Spicy and Silky Mapo Tofu Rice Bowl with Pork
A Delicious Mapo Tofu Rice Bowl Recipe Made with Store-Bought Stew Tofu and Plenty of Ground Pork.
Introducing an easy-to-make Mapo Tofu Rice Bowl recipe! With store-bought stew tofu, ground pork, and the flavorful chili bean paste (doubanjiang), anyone can follow this recipe with ease. Serve it generously over a bowl of rice for a satisfying and delicious meal.
Ingredients
- 300g ground pork
- 1 Tbsp minced garlic
- 1 onion
- 1/4 carrot
- 1 cup chopped green onion
- 2 blocks stew tofu (approx. 600g)
- 2 Tbsp doubanjiang (spicy chili bean paste)
- 1 Tbsp oyster sauce
- 1 Tbsp oligodang (corn syrup or honey)
- 1 Tbsp cooking wine (e.g., Mirin)
- Pinch of black pepper
- 1 cup water (200ml)
- 1 Tbsp cornstarch mixed with 1 Tbsp water (slurry)
Cooking Instructions
Step 1
Finely chop all vegetables (onion, carrot) except for the tofu. Cut the stew tofu into bite-sized pieces (about 2-3 cm cubes) and set aside. Heat a wide pan over medium heat, add a generous amount of cooking oil, and sauté the chopped green onions and minced garlic until fragrant. Be careful not to burn the garlic by using medium heat.
Step 2
Once the aroma of green onions and garlic is released, add the chopped carrots and onions and stir-fry. When the vegetables become slightly translucent, add the ground pork and continue to stir-fry. Break up any clumps of pork while cooking. To remove any porky odor, add the cooking wine and a pinch of black pepper and stir-fry together.
Step 3
When the pork is fully cooked and the vegetables are tender, add the key flavor ingredient: doubanjiang. Add oyster sauce for extra umami and oligodang for a nice sheen. Stir-fry for another 1-2 minutes until all ingredients and seasonings are well combined. Keep an eye on the heat to prevent the sauce from burning.
Step 4
Pour 1 cup (200ml) of water into the pan. Once the liquid comes to a boil, carefully add the prepared stew tofu. Gently stir to avoid breaking the tofu, allowing the sauce to coat the tofu evenly. Simmer for about 2-3 minutes. Taste and adjust seasoning if necessary; a dash of soy sauce can be added if it needs more saltiness.
Step 5
Finally, it’s time to thicken the sauce. In a small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry. Gradually add the cornstarch slurry to the simmering mapo tofu while stirring. Continue adding and stirring gently until you reach your desired consistency. Your delicious Mapo Tofu Rice Bowl sauce is now ready! Serve it generously over hot steamed rice and enjoy!
