Super Easy Mapo Tofu (Without Doubanjiang)
Super Easy Mapo Tofu (Without Doubanjiang)
A Delicious One-Bowl Meal: Introducing Super Simple Mapo Tofu Made Without Doubanjiang!
Discover a super easy one-bowl meal that you can make without doubanjiang! This Mapo Tofu recipe is incredibly simple and guarantees delicious results.
Mapo Tofu Ingredients- 1/2 block firm tofu (about 150g)
- 1/2 stalk green onion, finely chopped (approx. 2-3 Tbsp)
- 150g ground pork
- 1/3 onion, roughly chopped
- A small amount of king oyster mushrooms, sliced (optional)
- 400ml water
- 1 Tbsp cornstarch
- 2 Tbsp water (for cornstarch slurry)
- A drizzle of sesame oil
Sauce Ingredients- 2 Tbsp soy sauce
- 1 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp minced garlic
- 0.5 Tbsp doenjang (Korean soybean paste)
- 1/3 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp sugar
- 2 Tbsp soy sauce
- 1 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp minced garlic
- 0.5 Tbsp doenjang (Korean soybean paste)
- 1/3 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp sugar
Cooking Instructions
Step 1
First, prepare the tofu, the star of our Mapo Tofu. Cut the tofu into bite-sized cubes (about 2cm). Roughly chop the onion. Slice the king oyster mushrooms into manageable pieces, and finely chop the green onion, setting some aside for the aromatic oil and some for garnish.
Step 2
Now, let’s make the sauce that will give our Mapo Tofu its deep flavor. In a bowl, combine 2 Tbsp soy sauce, 1 Tbsp gochugaru, 0.5 Tbsp minced garlic, 0.5 Tbsp doenjang, 1/3 Tbsp gochujang, and 0.5 Tbsp sugar. Whisk everything together until well combined and smooth.
Step 3
Heat a generous amount of cooking oil in a pan over medium-low heat. Add the chopped green onions and sauté them until fragrant and their aroma has infused the oil. This step is crucial for building a rich flavor base for the Mapo Tofu.
Step 4
Once the green onions are fragrant, add the ground pork to the pan. Increase the heat to medium-high and stir-fry the pork, breaking up any clumps, until it’s no longer pink. Then, add the chopped onion and sliced king oyster mushrooms and continue to stir-fry until the vegetables are tender.
Step 5
When the pork and vegetables are partially cooked, pour in the prepared sauce. Gently stir everything together to coat the ingredients evenly. Be mindful of the heat to prevent the sauce from burning.
Step 6
Now, add 400ml of water to create the base for the Mapo Tofu. Bring it to a boil over medium heat. Once boiling, reduce the heat slightly and let it simmer to allow the flavors to meld together.
Step 7
To thicken the sauce to the perfect consistency, let’s make a cornstarch slurry. In a small bowl, combine 1 Tbsp cornstarch with 2 Tbsp water. Stir until completely smooth, ensuring there are no lumps.
Step 8
As the sauce begins to bubble, carefully add the cubed tofu. Gently stir with a spoon or spatula to combine the tofu with the sauce without breaking it apart.
Step 9
After adding the tofu and letting it simmer for a moment, gradually add the cornstarch slurry in 2-3 batches, stirring constantly, until the sauce reaches your desired thickness. It’s important to add it slowly and check the consistency as you go. Once it’s perfectly thickened, turn off the heat and finish with a drizzle of sesame oil for extra fragrance and shine.
Step 10
Serve the delicious Mapo Tofu over a bed of warm rice for a complete and satisfying Mapo Tofu rice bowl! For an extra touch, you can garnish with the reserved chopped green onions or fresh cilantro.
