1
In a measuring cup, combine 1 unit Doubanjiang, 1 unit oyster sauce, 1/2 unit jin soy sauce, 1/2 unit sugar, and 1 unit mirin to make the Mapo Tofu sauce.
Mapo Tofu
An easy-to-make, spicy, and delicious home-style Mapo Tofu recipe with a Korean twist.
KoreanOther
📝 10 steps
What You'll Need
Tofu1 block (firm stew tofu recommended)
Onion1/2
MushroomsA little
Green onionAbout 2 white parts
Eggplant1
Minced garlic1 tbsp
Ground pork100-150g
Doubanjiang1 unit (based on 60ml measuring cup)
Oyster sauce1 unit (based on 60ml measuring cup)
Jin soy sauce1/2 unit (based on 60ml measuring cup)
Mirin1 unit (based on 60ml measuring cup)
Sugar1/2 unit (based on 60ml measuring cup)
Cheongyang red pepper powderAs needed
Fine red pepper powderAs needed
Chili oilAs needed
PepperGenerous amount
SojuAbout 1/3 of a soju glass
Water200ml
Instructions
2
Chop all vegetables including onion, mushrooms, green onion, and eggplant into fingernail-sized pieces.
3
Add chili oil to a pan and stir-fry the minced garlic until fragrant.
4
Add the ground pork to the pan, add a little soju, and stir-fry well while sprinkling a generous amount of pepper until the meat is cooked.
5
Once the meat is cooked, add all the prepared vegetables (onion, mushrooms, green onion, eggplant) and stir-fry well in the pan.
6
Add 2/3 of the prepared sauce to the pan and stir-fry as if simmering slightly.
7
Add 200ml of water to the pan and boil well over medium heat.
8
Adjust the consistency and spiciness by adding more Cheongyang red pepper powder, fine red pepper powder, and chili oil as needed.
9
Add the bite-sized tofu to the pan and stir gently to ensure it doesn't break, simmering until the flavors are well absorbed.
10
Finally, adjust the seasoning and consistency with the remaining sauce and chili oil, then plate and serve.