# Korean Mapo Tofu

> Mapo dubu (마파두부)

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/korean-mapo-tofu/

- Cuisine: Korean
- Course: Main Dish
- Time: prep 15 min, cook 15 min, total 30 min
- Serves: 4

## Ingredients

- 2 tbsp vegetable oil
- 4 cloves garlic (minced)
- 1 inch ginger (grated)
- 1/2 lb ground meat (pork, beef, or chicken)
- 1 tbsp korean red pepper flakes (gochugaru)
- 1 onion (diced)
- 4 green onion(s) (sliced)
- 1 tbsp soy sauce
- 2 tbsp korean red pepper paste (gochujang)
- 1 tbsp sugar
- 1 1/4 cup broth (chicken or beef)
- 1 package tofu (drained and cut into 1-inch cubes)
- 1 tbsp potato starch
- 1 tbsp sesame oil

### For Serving

- cooked rice
- Raw egg yolk (optional)

## Instructions

1. Heat a large skillet or wok over medium high heat.
2. Add vegetable oil, garlic, and ginger, stirring for 1 minute until the garlic lightly browns.
3. Add the meat, korean red pepper, salt, and black pepper, and cook for 2 minutes until meat is cooked through and starts to brown.
4. Add onion and two thirds of the green onions (and peas and carrots if using) to the skillet and cook until softened, 3 minutes.
5. Stir in soy sauce, red pepper paste, sugar, and one cup of broth and stir, cooking for 2 minutes until simmering.
6. Gently add the tofu cubes to the skillet and mix carefully, folding in the tofu. Be careful not to break up the tofu too much. Cook for an additional 3 minutes until the tofu is heated through.
7. While the tofu is cooking, combine the remaining 1/4 cup broth and potato starch in a small bowl and mix into a slurry.
8. Add the slurry to the mapo tofu and stir to thicken.
9. Add sesame oil and remove from heat
10. Garnish with remaining green onions and serve hot with rice. If desired, top each serving with a raw egg yolk to be mixed in.

## Notes

#### Recipe Tips

- Use soft tofu

- Don't stir too much

- Adjust spice to taste

- Keep heat moderate

- Serve immediately

#### Serving Suggestions

Serve with:

- Steamed rice

- Kimchi

- Extra chili oil

- Korean side dishes

- Fresh vegetables

- Additional sauce

#### Variations

- Substitute crushed chili peppers in place of gochugaru

- Substitute sambal in place of gochujang

- Substitute mushrooms in place of meat for a vegetarian version

- Add peas and carrots

- Add other vegetables

#### Storage

- Keeps 2-3 days refrigerated

- Store in airtight container

- Reheat gently

- Add water if needed

- Don't freeze

- Best eaten fresh

## Nutrition per serving

- Calories: 403
- Carbohydrates: 19 g
- Protein: 21 g
- Fat: 28 g
- Saturated fat: 7 g
- Fiber: 2 g
- Sugar: 7 g
- Sodium: 829 mg