Korean-style Mapo Tofu

Name: Korean-style Mapo Tofu
Total time: 30 s
Cuisine: Korean
Ingredients: Tofu 1 block; Ground meat appropriate amount; Garlic a little; Ginger a little; Green onion a little; Bell pepper a little; Chili powder 1 tbsp; Cooking oil 3 tbsp; Oyster sauce 1 tbsp; Sugar a little; Potato starch 1 tbsp; Water 3 cups

A simple Mapo Tofu recipe tailored to the Korean palate using chili powder, oyster sauce, and soy sauce instead of chili oil or doubanjiang.

KoreanSide Dish

⏱️ 0 min total📝 9 steps

🍳 Start Cooking

What You'll Need

Tofu1 block

Ground meatappropriate amount

Garlica little

Gingera little

Green oniona little

Bell peppera little

Chili powder1 tbsp

Cooking oil3 tbsp

Oyster sauce1 tbsp

Sugara little

Potato starch1 tbsp

Water3 cups

Instructions

Cut the tofu in half and then into quarters to make small cubes.

Blanch the tofu in boiling water for 20 to 30 seconds, then drain.

⏱️ 0m 30s

Heat 3 tablespoons of cooking oil in a pan and stir-fry the ground meat first.

Once the meat is cooked, add garlic, green onion, ginger, and bell pepper and stir-fry together.

Add 1 tablespoon of chili powder and stir-fry briefly.

Add 1 tablespoon of oyster sauce and stir-fry.

Add 3 cups of water and the blanched tofu, then bring to a boil.

Mix starch with water to make a slurry, add it to the pan, and stir until thickened.

Finally, add green vegetables for color and stir-fry to finish.