Super Simple Mapo Tofu Rice Bowl
Super Simple Mapo Tofu Rice Bowl
5-Minute Cook Time for Beginners! Delicious Mapo Tofu Anyone Can Make
This recipe for Mapo Tofu rice bowl uses a store-bought sauce for a quick and easy preparation. The sweet and savory sauce perfectly complements the soft tofu, making it a satisfying meal that will have you finishing your rice in no time. It’s ideal for a solo meal or a simple weeknight dinner.
Main Ingredients- 1 block Firm Tofu (large, about 300g)
- 1/2 Onion
- 1 stalk Green Onion
Sauces and Seasonings- 1 packet Store-bought Mapo Tofu Sauce (approx. 200g)
- 1 tsp Minced Garlic
- 1 Tbsp Gochugaru (Korean Chili Powder)
- 2 Tbsp Cooking Oil (sunflower oil recommended)
- 1 tsp Oyster Sauce
- 1 tsp Sugar
- 1 cup Water (200ml)
- 1 packet Store-bought Mapo Tofu Sauce (approx. 200g)
- 1 tsp Minced Garlic
- 1 Tbsp Gochugaru (Korean Chili Powder)
- 2 Tbsp Cooking Oil (sunflower oil recommended)
- 1 tsp Oyster Sauce
- 1 tsp Sugar
- 1 cup Water (200ml)
Cooking Instructions
Step 1
Dice the block of tofu into approximately 1.5cm cubes. Cutting them too large can cause them to break apart, so aim for a manageable size. Finely chop the half onion into pieces similar in size to the tofu.
Step 2
Roughly chop the green onion stalk into bite-sized pieces, separating the white and green parts. Chopping the green onion thickly enhances its aroma when sautéed.
Step 3
Prepare one packet of the store-bought Mapo Tofu sauce. Keep in mind that the saltiness and flavor can vary between brands, so tasting and adjusting the seasoning during cooking is recommended.
Step 4
Heat 2 tablespoons of cooking oil in a pan over medium heat. Add the chopped green onions and sauté for 30 to 40 seconds until fragrant. This step is to create aromatic green onion oil.
Step 5
Once the green onion is fragrant, add 1 teaspoon of minced garlic and stir-fry for about 15 seconds until the garlic is aromatic. Be careful not to burn the garlic; stir-fry quickly.
Step 6
Pour the prepared 1 packet of store-bought Mapo Tofu sauce into the pan. Add 1 tablespoon of gochugaru, 1 teaspoon of oyster sauce, and 1 teaspoon of sugar. Stir well and let it simmer for about 20-30 seconds until it begins to bubble, allowing the flavors to meld.
Step 7
Carefully add the diced tofu and chopped onion to the pan. Gently mix everything together and stir-fry lightly until the tofu and onions are coated. Be careful not to mash the tofu. Then, pour in 1 cup (200ml) of water.
Step 8
Simmer for another 2 to 3 minutes until the sauce thickens slightly and the ingredients are well combined, creating a delicious Mapo Tofu rice bowl. Stir gently occasionally to prevent the sauce from sticking to the bottom of the pan. Serve hot over rice and enjoy!
