Mapo Tofu

Name: Mapo Tofu
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1.32 lb firm tofu ((21 oz), cut into 2 cm (3/4 inch) cubes); 3.53 oz pork ((3.5 oz)), minced; 0.71 oz green chili pepper ((0.7 oz), ( )), sliced optional; 0.35 oz dried red chili pepper ((0.4 oz), ( )), sliced optional; 0.71 oz green onion ((green part only), (0.7 oz), ), chopped; 1 cup Korean anchovy stock (or water); 2.5 tbsp Granulated Sugar; 2 tbsp ssamjang ((Korean spicy dipping sauce)); 2 tbsp mirin ((sweet rice wine)); 1 tbsp soy sauce ((Sempyo Yangjo 701 or Kikkoman)); 1 tbsp Korean anchovy fish sauce; 1 tsp gochugaru ((Korean chili flakes)); 0.5 tsp Garlic, minced; 0.25 tsp Ground Black Pepper; 0.125 tsp ginger juice ((from squeezing about 1/2 tsp ginger)), minced; 6 tbsp neutral flavored cooking oil ((e.g. rice bran oil or vegetable oil)); 4.23 oz onion ((4 oz), ), thinly sliced; 1 tbsp Garlic, minced; 2 tbsp gochugaru ((Korean chili flakes)); 4 cup Water; 1 tsp Fine Sea Salt; 2 tbsp Potato Starch; 2 tbsp Water; 2 tsp Sesame Oil; 2 tsp Sesame Seeds

This Korean style Mapo Tofu is made with tender tofu, savory minced pork, and a deeply flavorful sauce seasoned with anchovy stock, ssamjang, and Korean chili flakes. Rich in umami with a touch of sweetness and subtle heat, it's comforting, satisfying, and the kind of meal you'll find yourself craving again and again.

Brooke1999

Prep10 min

Cook20 min

Total30 min

Servings4

Difficultyeasy

KoreanEntrees

Ingredients

1.32 lbfirm tofu ((21 oz), cut into 2 cm (3/4 inch) cubes)
3.53 ozpork ((3.5 oz)), minced
0.71 ozgreen chili pepper ((0.7 oz), ( )), sliced optional
0.35 ozdried red chili pepper ((0.4 oz), ( )), sliced optional
0.71 ozgreen onion ((green part only), (0.7 oz), ), chopped
1 cupKorean anchovy stock (or water)
2.5 tbspGranulated Sugar
2 tbspssamjang ((Korean spicy dipping sauce))
2 tbspmirin ((sweet rice wine))
1 tbspsoy sauce ((Sempyo Yangjo 701 or Kikkoman))
1 tbspKorean anchovy fish sauce
1 tspgochugaru ((Korean chili flakes))
0.5 tspGarlic, minced
0.25 tspGround Black Pepper
⅛ tspginger juice ((from squeezing about 1/2 tsp ginger)), minced
6 tbspneutral flavored cooking oil ((e.g. rice bran oil or vegetable oil))
4.23 ozonion ((4 oz), ), thinly sliced
1 tbspGarlic, minced
2 tbspgochugaru ((Korean chili flakes))
4 cupWater
1 tspFine Sea Salt
2 tbspPotato Starch
2 tbspWater
2 tspSesame Oil
2 tspSesame Seeds

Instructions

1
Prepare the sauce - Combine all the sauce ingredients in a measuring cup or small bowl and stir until well combined. Set aside.
2
Make the chili oil. - In a pan, add the cooking oil, onion and minced garlic. Stir fry over medium-high heat until the onion is softened and lightly golden. Strain the oil and discard the onion and garlic. Return the oil to the pan, add the chili flakes, and cook over low heat until fragrant, stirring frequently. Strain the oil again and discard the chili flakes. Set the oil aside. You should have about 1/4 cup remaining.
3
Prepare the tofu - Bring a pot of water to a boil and add the salt. Add the tofu and blanch for about 1 minute. Drain and set aside.
4
Cook the pork - Heat 3 Tbsp of the prepared Korean chili oil in a pan over medium-high heat. Add the minced pork and cook until lightly browned, breaking it up with a spatula as it cooks.
5
Build the sauce - Pour in the prepared sauce mixture and stir to combine. Bring it to a gentle simmer and cook for 2 to 3 minutes.
6
Add the tofu - Gently add the tofu and carefully fold to combine. Simmer for 1 to 2 minutes, gently folding once or twice.
7
Finish the dish - Reduce the heat to medium. Pour in the starch slurry and stir gently until the sauce thickens and lightly coats the tofu. Add the chili peppers and green onion, then fold them through. Drizzle with the remaining chili oil (about 1 Tbsp) and the sesame oil, then sprinkle with the sesame seeds.
8
Serve - Serve hot with rice.