Korean Mapo Tofu Rice Bowl
Quick answer
Soft tofu and ground pork are cooked in a Sichuan-inspired doubanjiang sauce, then ladled over steamed rice.
What makes this special
- Blanching tofu in salted water helps the cubes stay intact during the spicy stir-fry for mapadubu-deopbap.
- Tofu blanched in salted boiling water first to hold its shape during stir-frying
- Fermented doubanjiang heat layers over the minced pork umami for depth
Key ingredients
Core cooking flow
- 1 Cut 300 g soft tofu into 2 cm cubes. Blanch it in salted boiling water for 2...
- 2 Heat 2 tablespoons cooking oil in a pan over medium heat.
- 3 Add 1 tablespoon minced garlic and 1.5 tablespoons doubanjiang.
Soft tofu and ground pork are cooked in a Sichuan-inspired doubanjiang sauce, then ladled over steamed rice. Blanching the tofu in salted water firms it up so the cubes hold their shape through stir-frying. The fermented heat of doubanjiang builds layers of flavor alongside the pork, and a starch slurry thickens everything into a glossy sauce that clings to each grain of rice. A finishing drizzle of sesame oil rounds out the dish, and a pinch of Sichuan pepper adds authentic numbing heat. It can be served as a one-bowl meal, with simple accompaniments chosen to match the sauce, broth, or topping.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Control
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.
- 3Heat
Add 1 tablespoon minced garlic and 1.5 tablespoons doubanjiang.
Lower the heat slightly and cook for 1 minute, stirring constantly so the paste does not scorch and the oil turns red and fragrant.
- 4Control
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.
- 5Season
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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