Chef Lee Yeon-bok’s Easy Mapo Tofu Recipe – Deliciously Simple!
Authentic Flavor at Home: Chef Lee Yeon-bok’s Super Simple & Delicious Mapo Tofu!
Today, we’re making Mapo Tofu using Chef Lee Yeon-bok’s recipe, and wow, it’s incredibly delicious! The preparation is so easy and straightforward, perfect for trying at home. You won’t believe how good it tastes with minimal effort!
Main Ingredients- 2 silken tofu blocks (for a soft texture)
- 300g ground pork
- 1/3 stalk of scallion (white part)
- 1/2 onion
- A small piece of carrot (for color and sweetness)
- Cornstarch slurry (2 tbsp cornstarch + 4 tbsp water)
- 5 tbsp chili oil (key for spicy flavor)
- 2 tbsp minced garlic
Sauce Ingredients- 300ml water
- 1 tbsp doubanjiang (fermented bean paste)
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 tbsp cooking wine (mirin)
- 2 tbsp sugar
- 300ml water
- 1 tbsp doubanjiang (fermented bean paste)
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 tbsp cooking wine (mirin)
- 2 tbsp sugar
Cooking Instructions
Step 1
First, prepare the vegetables. Finely mince about 1/3 of a scallion stalk, focusing on the white part. Dice the onion and carrot into small pieces. Dicing them now will help the sauce meld beautifully later.
Step 2
Take out two blocks of silken tofu. They can be delicate, so carefully remove them from their packaging. Then, cut them into bite-sized pieces. Don’t worry if some pieces break; the soft, crumbly texture can be quite nice in Mapo Tofu.
Step 3
Heat 5 tablespoons of chili oil in a deep pan or wok over medium-low heat. Add the minced scallion and minced garlic. Stir-fry them gently until fragrant, allowing the flavors of the scallion and garlic to infuse the oil. This aromatic oil is the foundation of delicious Mapo Tofu!
Step 4
Once the fragrant ‘scallion oil’ is ready, add 300g of ground pork. Break up any large clumps and stir-fry the pork in the chili and scallion oil until it’s cooked through and has a nice color from the chili oil.
Step 5
When the pork is mostly cooked, add the diced onion and carrot to the pan. Continue to stir-fry until the onions become translucent and the carrots are slightly tender. This process will bring out the natural sweetness of the vegetables.
Step 6
Now, let’s make the flavorful sauce. Pour 300ml of water into the pan. Add 1 tablespoon of doubanjiang, 2 tablespoons of oyster sauce, 1 tablespoon of soy sauce, 2 tablespoons of cooking wine, and 2 tablespoons of sugar. Stir everything together well. Taste the sauce and adjust the seasoning if needed.
Step 7
Once the sauce comes to a boil, gently slide in the cut silken tofu. Use a ladle to carefully stir the tofu into the sauce, moving from the sides of the pan. Try not to break the tofu too much; a gentle folding motion is best.
Step 8
When the sauce starts to bubble again, gradually add the cornstarch slurry (2 tbsp cornstarch mixed with 4 tbsp water) while stirring. Add it slowly until the sauce reaches your desired thick, glossy consistency. Once thickened, turn off the heat, and your Mapo Tofu is ready to serve! Enjoy it spooned over hot steamed rice.
