Super Simple Mapo Tofu Rice Bowl
Easy Mapo Tofu Rice Bowl Recipe Using Doubanjiang
A quick and easy Mapo Tofu recipe made with doubanjiang. This dish features a flavorful, slightly spicy, and savory sauce coating tender tofu and savory ground pork, perfect served over steamed rice.
Main Ingredients
- 1 block soft or firm tofu (approx. 300-350g)
- 50g ground pork (beef or chicken can also be used)
- 2 Tbsp cornstarch slurry (mix 2 Tbsp water with 1 Tbsp cornstarch or potato starch)
Flavorful Sauce
- 1/4 stalk scallion, finely chopped (white and green parts both)
- 1 Tbsp chili oil (for aromatic depth)
- 1 Tbsp minced garlic
- 1/2 cup water (approx. 100ml)
- 1 Tbsp doubanjiang (the key ingredient for authentic Mapo Tofu flavor)
- 1 Tbsp oyster sauce (enhances umami)
- 1 tsp sugar (balances the spice)
- Pinch of salt (to taste)
- Pinch of ground black pepper
- 1/4 stalk scallion, finely chopped (white and green parts both)
- 1 Tbsp chili oil (for aromatic depth)
- 1 Tbsp minced garlic
- 1/2 cup water (approx. 100ml)
- 1 Tbsp doubanjiang (the key ingredient for authentic Mapo Tofu flavor)
- 1 Tbsp oyster sauce (enhances umami)
- 1 tsp sugar (balances the spice)
- Pinch of salt (to taste)
- Pinch of ground black pepper
Cooking Instructions
Step 1
Heat a pan over medium-low heat and add 1 Tbsp of chili oil. Once fragrant, add 1 Tbsp of minced garlic and the chopped scallions. Sauté until aromatic and slightly softened, being careful not to burn the garlic.
Step 2
When the garlic and scallions release their fragrance, add the ground pork. Break it up with chopsticks or a spatula and stir-fry until it’s no longer pink and becomes slightly crumbly.
Step 3
Once the pork is almost cooked through, pour in 1/2 cup of water. Add 1 tsp sugar, 1 Tbsp doubanjiang, 1 Tbsp oyster sauce, a pinch of black pepper, and a pinch of salt. Stir well to combine. Bring the sauce to a simmer over medium heat and cook for 1-2 minutes to deepen the flavors.
Step 4
Cut the tofu into bite-sized cubes. Gently add the cubed tofu to the simmering sauce. Carefully stir with a spoon or spatula to coat the tofu without breaking it apart. Let it simmer for another 2-3 minutes to allow the tofu to absorb the flavors.
Step 5
Gradually add the prepared cornstarch slurry (2 Tbsp water + 1 Tbsp starch) while stirring until the sauce thickens to your desired consistency. Once thickened, remove from heat.
Step 6
Serve the delicious Mapo Tofu generously over a bowl of hot steamed rice. For an extra touch, you can garnish with a fried egg or a sprinkle of parsley.
