Korean Mapo Tofu Rice Bowl
Quick answer
- Total time
- 22 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 11
About this dish
Once the salt-blanched tofu is in the doubanjiang sauce, the spatula is put away and only the pan gets shaken, which keeps the cubes square all the way to the rice.
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A sprinkle of Sichuan pepper at the end pushes it toward a proper mala taste.
Ingredients
Instructions
- 1
Cut 300 g soft tofu into 2 cm cubes.
Blanch it in salted boiling water for 2 minutes, then drain well and set it aside gently so the edges stay firm and the cubes do not break.
- 2
Heat 2 tablespoons cooking oil in a pan over medium heat.
Add 120 g ground pork and stir-fry for about 3 minutes, breaking it up, until no pink remains and the oil starts to look savory.
- 3
Add 1 tablespoon minced garlic and 1.5 tablespoons doubanjiang.
Reduce the heat to medium-low and cook for 1 minute, stirring constantly so the paste does not scorch and the oil turns red and fragrant.
- 4
Pour in 1/2 cup water and bring it to a boil.
Add the tofu, reduce to low heat, and simmer for 3 minutes, shaking the pan instead of stirring hard so the sauce coats the cubes.
- 5
Season with 1 tablespoon soy sauce, then drizzle in 1 tablespoon starch slurry while the sauce is bubbling.
Cook about 30 seconds more until glossy, lightly thickened, and loose enough to soak into rice.
- 6
Divide 2 cups cooked rice into bowls and spoon the mapo tofu generously over the top.
Finish with 1 teaspoon sesame oil and 30 g green onion, then add Sichuan pepper if stronger numbing heat is desired.
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