Monday, August 5, 2019

Mapo Tofu (Korean-Style)

Mapo tofu is a established Chinese dish wherein small tofu cubes are braised in a spicy chili bean paste-based sauce. It originated from the Sichuan province that’s identified to have delicacies with bold flavors — pungency and spiciness. Mapo tofu can also be a established menu merchandise at Chinese restaurants in Korea. It’s referred to as mapa dubu (마파 두부) in Korean.

Mapo Tofu (Korean-Style)



Mapo tofu recipes generally name for doubanjiang (dubanjang, 두반장, in Korean), that is a spicy, salty fermented bean paste and Sichuan peppercorns (aka Chinese coriander), but those foods aren't staples in Korean kitchens. So, to recreate this dish at home, Koreans generally use a mixture of Korean fermented soybean paste (doenjang), red chili pepper flakes (gochugaru), and red chili pepper paste (gochujang). It works deliciously! It genuinely isn't the dish you get out of your native Sichuan restaurant, however surely has all of the parts of the dish – gentle tofu infused with excessive savory and spicy flavors!

Korean-style mapo tofu

Start the cooking through means of stir-frying the fragrant vegetables and a few gochugaru in hot oil. By including the gochugaru at this stage, you’ll create the impact of utilizing chili oil. You can nonetheless use chili oil, if available. To provide the sauce additional heat, you possibly can upload a few dried hot peppers to the oil, use additional gochugaru, or throw in a few recent hot chili peppers rather of the bell peppers I used on this recipe.

Pork is the vintage meat for this dish, but you possibly can use pork if you’d like, or omit the pork to make a vegetarian dish.

I choose to make use of gentle tofu, (not additional soft/silken) that is labeled as 찌게용 (for jjigae) within the event you purchase Korean tofu packages, however the agency one, 부침용 (for pan frying) is okay too if you’d like a firmer texture.

If you're keen on Korean flavors and tofu, you may love this dish! I bet you possibly can whip this up in much lower than 30 minutes, making it appropriate for a weeknight meal.

Korean-style mapo tofu


3.92 from 12 votes

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Mapo Tofu (Korean-style)
Mapo tofu made with Korean flavors
Servings: 2
Author: Hyosun

Ingredients

1 package deal deal tofu 14 to 16 ounces
4 ounces floor pork or beef
1/2 medium onion finely diced
2 scallions finely chopped
1 tablespoon minced garlic
1/4 inexperienced bell pepper or 1 inexperienced chili pepper, finely diced
1/4 red bell pepper or 1 red chili pepper, finely diced
Seasoning
2 tablespoons canola or vegetable 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 upload one additional teaspoon for a sweeter taste
2 teaspoons sesame oil
1 tablespoon starch combined with 2 tablespoons water

Instructions

Prepare the vegetables as specified.Korean-style mapo tofu

Cut the tofu into about 1/2 to 3/4-inch thick cubes.Korean-style mapo tofu

Heat a enormous pan with 2 tablespoons of oil over medium excessive heat. Add the onion, 1/2 of the chopped scallion, garlic, and gochugaru, and stir-fry till fragrant, 2 - 3 minutes.Korean-style mapa tofu

Add the meat, and prepare dinner till the pork will not be any longer pink, breaking up with a wood spoon, 2 to three minutes.Korean-style mapo tofu

Add the soy sauce, doenjang, gochujang, and sugar and stir to mix with the meat. Add the bell peppers and prepare dinner in brief till moderately softened.Korean-style mapo tofu

Add 1-1/2 cups of water to the pan, and carry it to a boil.Korean-style mapo tofu

Then, slide the tofu into the pan, gently stirring to unfold right into a single layer. Cook for 5 to 6 minutes, gently stirring 2 to three occasions to make certain the tofu doesn’t stick with the pan.Korean-style mapo tofu

Gently stir within the starch slurry to thicken the sauce, after which the sesame oil. Cook for one other minute or so to carry everything together. Garnish with the final scallion, and serve hot with steamed rice.CLICK FOR ALL >>>