Mapo Tofu (Korean-style)

Mapo tofu made with Korean flavors

📝 Ingredients

• 1 package tofu (14 to 16 ounces)
• 4 ounces ground pork (or beef)
• 1/2 medium onion (finely diced)
• 2 scallions (finely chopped)
• 1 tablespoon minced garlic
• 1/4 green bell pepper (or 1 green chili pepper, finely diced)
• 1/4 red bell pepper (or 1 red chili pepper, finely diced)
• 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

1. 1Prepare the vegetables as specified.
2. 2Cut the tofu into about 1/2 to 3/4-inch thick cubes.
3. 3Heat 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. 4Add the meat, and cook until the meat is no longer pink, breaking up with a wooden spoon, 2 to 3 minutes.
5. 5Add 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. 6Add 1-1/2 cups of water to the pan, and bring it to a boil.
7. 7Then, 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. 8Gently 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.