Savory Seafood Mapo Tofu Rice Bowl
Easy & Delicious: How to Make Seafood Mapo Tofu Rice Bowl at Home
I absolutely love rice bowls! They are simple to prepare and don’t require any side dishes, making them a perfect go-to meal. Today, I’ve made a spicy and sweet Mapo Tofu, but with a twist – instead of meat, we’re using a delightful mix of seafood. Let’s get started on this Seafood Mapo Tofu Rice Bowl!
Ingredients (Serves 2)
- 1 block Silken Tofu (approx. 300g)
- 1/2 Onion
- 1/3 Carrot
- 1/2 Green Onion
- 200g Mixed Seafood (shrimp, squid, mussels, etc.)
- 300ml Water
- Pinch of Salt (for final seasoning)
- 1/2 Tbsp Minced Garlic
- 3 Tbsp Cooking Oil
- 1 Tbsp Gochugaru (Korean chili flakes)
Mapo Tofu Sauce
- 2 Tbsp Doubanjiang (spicy bean paste)
- 1 Tbsp Sugar
- 1 Tbsp Corn Syrup (or Oligosaccharide)
- 1 Tbsp Oyster Sauce
Slurry (for thickening)
- 1 Tbsp Potato Starch
- 4 Tbsp Water
- 2 Tbsp Doubanjiang (spicy bean paste)
- 1 Tbsp Sugar
- 1 Tbsp Corn Syrup (or Oligosaccharide)
- 1 Tbsp Oyster Sauce
Slurry (for thickening)
- 1 Tbsp Potato Starch
- 4 Tbsp Water
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Finely dice the onion into small pieces, about 0.5 cm. This will help it blend nicely into the sauce for a better texture.
Step 2
Dice the carrot into similar small pieces, about 0.5 cm, matching the onion. This adds a lovely color to the dish.
Step 3
Finely chop the green onion. You can separate the white and green parts; the white parts will be used for flavoring, and the green parts can be reserved as a garnish.
Step 4
Cut the tofu into bite-sized cubes, approximately 1.5 cm. Be careful not to cut them too small, as they might break apart while cooking.
Step 5
Rinse the frozen mixed seafood under cold water to thaw. If any pieces like shrimp or squid are particularly large, cut them into smaller, more manageable sizes.
Step 6
Now, let’s make the delicious Mapo Tofu sauce! In a bowl, add 2 tablespoons of Doubanjiang. This is the base for that signature savory flavor.
Step 7
Add 1 tablespoon of sugar for sweetness and 1 tablespoon of corn syrup. You can substitute corn syrup with oligosaccharide if you prefer.
Step 8
Also, add 1 tablespoon of oyster sauce for an extra layer of umami and depth.
Step 9
Using a spatula or spoon, stir everything together until well combined. Having the sauce ready beforehand makes the cooking process much smoother.
Step 10
Let’s prepare the slurry for thickening. In a small bowl, combine 1 tablespoon of potato starch with 4 tablespoons of cold water. Whisk until there are no lumps.
Step 11
Ensure the starch is fully dissolved and the mixture is smooth. Set this aside for later use.
Step 12
Time to start stir-frying! Heat 3 tablespoons of cooking oil in a deep pan or pot over medium heat. Add the chopped green onions to release their aroma.
Step 13
Once the green onions become fragrant, add the minced garlic.
Step 14
Continue to sauté over medium heat for about 2 minutes, until the aroma of green onion and garlic is strong and fragrant. Be careful not to let them burn.
Step 15
When the aromatics are fragrant, add the diced onion and carrot. Stir-fry for about 3-4 minutes over medium heat until the onions become slightly translucent, bringing out their natural sweetness.
Step 16
Once the vegetables are tender, add 1 tablespoon of Gochugaru (Korean chili flakes) for a pleasant kick of spice.
Step 17
Stir-fry for another 3 minutes. This step allows the chili flakes to bloom in the oil, creating a flavorful chili oil that enhances the dish. Keep an eye on the heat to prevent burning.
Step 18
After the chili oil has formed, pour in 300ml of water and increase the heat to high. Bring the mixture to a rolling boil.
Step 19
As soon as the liquid starts boiling, carefully add the cubed tofu. Gently stir to avoid breaking the tofu.
Step 20
Pour in the prepared Mapo Tofu sauce. You’ll start to smell that wonderful savory aroma filling your kitchen!
Step 21
Keep the heat on high and let it boil vigorously. Allow the ingredients to simmer together and meld their flavors.
Step 22
Once the sauce is boiling well, add the mixed seafood. Seafood cooks quickly and can become tough if overcooked, so adding it near the end preserves its tender texture. Let it cook for just 1-2 minutes until the seafood is cooked through.
Step 23
Gently stir everything to combine. Taste the sauce. It should be spicy and sweet, but if you feel it’s a bit bland, this is the time to adjust the seasoning. The Doubanjiang provides most of the flavor, but a little extra might be needed.
Step 24
If it needs a touch more saltiness, add a pinch of salt and stir well to get the final seasoning just right. Don’t add too much at once!
Step 25
Finally, let’s thicken the sauce. Slowly drizzle the prepared starch slurry in a circular motion around the pan, avoiding pouring it all in one spot. As the sauce thickens, reduce the heat to medium.
Step 26
Stir continuously for about 1 minute to ensure the slurry is evenly distributed and the sauce becomes thick and glossy without lumps. Once you reach your desired consistency, turn off the heat.
Step 27
Spoon the delicious Seafood Mapo Tofu generously over a bowl of hot cooked rice. The abundance of seafood and soft tofu atop the rice looks incredibly appetizing.
Step 28
Your wonderful Seafood Mapo Tofu Rice Bowl is complete! Enjoy your meal!
