Spicy and Sweet Mapo Tofu Rice Bowl
Easy Homemade Mapo Tofu Recipe
This Mapo Tofu Rice Bowl, featuring tender tofu and flavorful ground pork in a spicy-sweet sauce, is a popular dish that works perfectly as a full meal or a side dish. This ‘imitation’ recipe uses Korean soybean paste and chili paste to create a rich flavor without special ingredients, making it easy for anyone to make. Enjoy it served over rice as a rice bowl or simply as a side dish.
Main Ingredients- 1 block firm tofu (for pan-frying or stew, choose according to preference)
- 1 handful ground pork (approx. 100-150g)
- 1 onion (medium size)
- 1 handful green onions (chopped)
Cooking Instructions
Step 1
Prepare the tofu as you prefer. Using ‘son-dubu’ (handmade tofu) will provide a chewier texture. For the pork, you can use pre-ground pork or buy a cut like sirloin or pork neck and mince it finely yourself. Chop the pork into pieces that are not too large, making it easy to chew and allowing the sauce to penetrate well for a more delicious result.
Step 2
Peel and wash the onion, then slice it into approximately 0.5cm thick strips or dice it. Chop the green onions. If using dried chili peppers, remove the seeds and mince them very finely. Dried chilies add a spicy kick, but you can omit them if you don’t have any.
Step 3
Cut the tofu into bite-sized pieces (about 2-3cm). If cut too small, they might break apart, so aim for a moderate size. For the ground pork, use it as is if pre-ground, or mince it by hand as mentioned earlier.
Step 4
In a bowl, place the ground pork and season it with 1 Tbsp of mirin and a pinch of black pepper. Mix well. This marination helps to remove any gamey smell from the pork and makes it more tender.
Step 5
Heat a little cooking oil in a frying pan over medium heat. Add the marinated ground pork and begin to stir-fry. Break up any clumps of pork as you stir, ensuring it cooks evenly. Fry until the pork is no longer pink and is crumbly.
Step 6
Once the pork is sufficiently cooked, add the sliced onions and stir-fry together. Cook until the onions become translucent, then add 2 Tbsp of gochugaru. Stir-fry for about 1 minute, being careful not to burn the chili flakes. Frying the chili flakes in oil enhances their color and flavor.
Step 7
Now, pour in 1.5 cups (approx. 300ml) of water. Add 1 Tbsp gochujang, 1 Tbsp doenjang, 1 Tbsp soy sauce, 1 Tbsp oyster sauce, 2 Tbsp honey (or sugar), 2 Tbsp plum extract, and 0.5 Tbsp minced garlic. Stir well to combine. Once the sauce comes to a rolling boil, reduce the heat to medium-low and simmer for 2-3 minutes to allow the flavors to meld.
Step 8
When the sauce is boiling and the flavors have developed, carefully add the pre-cut tofu. Gently stir with a spatula to coat the tofu evenly with the sauce, being careful not to break the pieces. Let the tofu simmer in the sauce for another 2-3 minutes.
Step 9
In a small bowl, mix 1 Tbsp water with 1 Tbsp starch (corn or potato starch) to create a slurry. Gradually pour this slurry into the simmering Mapo Tofu while stirring until you achieve your desired thickness. The slurry will thicken the sauce, allowing it to coat the tofu nicely. Finally, add the chopped green onions and 1 Tbsp sesame oil, and stir lightly. Your delicious Mapo Tofu is ready! Taste and adjust seasoning if needed – add more soy sauce for saltiness or honey for sweetness, according to your preference.
Step 10
While traditional Mapo Tofu uses ‘doubanjiang’ (fermented bean paste), this recipe is an ‘imitation’ version adapted for Korean tastes using doenjang and gochujang. It delivers a rich and delicious flavor even without doubanjiang, making it an excellent ‘tofu rice bowl’.
Step 11
Serve a generous portion of warm rice in a bowl. Spoon the prepared Mapo Tofu generously over the rice. Your mouth-watering Mapo Tofu Rice Bowl is complete. Enjoy your meal!
