Korean Mapo Tofu (마파 두부)
This Korean version of Mapo Tofu is spicy, satisfying, and complete comfort in a bowl.
Servings: 2 -3
Ingredients
- 1 14 to 16 ounces package firm tofu, cut into ½-inch cubes.
- 8 ounces ground pork or beef
- ½ medium onion diced
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 2 scallions thinly sliced divided
- ½ a green bell pepper diced
- 1 red chili pepper Korean long hot, sliced thinly
- Salt and pepper to taste
- Toasted sesame seeds for garnish
Spicy Sauce
- 2 tablespoons vegetable oil
- 2 tablespoons Gochugaru 고추가루, Korean red chili pepper flakes
- 2 tablespoons soy sauce plus more if needed at the end
- 1 tablespoon Gochujang 고추장, Korean red chili pepper paste
- 1 tablespoon Doenjang 된장, Korean fermented soybean paste
- 2 teaspoons sugar
- 1-½ cups of water or more if needed
- ½ tablespoon cornstarch mixed with 1 tablespoon water
- Salt and pepper to taste
- 1 tablespoon sesame oil to add at the end
Instructions
- Heat a large pan with 2 tablespoons of oil over medium high heat. Add the onion, garlic, ginger, half of the chopped scallions, and Gochugaru. Saute until softened, about 2-3 minutes.
- Add the ground pork, and sprinkle lightly with salt and pepper. Break it up with a wooden spoon and cook until the meat is no longer pink, about 3 minutes.
- In a small bowl, stir together the soy sauce, sugar, Doenjang, and Gochujang. Add to the meat and stir to coat, about 1 minute. Add both of the peppers and cook briefly until slightly softened, about 1 minute.
- Add 1 ½ cups of water to the pan, and bring it to a boil. Add the tofu to the pan, and spread into a single layer. Cook for 4-5 minutes, stirring once in awhile, to make sure the tofu doesn’t stick to the pan.
- Stir in the cornstarch slurry mixture to thicken the sauce, and then the sesame oil. Cook for another minute, or until slightly thickened. Season with salt and pepper or more soy sauce to taste if needed. Garnish with the sesame seeds and remaining chopped scallions, and serve hot over rice.