Spicy and Sweet Korean-Style Mapo Tofu
The Best for Home Cooking! Spicy and Sweet Korean-Style Vegetarian Mapo Tofu Recipe (Braised Tofu, Tofu Rice Bowl)
This Korean-style Mapo Tofu is incredibly delicious with its spicy yet slightly sweet sauce, making it a perfect companion for rice. It’s equally wonderful served over rice as a topping or as a fantastic side dish. Enjoy this delightful recipe featuring a harmonious blend of tender tofu and crisp vegetables with your whole family!
Main Ingredients- 300g firm tofu (for pan-frying or stew)
- 4 Cheongyang peppers (adjust spiciness to your preference)
- 2 medium onions
- 1 handful broccoli florets (approx. 100g)
- 1 handful chives (approx. 30g)
- 2 eggs (optional, for serving)
- Warm cooked rice
Sauce- 2 Tbsp gochugaru (Korean chili powder, approx. 20g)
- 3 Tbsp soy sauce (approx. 45ml)
- 1.5 Tbsp corn syrup or rice syrup (adjust sweetness, approx. 22ml)
- 1 Tbsp minced garlic (approx. 10g)
- 100ml water (approx. 1/2 cup)
- Pinch of black pepper (freshly ground is best for flavor!)
- 1 Tbsp sesame oil (approx. 15ml)
- 2 Tbsp gochugaru (Korean chili powder, approx. 20g)
- 3 Tbsp soy sauce (approx. 45ml)
- 1.5 Tbsp corn syrup or rice syrup (adjust sweetness, approx. 22ml)
- 1 Tbsp minced garlic (approx. 10g)
- 100ml water (approx. 1/2 cup)
- Pinch of black pepper (freshly ground is best for flavor!)
- 1 Tbsp sesame oil (approx. 15ml)
Cooking Instructions
Step 1
First, cut the tofu into large cubes, about 3cm each. Cutting them this large helps them maintain their shape without breaking apart during frying or braising.
Step 2
Generously pour cooking oil into a pan and preheat it over high heat. Once the oil is hot, add the tofu and reduce the heat to medium. Fry the tofu until it’s golden brown on all sides. This step makes the exterior of the tofu firm, allowing it to better absorb the sauce and improving its texture.
Step 3
Once one side of the tofu is golden brown, carefully flip it over and fry the other side until equally golden. You can check by gently lifting a piece of tofu to see if it’s nicely browned.
Step 4
While the tofu is frying, let’s prepare the vegetables. Finely mince the Cheongyang peppers (you can leave the seeds in if you like it spicier). Slice the onions into thick strips. Cut the broccoli into bite-sized florets. Chop the chives into lengths of about 4-5cm. Also, have your minced garlic ready.
Step 5
Once both sides of the tofu are nicely browned, remove them from the pan and set aside on a plate. Using pre-fried tofu ensures the sauce adheres well and makes the dish even more flavorful.
Step 6
Once the vegetable preparation is complete, it’s time to make the braising sauce. Thickly slice the onions and finely mince the spicy Cheongyang peppers. Cut the broccoli into bite-sized pieces and the chives into 4-5cm lengths. Don’t forget the minced garlic!
Step 7
In a braising pan or a deep skillet, spread the sliced onions evenly across the bottom. Then, arrange the golden-fried tofu pieces around the edges.
Step 8
Now, let’s make the sauce. In a small bowl, combine 1 Tbsp of gochugaru and 2 Tbsp of soy sauce.
Step 9
Add 1.5 Tbsp of corn syrup or rice syrup for sweetness. (Feel free to adjust the sweetness to your liking.)
Step 10
Pour in 100ml of water (about 1/2 cup) and stir well to combine all the ingredients, creating the sauce.
Step 11
Pour the prepared sauce evenly over the onions and tofu in the pan. Cover with a lid and bring to a boil over high heat. Once boiling, reduce the heat to medium and let it simmer for about 5 minutes.
Step 12
When the sauce has reduced slightly, remove the lid and lower the heat to low. Be careful to prevent the tofu from burning as it continues to cook.
Step 13
Now, artfully arrange the prepared broccoli, minced Cheongyang peppers, and minced garlic around the tofu. In the center, add 1 Tbsp of gochugaru and 1 Tbsp of soy sauce separately. This helps the vegetables absorb more flavor.
Step 14
Neatly place the chopped chives on top. Drizzle a little more syrup over them to add shine and sweetness.
Step 15
Now, turn the heat back up to medium. Gently stir-fry the vegetables in the center for 1-2 minutes, allowing the sauce to meld together. Be careful not to break the tofu while stirring.
Step 16
Once all the ingredients are cooked and the sauce has blended well, turn off the heat. Finally, sprinkle with a pinch of black pepper and drizzle with 1 Tbsp of sesame oil for added aroma. (Alternatively, you can mix the sesame oil with the tofu.)
Step 17
If you’re adding a fried egg, heat a generous amount of cooking oil in a separate pan over high heat. Carefully crack the egg into the hot oil and fry it until crispy. (Be cautious of oil splattering when adding the egg. Gently slide it into the pan from the edges for safety.)
Step 18
Serve generously over warm rice to create a delicious Mapo Tofu rice bowl that’s sure to make you want more rice! Top with a fried egg if desired for an extra treat. This will be a wonderful meal that the whole family will love.
Step 19
To help prevent oil splattering when frying, you can cut the tofu beforehand, pat it dry with paper towels, and let it sit for a bit to drain excess water. Even so, always add tofu to hot oil carefully, pushing it gently into the pan from the sides, to ensure safety.
