Spicy, Sweet, and Umami-Rich! Easy Homemade Mapo Tofu Rice Bowl Recipe
Spicy, Sweet, and Umami-Rich! Easy Homemade Mapo Tofu Rice Bowl Recipe
How to Make Mapo Tofu Using Doubanjiang, Can Substitute with Ssamjang, Beginner-Friendly Tofu Dish, Delicious Mapo Tofu Rice Bowl
Hello everyone! Today, I’m going to share an incredibly easy recipe for a spicy and sweet Mapo Tofu Rice Bowl that’s perfect for a satisfying meal. While authentic Mapo Tofu traditionally requires doubanjiang (fermented chili bean paste), don’t worry if you don’t have it! You can create a delicious Mapo Tofu using ssamjang (Korean soybean paste) which is readily available in many Korean kitchens. Using doubanjiang will give you a deeper, more complex flavor, whereas ssamjang offers a familiar yet uniquely delightful taste. There might be subtle differences in flavor depending on your choice, but both pair wonderfully with rice! Let’s get started on making this delightful Mapo Tofu Rice Bowl!
Mapo Tofu Ingredients- 1/2 block firm tofu (approx. 150g)
- 2 cloves garlic, minced
- 1/2 medium onion (approx. 50g), finely chopped
- 1 red chili pepper
- 1 green chili pepper
- 1/2 stalk green onion (approx. 30g)
- 2 Tbsp chili powder (gochugaru)
- 1/2 Tbsp sugar
- Salt to taste
- Black pepper to taste
- 1/5 Tbsp ginger powder (or a pinch of minced fresh ginger)
- 1.5 Tbsp Doubanjiang (or 1.5 Tbsp Ssamjang if Doubanjiang is unavailable)
- 2 Tbsp Mirin (or cooking wine)
- 1 Tbsp soy sauce
- 1 tsp cornstarch (or potato starch)
- 200ml water (approx. 1 cup)
- Cooking oil, as needed
- 1/2 Tbsp sesame oil
Cooking Instructions
Step 1
Prepare the vegetables and aromatics for your Mapo Tofu. You’ll need 1/2 medium onion, 1/2 stalk of green onion. For a touch of spice and color, prepare 1 red chili pepper and 1 green chili pepper. Mince 2 cloves of garlic.
Step 2
Wash the onion, pat it dry, and finely chop it. Chopping the onion finely helps it meld beautifully with the sauce, enhancing the overall flavor of your Mapo Tofu.
Step 3
Finely slice the green onion. Remove the seeds from the red and green chili peppers and then slice them thinly. Mince the 2 cloves of garlic. Minced garlic is essential for building the aromatic base of the dish.
Step 4
Prepare the tofu: you can use half a block (about 150g) or a whole block if you prefer. To help the tofu hold its shape, bring a pot of water to a boil with a pinch of salt, and blanch the tofu for about 1 minute. Drain the tofu, rinse with cold water to cool it down, and then cut it into bite-sized cubes.
Step 5
Heat a generous amount of cooking oil in a pan over medium-low heat. Add the sliced green onions and minced garlic. Sauté them slowly until fragrant, being careful not to burn them. This process extracts a wonderful aroma from the garlic and green onions, forming the foundation of the dish’s flavor.
Step 6
Once the garlic is fragrant, add 2 tablespoons of chili powder and stir-fry quickly for about 10 seconds to toast it and release its color and flavor. Be careful not to burn the chili powder. Then, add the chopped onion, red chili pepper, and green chili pepper. Stir-fry over medium-low heat until the onion becomes translucent. The vegetables will add sweetness and depth of flavor as they cook.
Step 7
Now it’s time to add the seasonings. Stir in 1/2 tablespoon of sugar, a pinch of salt and black pepper to your taste. Add 1/5 tablespoon of ginger powder (or a small amount of minced fresh ginger), 1.5 tablespoons of Doubanjiang (or Ssamjang), 2 tablespoons of Mirin, and 1 tablespoon of soy sauce. Cook for another minute, stirring constantly, to meld the flavors of the seasonings with the sautéed ingredients.
Step 8
Pour in 200ml of water and stir well to combine. Carefully add the cubed tofu to the sauce. In a small bowl, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water until smooth to create a slurry. Gradually add the cornstarch slurry to the simmering Mapo Tofu sauce while stirring continuously until it reaches your desired thick consistency. Once thickened, remove from heat.
Step 9
Turn off the heat and drizzle 1/2 tablespoon of sesame oil over the Mapo Tofu. Give it a gentle stir to incorporate the nutty aroma, which further enhances the dish’s overall flavor. Your delicious Mapo Tofu is now ready!
Step 10
To serve, spoon a generous portion of hot steamed rice into a bowl. Top it generously with the delicious homemade Mapo Tofu. You’ll have a restaurant-quality Mapo Tofu Rice Bowl right in your own kitchen!
Step 11
Enjoy this spicy, sweet, and savory Mapo Tofu Rice Bowl! It’s absolutely delicious when mixed with rice. Make it easily at home and share it with your family. Enjoy your meal!
