Soft Tofu Mapo Tofu Rice Bowl
Soft and Fluffy Mapo Tofu Recipe Without Doubanjiang, Made with Silken Tofu
Here’s a recipe for Mapo Tofu that’s perfect served over rice, featuring a wonderfully soft texture. Instead of regular tofu, we’re using silken tofu for an extra moist and smooth dish that goes down easily. You can achieve a spicy, Sichuan-inspired flavor without doubanjiang, using just common pantry ingredients. Enjoy a delicious and satisfying meal with this silken tofu Mapo Tofu, perfect as a side dish or a hearty rice bowl!
Main Ingredients- 1 bowl Ground Pork (approx. 150g)
- 1 pack Silken Tofu (400g)
- 1/2 Onion (finely diced)
- 2 Korean Green Chilies (finely minced)
- 1 Red Chili (finely minced)
- 1/2 Green Onion (chopped)
- 1 Tbsp Cornstarch
- 2 Tbsp Water (for cornstarch slurry)
Seasoning- 1 Tbsp Minced Garlic
- 2 Tbsp Cooking Wine (Mirin or Cheongju)
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 1/2 Tbsp Salt (or to taste)
Mapo Tofu Sauce- 1/2 Tbsp Gochujang (Korean Chili Paste)
- 1 Tbsp Doenjang (Korean Soybean Paste)
- 1 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 2 Tbsp Corn Syrup (or Oligosaccharide)
- 1 Tbsp Minced Garlic
- 2 Tbsp Cooking Wine (Mirin or Cheongju)
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 1/2 Tbsp Salt (or to taste)
Mapo Tofu Sauce- 1/2 Tbsp Gochujang (Korean Chili Paste)
- 1 Tbsp Doenjang (Korean Soybean Paste)
- 1 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 2 Tbsp Corn Syrup (or Oligosaccharide)
Cooking Instructions
Step 1
Prepare all the vegetables. Chop the green onion finely. Remove seeds from the Korean green chilies and red chili, then mince them finely to add a spicy kick. Dice the onion into small, 1cm cubes.
Step 2
Let’s make the delicious Mapo Tofu sauce! In a small bowl, combine 1/2 Tbsp Gochujang, 1 Tbsp Doenjang, 1 Tbsp Soy Sauce, 1 Tbsp Oyster Sauce, and 2 Tbsp Corn Syrup (or Oligosaccharide). Mix well until smooth, ensuring there are no lumps. A well-mixed sauce ensures even seasoning and better flavor.
Step 3
Heat a deep pan over medium heat. Add 5 Tbsp of cooking oil and the chopped green onion. Sauté the green onion until its fragrance is fully released into the oil. This step infuses the oil with a wonderful aroma, enhancing the Mapo Tofu’s flavor.
Step 4
Once the green onion is fragrant, add 2 Tbsp of Gochugaru (Korean chili flakes) and stir-fry quickly over low heat. Be careful not to burn it; stir constantly to extract the delicious color and aroma of the chili oil.
Step 5
When the chili oil is fragrant, add the diced onion and sauté until it becomes translucent and slightly softened. The sweetness of the onion will release and add to the sauce’s umami.
Step 6
Now, add the ground pork and stir-fry. Break up any clumps with a spatula as you cook the pork until it’s no longer pink.
Step 7
Add 2 Tbsp of cooking wine (Mirin or Cheongju) to the pork and stir-fry. This helps to remove any gamey odor and adds a subtle depth of flavor. The alcohol will evaporate, making the pork more tender.
Step 8
Add 1 Tbsp of minced garlic and continue to sauté until the ground pork is fully cooked. The garlic aroma will blend beautifully with the meat, making it even more delicious.
Step 9
Once the pork is cooked, add the minced Korean green chilies and red chili. Stir-fry briefly to enhance the spicy flavor. Adding chilies at this stage preserves their fresh heat and makes the Mapo Tofu more vibrant.
Step 10
Pour in 1 cup and 1/4 cup of water (about 270ml total). Bring to a boil over high heat and simmer for about 3 minutes, allowing the flavors of the ingredients to meld into the liquid. The liquid will reduce, concentrating the flavors.
Step 11
Add the prepared Mapo Tofu sauce. Stir everything together and simmer for another 2 minutes to allow the sauce to coat the ingredients well.
Step 12
After simmering for 2 minutes with the sauce, carefully add the entire pack of silken tofu.
Step 13
Gently break the silken tofu into bite-sized pieces using a spoon or spatula. Avoid breaking it down too finely; leaving some larger chunks will give a pleasant texture.
Step 14
Continue to simmer for another 2 minutes after adding the tofu, allowing it to heat through and absorb the sauce. Taste and adjust the seasoning with a little more salt if needed.
Step 15
Now, let’s make the cornstarch slurry for thickening. In a small bowl, combine 1 Tbsp of cornstarch with 2 Tbsp of water. Whisk thoroughly until completely smooth and lump-free.
Step 16
Gradually pour the cornstarch slurry into the Mapo Tofu while stirring. Continue to cook and stir until the sauce thickens to your desired consistency. Add the slurry slowly to avoid making it too thick; you can always add more if needed.
Step 17
And there you have it! A delicious Mapo Tofu with a delightful balance of spicy, savory pork flavor and the wonderfully soft, fluffy texture of silken tofu. It’s perfect spooned over a bowl of hot rice. Enjoy this hearty and satisfying meal that the whole family will love!
