Mapo Tofu Rice Bowl
A Korean-style take on mapo tofu, the signature dish of Sichuan cuisine. Spoon the spicy, silky tofu generously over a bowl of rice.
Ingredients
Main
- Ground pork300g
- Firm tofu1 block
- Green onion1/2 stalk
- Starch powder2 tbsp
Seasoning
- Doubanjiang (chili bean paste)2 tbsp
- Oyster sauce2 tbsp
- Minced garlic2 tbsp
- Red pepper flakes1/2 tbsp
- Ginger powder1 tbsp
- Cooking wine1 tbsp
- Black peppera pinch
Directions
- 1
Season 300g of ground pork with 1 tbsp cooking wine, 1 tbsp oyster sauce, 1 tbsp ginger powder, and a pinch of black pepper. (You can sprinkle the 1/2 tbsp of red pepper flakes on top or mix it in now.)
- 2
Mix the mapo sauce (2 tbsp doubanjiang, 2 tbsp minced garlic, 1 tbsp oyster sauce, a pinch of pepper) and set it aside along with the starch powder.
- 3
Finely chop the green onion and cut the tofu into bite-size cubes.
- 4
Heat oil in a pan, fry the green onion to infuse the oil, then add the seasoned pork and red pepper flakes and stir-fry.
- 5
When the pork is nearly cooked, add the sauce. Dissolve the starch powder in 5 cups of water and pour it into the pan. (Add more water gradually if needed.)
- 6
Once the sauce thickens, add the tofu and bring everything to one final boil.
- 7
Serve the mapo tofu over warm rice. It also goes well tossed with thin rice noodles.
Tips
Adjust the amount of doubanjiang to control the heat. Firm tofu holds its shape well while simmering.