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Mapo Tofu (Korean-style)
4.7 from 174 votes

Mapo Tofu (Korean-style)

Mapo Tofu (Korean-style) features soft tofu cubes cooked in a spicy, savory sauce with ground pork, aromatic vegetables, and traditional Korean seasonings like gochugaru, doenjang, and gochujang. The dish is thickened with a starch slurry for a glossy finish, combining tender tofu and flavorful meat in a balanced, warming stew served with rice.

Prep Time
10 mins
Cook Time
15 mins
Servings: 2
Course: Main Course, Others

Ingredients

  • 1 tofu 14 to 16 ounces, package
  • 4 ounces ground pork or beef
  • 1/2 onion finely diced, medium
  • 2 scallions finely chopped
  • 1 tablespoon garlic minced
  • 1/4 green bell pepper or 1 green chili pepper, finely diced
  • 1/4 red bell pepper or 1 red chili pepper, finely diced
Seasoning
  • 2 tablespoons cooking oil or chili oil
  • 1 tablespoon gochugaru 고추가루, Korean red chili pepper flakes
  • 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
  • 2 teaspoons sesame oil
  • 1 tablespoon starch mixed with 2 tablespoons water to make starch slurry

Instructions

    Cup of Yum
  1. Prepare the vegetables as specified.
  2. Cut the tofu into about 1/2 to 3/4-inch thick cubes.
  3. Heat a large pan with 2 tablespoons of oil over medium high heat. Add the onion, 1/2 of the chopped scallion, garlic, and gochugaru, and stir-fry until fragrant, 2 - 3 minutes.
  4. Add the meat, and cook until the meat is no longer pink, breaking up with a wooden spoon, 2 to 3 minutes.
  5. Add the soy sauce, doenjang, gochujang, and sugar and stir to blend with the meat. Add the bell peppers and cook briefly until slightly softened.
  6. Add 1-1/2 cups of water to the pan, and bring it to a boil.
  7. Then, slide the tofu into the pan, gently stirring to spread into a single layer. Cook for 5 to 6 minutes, gently stirring 2 to 3 times to make sure the tofu doesn’t stick to the pan.
  8. Gently stir in the starch slurry to thicken the sauce, and then the sesame oil. Cook for another minute or so to bring everything together. Garnish with the remaining scallion, and serve hot with steamed rice.