Savory and Sweet Mapo Tofu Rice Bowl
Quick and Delicious Mapo Tofu Rice Bowl Using Tofu and Doubanjiang
Looking to make a satisfying meal with ingredients you already have? Try this recipe that uses tofu, a staple often found in refrigerators, and doubanjiang paste. We’ll transform them into a flavorful Mapo Tofu Rice Bowl, perfect for a quick and impressive meal. The balance of spicy and sweet flavors is incredibly addictive and will have you reaching for more rice!
Main Ingredients- 300g Tofu (firm or silken can be used)
- 1 pack Bulgogi-style marinated beef (or 100g ground pork)
- 3 cloves Garlic
- 1/2 Onion
Seasoning- 1 Tbsp Doubanjiang (spicy bean paste)
- 2/3 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 1.5 Tbsp Oyster Sauce
- 1 Tbsp Mirin (rice wine)
- 1 Tbsp Potato Starch
- 1L Water
- 1 Tbsp Gochugaru (Korean chili flakes) (optional, for extra spice)
- 3 Tbsp Cooking Oil (Olive oil or vegetable oil)
- 1 Tbsp Doubanjiang (spicy bean paste)
- 2/3 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 1.5 Tbsp Oyster Sauce
- 1 Tbsp Mirin (rice wine)
- 1 Tbsp Potato Starch
- 1L Water
- 1 Tbsp Gochugaru (Korean chili flakes) (optional, for extra spice)
- 3 Tbsp Cooking Oil (Olive oil or vegetable oil)
Cooking Instructions
Step 1
First, let’s prepare the vegetables and tofu. Dice half an onion into small, 0.5cm cubes. Thinly slice the 3 cloves of garlic into slivers to release their aroma. Cut the tofu into bite-sized cubes, about 1.5 to 2cm, for a pleasant texture. With the ingredients prepped, you’re halfway to a delicious meal!
Step 2
Now, let’s start cooking! Heat a frying pan over medium heat and add 3 tablespoons of cooking oil. Olive oil will add an extra layer of flavor.
Step 3
Once the oil is shimmering, add the sliced garlic and diced onion. Stir-fry them quickly until the onion becomes translucent. Be careful not to burn the garlic; sauté it until it releases a gentle aroma.
Step 4
When the garlic and onion are partially cooked, add 1 tablespoon of Gochugaru (Korean chili flakes) and stir-fry together. Lower the heat to prevent burning and sauté until the chili flakes become fragrant. This step removes any bitterness and enhances the nutty flavor. (Omit this step if you prefer a milder dish.)
Step 5
Instead of adding the bulgogi-style marinated beef as is, break it down with a chopstick or spatula, crumbling it as if it were ground meat. This helps the sauce to adhere better and creates a richer Mapo Tofu. If using ground pork, add it at this stage and stir-fry.
Step 6
Next, add 1 tablespoon of Mirin (rice wine) to eliminate any unwanted odors and stir-fry everything together. The key here is to stir-fry quickly so the ingredients meld together beautifully.
Step 7
Now, add 2/3 tablespoon of soy sauce and 1 tablespoon of sugar to season. As the sugar dissolves, the ingredients will start to glisten.
Step 8
It’s time for the star ingredients: 1 tablespoon of Doubanjiang (spicy bean paste) and 1.5 tablespoons of oyster sauce. Stir-fry vigorously over high heat, ensuring the sauces don’t burn, until all the ingredients and seasonings are harmoniously combined. You’ll soon smell the irresistible aroma of delicious Mapo Tofu!
Step 9
Once the sauce is well-fried, add the cubed tofu and 1 liter of water. Adding plenty of water will ensure a moist and generous Mapo Tofu. Make sure the ingredients are submerged in the water.
Step 10
Finally, let’s thicken the sauce. Mix 1 tablespoon of potato starch with 1 tablespoon of water to create a slurry. Gradually add this starch slurry to the simmering Mapo Tofu while stirring, until it reaches your desired thick and glossy consistency. Your delicious, restaurant-style Mapo Tofu Rice Bowl sauce is ready!
