Silky Soft 3-Step Mapo Tofu with Soft Tofu and Egg
Mapo Tofu Like Steamed Soft Tofu: Chef Lee Yeon Bok’s 3-Step Mapo Tofu
Experience the delightful harmony of tender, mild soft tofu and fluffy eggs with a savory sauce that’s perfect anytime. This unique tofu and egg dish, Chef Lee Yeon Bok’s 3-step Mapo Tofu, is a recipe you’ll never get tired of. It’s a delicious way to enjoy tofu and eggs with a satisfying, savory flavor.
Ingredients- 2 packs Soft Tofu (Sundubu, approx. 300g each)
- 6 Eggs
- 1/3 stalk Scallion (mostly white parts)
- 1/4 Onion
- 3 Cheongyang Peppers (Korean chili peppers)
- 1 Red Chili Pepper
- 5 cloves Garlic
Sauce- 5 Tbsp Soy Sauce
- 4 Tbsp Water
- 3 Tbsp Cooking Wine (Mirin or similar)
- 2 Tbsp Oyster Sauce
- 1 Tbsp Doubanjiang (Spicy Broad Bean Paste)
- A little Honey (approx. 2 swirls or 1 tsp)
- 5 Tbsp Soy Sauce
- 4 Tbsp Water
- 3 Tbsp Cooking Wine (Mirin or similar)
- 2 Tbsp Oyster Sauce
- 1 Tbsp Doubanjiang (Spicy Broad Bean Paste)
- A little Honey (approx. 2 swirls or 1 tsp)
Cooking Instructions
Step 1
Begin by preparing all the ingredients for the Mapo Tofu. This involves washing and chopping all the vegetables, and getting your tofu and eggs ready. Fresh ingredients are the foundation of delicious food, so take your time to prepare them thoroughly.
Step 2
Let’s make the key component that defines the flavor of Mapo Tofu: the sauce. In a bowl, combine 5 tablespoons of soy sauce, 4 tablespoons of water, 3 tablespoons of cooking wine, 2 tablespoons of oyster sauce, 1 tablespoon of doubanjiang, and about 2 swirls (or roughly 1 teaspoon) of honey for a touch of sweetness. Stir thoroughly with a spoon until all ingredients are well combined. Ensuring the sauce is fully dissolved is important.
Step 3
Wash the scallion under running water and then finely mince it, focusing mainly on the white parts. Cut the scallion in half lengthwise before mincing for easier chopping. The fragrant aroma of scallions will add depth to your Mapo Tofu.
Step 4
Peel and wash the onion. Slice it as thinly as possible into julienne strips, then finely mince these strips. Mincing the julienned onion helps its sweetness and texture meld perfectly with the sauce.
Step 5
Press the garlic cloves with the flat side of your knife to smash them, then finely mince them. Cooking the minced garlic until fragrant in oil will release its potent flavor, which is essential for delicious Mapo Tofu.
Step 6
Cut the Cheongyang peppers and red chili pepper in half lengthwise, remove the seeds, and then finely mince them, similar to the other vegetables. Their spiciness and vibrant color will enhance the appeal of your Mapo Tofu. If you prefer less heat, you can adjust the amount of Cheongyang peppers or omit them altogether.
Step 7
Crack all 6 eggs into a large bowl. Use chopsticks or a whisk to beat the eggs thoroughly, ensuring the yolks and whites are well combined. The gently cooked eggs will blend beautifully with the soft tofu.
Step 8
Now, we’ll start cooking. Heat a pan over medium heat and add enough cooking oil to coat the bottom. Add the minced garlic and sauté until fragrant. Once the garlic releases its aroma, reduce the heat to low and continue to cook, being careful not to burn it. Sautéing the garlic until it turns golden brown will impart a deeper flavor.
Step 9
Carefully open the packaging of the soft tofu and gently rinse it under running water. Pat the surface dry with paper towels to remove excess moisture; this helps prevent oil splattering. Once drained, carefully place the soft tofu into the heated pan.
Step 10
With the soft tofu in the pan, pour the beaten egg mixture around the edges of the tofu. As the egg mixture begins to set around the edges, increase the heat to high. This allows the egg to puff up and cook quickly, maintaining a soft texture.
Step 11
Once the egg starts to cook, use a spatula to cut the soft tofu into bite-sized pieces (about 2-3 cm cubes). Gently shake the pan or carefully stir with the spatula to allow the cooking egg mixture to flow in between the tofu pieces. Be careful not to break the tofu apart too much.
Step 12
Add all the minced scallions, onions, and chili peppers to the prepared sauce mixture and stir well. Pour about two-thirds of this vegetable-infused sauce over the tofu and egg mixture in the pan. Gently shake the pan to distribute the sauce evenly.
Step 13
Cover the pan with a lid and reduce the heat to medium. Let it simmer for about 3-5 minutes, or until the egg is fully cooked and the sauce has infused into the tofu. It’s a good idea to check occasionally by lifting the lid to ensure the sauce isn’t burning and that everything is cooking evenly.
Step 14
Your delicious Mapo Tofu is ready! Serve it directly from the pan to your table. This keeps it warm and creates an impressive presentation. Be careful when moving the hot pan, and enjoy your meal!
