Spicy & Sweet Mapo Tofu Made Without Doubanjiang
Spicy & Sweet Mapo Tofu Made Without Doubanjiang
Easy Mapo Tofu Recipe Without Doubanjiang
Create a delicious Mapo Tofu without doubanjiang right in your kitchen! This dish offers a perfect balance of spicy and sweet flavors, making it an irresistible rice companion. Follow our simple, golden ratio recipe that anyone can master.
Main Ingredients- 1 block Tofu (approx. 300g)
- 1/2 Onion
- 3 Tbsp minced Green Onion
- 2 Tbsp Cornstarch (mixed with 3 Tbsp water to make a slurry)
Sauce Ingredients- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 1 Tbsp Sugar
- 1 Tbsp Cooking Wine (e.g., Mirin)
- 1 Tbsp Minced Garlic
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 1 Tbsp Sugar
- 1 Tbsp Cooking Wine (e.g., Mirin)
- 1 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, cut the tofu into 1.5cm cubes. Dice the onion into similar-sized pieces. Finely chop the green onions.
Step 2
In a medium bowl, combine 1 Tbsp Gochujang, 1 Tbsp Doenjang, 1 Tbsp Gochugaru, 1 Tbsp Soy Sauce, 1 Tbsp Oyster Sauce, 1 Tbsp Sugar, 1 Tbsp Cooking Wine, and 1 Tbsp Minced Garlic. Mix well to create the sauce. (Measurements are based on a standard Korean rice spoon; adjust to your taste.)
Step 3
Heat a generous amount of cooking oil in a pan over medium-low heat. Add the minced green onions and stir-fry until fragrant, creating a flavorful green onion oil.
Step 4
Once the green onion oil is aromatic, add 1 Tbsp of Gochugaru.
Step 5
Cook over low heat, stirring constantly to prevent burning, for about 30 seconds. This step infuses the oil with a spicy chili aroma, adding depth to the dish.
Step 6
Add the diced onion to the pan and stir-fry over medium heat until it becomes translucent. Ensure the onions are cooked enough to release their sweetness.
Step 7
Add all the prepared sauce mixture to the pan and stir-fry with the onions for a minute to let the flavors meld. Then, pour in 250ml of water (about 1.5 standard Korean cups) and mix well. Bring to a simmer. Taste and adjust the sauce seasoning as needed.
Step 8
Carefully add the cubed tofu to the simmering sauce. Handle gently to avoid breaking the tofu.
Step 9
Let it simmer over medium heat for about 5 minutes, allowing the sauce to evenly coat and penetrate the tofu. Ensure the tofu is heated through and flavored.
Step 10
In a small bowl, whisk together 2 Tbsp cornstarch and 3 Tbsp water until smooth to create a cornstarch slurry. Gradually pour the slurry into the simmering Mapo Tofu while stirring, until you achieve your desired consistency. Be careful not to make it too thick.
Step 11
For an extra layer of flavor and spice, optionally add 1 Tbsp of Lao Jiao (or chili oil) at this stage. (Optional)
Step 12
Once all ingredients are well combined and the sauce has thickened to your liking, reduce heat to low and simmer for another 1-2 minutes. Serve over rice for a delicious Mapo Tofu rice bowl!
