Home-Style Delight: Mapo Tofu Rice Bowl Without Doubanjiang
Make Delicious Mapo Tofu Rice Bowls Without Doubanjiang – A Hearty Tofu Dish
Let’s make a satisfying Mapo Tofu Rice Bowl that you can enjoy in one hearty serving.
Main Ingredients- 1 block Tofu (approx. 300g)
- 1 handful Chives (approx. 30g)
- 1/3 Onion
- 1/4 Carrot
- 100g Minced or finely chopped Pork
- 1 bowl Cooked Rice
Cooking Instructions
Step 1
Let’s make a savory and satisfying Mapo Tofu Rice Bowl!
Step 2
First, cut the tofu into 1.5cm cubes (like dice). Bring water to a boil, add a pinch of salt (optional), and briefly blanch the tofu for about 1 minute. This helps firm it up and remove any unwanted odors. Drain the blanched tofu thoroughly and set aside.
Step 3
While the tofu is blanching, prepare the other ingredients. Chop the chives into 2-3cm lengths. Finely mince the onion and carrot. If you’re not using pre-minced pork, finely chop the pork as well. Get a frying pan or pot with some depth ready.
Step 4
Heat 2 tablespoons of cooking oil in the pan over medium-low heat. Add the minced chives and sauté for about 1 minute until fragrant, creating a scallion oil. Once the chives start to look translucent, add 1 teaspoon of gochugaru (Korean chili flakes) and stir for about 30 seconds over low heat to infuse the oil with chili flavor. Be careful not to burn the chili flakes!
Step 5
Now, add the minced pork to the pan and stir-fry over medium heat until it loses its pink color. Once the pork is mostly cooked, add the minced onion and carrot. Continue to stir-fry until the vegetables become translucent and tender.
Step 6
It’s time to add all the seasoning ingredients! Mix in 1 teaspoon of doenjang, 1 teaspoon of gochujang, 1 tablespoon of soy sauce, 1 teaspoon of sugar, and a pinch of black pepper. Stir well with the other ingredients and cook for about 1 minute to allow the flavors to meld. Add 3-4 tablespoons of water and bring to a simmer.
Step 7
Once the sauce is simmering, gradually add a cornstarch slurry (mix 1 tablespoon of cornstarch with 1 tablespoon of water) while stirring until the sauce reaches your desired thickness. When it starts to thicken, gently fold in the blanched tofu and chopped chives. Mix carefully to avoid breaking the tofu.
