Spicy & Savory Mapo Tofu: A Flavorful Rice Companion
Easy Homemade Mapo Tofu Recipe
Tofu is not only healthy but also incredibly versatile in the kitchen. Among the many ways to enjoy tofu, Mapo Tofu is a family favorite in our household! It’s surprisingly easy to make and adaptable – you can add ground beef or pork if you have it, or simply make it with tofu for a delicious meal. The star of the show is the Mapo sauce, made with fermented bean paste (doubanjiang), which magically transforms the mild tofu into a rich, savory, and slightly spicy dish that’s incredibly addictive and perfect with rice. Let’s dive into the wonderful world of Mapo Tofu!
Main Ingredients- 2 blocks (approx. 400g) Firm Tofu
- 1 Tbsp Vegetable Oil
- 1 Tbsp Minced Scallions (Green Onions)
- 1 Tbsp Sesame Oil
Mapo Sauce- 1 Tbsp Doubanjiang (Fermented Broad Bean Paste)
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Gochujang (Korean Chili Paste) (Optional, for extra spice)
- 2 Tbsp Soy Sauce (Brewed)
- 1 Tbsp Sugar
- 50ml Water
- 1 Tbsp Doubanjiang (Fermented Broad Bean Paste)
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Gochujang (Korean Chili Paste) (Optional, for extra spice)
- 2 Tbsp Soy Sauce (Brewed)
- 1 Tbsp Sugar
- 50ml Water
Cooking Instructions
Step 1
Start by preparing the tofu. Cut the tofu into bite-sized cubes, about 2-3 cm. Heat 1 tablespoon of vegetable oil in a non-stick pan over medium-high heat. Gently place the tofu cubes into the hot pan and pan-fry them until golden brown and slightly crispy on all sides. This step helps the tofu hold its shape and adds a pleasant texture.
Step 2
Now, let’s make the Mapo sauce. In a small bowl, combine the doubanjiang, gochugaru, gochujang (if using for extra heat), brewed soy sauce, sugar, and water. Whisk everything together until well combined and smooth, ensuring there are no lumps.
Step 3
Arrange the pan-fried tofu in the pan (or on a serving plate). Pour the prepared Mapo sauce evenly over the tofu, ensuring all the pieces are coated.
Step 4
Cover the pan with a lid and reduce the heat to medium-low. Let it simmer gently for about 10 minutes, allowing the sauce to thicken and beautifully coat the tofu, infusing it with flavor. Just before serving, stir in the minced scallions and sesame oil, then give it a final gentle simmer for a minute. Your delicious, restaurant-quality Mapo Tofu is ready to be enjoyed!
