Mapo Tofu (Korean-style)

Method8 steps · about 25 min

1. 1

   Step 1: Finely dice the onion (1/2 medium) and selected peppers: 1/4 green bell pepper OR 1 green chili, and 1/4 red bell pepper OR 1 red chili. Finely chop the scallions (2), reserving half for garnish. Separately mix the 1 tbsp starch with its own 2 tbsp water to make a slurry.

   Uses 1/2 medium onion (finely diced) · 2 scallions (finely chopped) · 1/4 green bell pepper, finely diced · 1/4 red bell pepper, finely diced · 1 green chili pepper instead of green bell pepper (optional) · 1 red chili pepper instead of red bell pepper (optional) · 1 tablespoon starch (mixed with 2 tablespoons water to make starch slurry) · 2 tablespoons water for the starch slurry

   
2. 2

   Step 2: Cut the tofu (1 package) into about 1/2 to 3/4-inch thick cubes.

   Uses 1 package tofu (14 to 16 ounces)

3. 3

   Step 3: Heat the 2 tbsp cooking or chili oil over medium-high heat. Add the prepared onion, HALF the chopped scallions, minced garlic (1 tablespoon) and gochugaru (1 tablespoon) and stir-fry until fragrant, 2–3 minutes.

   Stir-fry the aromatics · 3 minUses 2 tablespoons cooking oil or chili oil · Prepared diced onion · Half the chopped scallions · 1 tablespoon minced garlic · 1 tablespoon gochugaru (고추가루, Korean red chili pepper flakes)

4. 4

   Step 4: Add the ground pork or beef (4 ounces) and cook, breaking it up with a wooden spoon, about 2–3 minutes until it is no longer pink. It finishes cooking during the following simmer.

   Brown the ground meat · 3 minUses Stir-fried aromatics · 4 ounces ground pork or beef

5. 5

   Step 5: Stir the soy sauce (2 tablespoons), doenjang (1 tablespoon), gochujang (1/2 tablespoon) and 1 tsp sugar into the browned meat, adding the optional extra 1 tsp sugar if a sweeter taste is wanted. Add the prepared selected peppers and cook briefly until slightly softened.

   Uses Browned ground meat and aromatics · 2 tablespoons soy sauce · 1 tablespoon doenjang (된장, Korean fermented soybean paste) · 1/2 tablespoon gochujang (고추장, Korean red chili pepper paste) · 1 teaspoon sugar (or add one more teaspoon for a sweeter taste) · 1 additional teaspoon sugar for a sweeter taste (optional) · Prepared green and red bell peppers or chilies

6. 6

   Step 6: Add the separate 1 1/2 cups sauce water to the meat and peppers and bring to a boil.

   Uses Seasoned meat and peppers · 1 1/2 cups water for the sauce

7. 7

   Step 7: Slide in the cubed tofu and gently spread it into one layer. Simmer 5–6 minutes, stirring gently 2–3 times to prevent sticking, until the tofu is hot and the ground meat is fully cooked, reaching 71°C.

   Simmer tofu and finish cooking the meat · 6 minUses Simmering meat sauce · Cubed tofu

   
8. 8

   Step 8: Stir the prepared starch slurry again and gently mix it into the sauce to thicken, then add the sesame oil (2 teaspoons). Cook about 1 minute to bring everything together. Garnish with the reserved HALF of the chopped scallions and serve hot with steamed rice.

   Finish the thickened sauce · 1 minUses Cooked tofu and meat sauce · Prepared starch slurry · 2 teaspoons sesame oil · Reserved half of chopped scallions · Steamed rice, for serving