Spicy & Sweet Mapo Tofu Rice Bowl (No Doubanjiang!)
Quick ‘Mapo Tofu Rice Bowl’ Made Without Doubanjiang
An irresistible Mapo Tofu Rice Bowl! Enjoy it deliciously without doubanjiang. This recipe is perfect for a satisfying meal.
Main Ingredients
- 1/2 block firm tofu
- 1/4 stalk scallion, finely chopped
- 150g ground pork
- 1 cup water
- 1/2 tsp cornstarch
- 1 Tbsp cold water (for cornstarch slurry)
- 1 bowl warm cooked rice
Seasoning Ingredients
- 1 tsp gochujang (Korean chili paste)
- 1 tsp doenjang (Korean soybean paste)
- 1 tsp cooking wine (like mirin)
- 1 tsp minced garlic
- 1 tsp oyster sauce
- 1 tsp gochugaru (Korean chili flakes)
- 1 tsp oligodang (Korean corn syrup or mulyeot)
- 1 tsp gochujang (Korean chili paste)
- 1 tsp doenjang (Korean soybean paste)
- 1 tsp cooking wine (like mirin)
- 1 tsp minced garlic
- 1 tsp oyster sauce
- 1 tsp gochugaru (Korean chili flakes)
- 1 tsp oligodang (Korean corn syrup or mulyeot)
Cooking Instructions
Step 1
First, let’s prepare the sauce, which is the heart of a delicious Mapo Tofu Rice Bowl. In a small bowl, combine 1 tsp gochujang, 1 tsp doenjang, 1 tsp cooking wine, 1 tsp minced garlic, 1 tsp oyster sauce, 1 tsp gochugaru, and 1 tsp oligodang. Mix them thoroughly until well combined. Preparing the sauce in advance will save you time during cooking.
Step 2
Next, it’s time to prepare the tofu. Take half a block of tofu and cut it into bite-sized pieces, about 1.5 cm cubes. Be careful not to cut them too small, as they might break apart while simmering.
Step 3
Now, let’s start stir-frying. Heat a frying pan or wok over medium-low heat. Add 1-2 tablespoons of cooking oil and sauté the finely chopped scallions until fragrant. This step creates a flavorful scallion oil that enhances the overall taste.
Step 4
Once the scallion aroma is released, add the 150g of ground pork. Increase the heat to high and stir-fry the pork. Make sure to break up any clumps and cook until the pork is no longer pink and becomes crumbly. Thoroughly cooking the pork is key.
Step 5
When the ground pork is almost cooked through, add all the prepared sauce ingredients. Stir-fry together with the pork for another 1-2 minutes, allowing the sauce to penetrate the meat. This will result in a deeper flavor.
Step 6
Pour in 1 cup (about 200ml) of water. Stir well with a spatula to ensure the sauce doesn’t clump, then bring it to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 2-3 minutes.
Step 7
Once the sauce mixture is simmering, carefully add the cut tofu. Stir gently to avoid breaking the tofu pieces, and let them simmer in the sauce for about 3-5 minutes, allowing the flavors to meld. The tofu will become warm and absorb the delicious sauce.
Step 8
Finally, it’s time to thicken the sauce. In a small bowl, mix 1/2 tsp cornstarch with 1 Tbsp cold water to create a slurry. Gradually pour the cornstarch slurry into the simmering mapo tofu while stirring continuously until you achieve your desired consistency. Be careful not to make it too thick. Once you have a glossy sauce, turn off the heat. Serve generously over a bowl of warm rice and enjoy!
