Korean Mapo Tofu
Mapo dubu (마파두부)
Servings: 4
Calories: 320kcal
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
- Heat a large skillet or wok over medium high heat.
- Add vegetable oil, garlic, and ginger, stirring for 1 minute until the garlic lightly browns.
- Add the meat, korean red pepper, salt, and black pepper, and cook for 2 minutes until meat is cooked through and starts to brown.
- Add onion and two thirds of the green onions (and peas and carrots if using) to the skillet and cook until softened, 3 minutes.
- Stir in soy sauce, red pepper paste, sugar, and one cup of broth and stir, cooking for 2 minutes until simmering.
- 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.
- While the tofu is cooking, combine the remaining 1/4 cup broth and potato starch in a small bowl and mix into a slurry.
- Add the slurry to the mapo tofu and stir to thicken.
- Add sesame oil and remove from heat
- 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
Calories: 320kcal | Carbohydrates: 12g | Protein: 23g | Fat: 22g | Sodium: 780mg
