 minutes to allow the tofu to absorb the flavors. Finally, gradually pour in the starch slurry while gently stirring with the spatula until the sauce thickens to your desired consistency. Turn off the heat and serve. Taste and add any additional seasoning if needed. Serve hot over a bowl of steamed rice for a delicious meal!
