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Korean Mapo Tofu / 마파두부

In this recipe, chili bean sauce (Toban Djan) is replaced with gochujang and hot pepper powder to give this Chinese classic a Korean twist! Be patient while the tofu cooks in a familiar sweet n’ spicy sauce, then dig in with a serving of freshly steamed rice for a new taste you’ll never forget.

Buy The Ingredients At Oseyo

Bibigo Firm Tofu (300G)

300G

Garlic

Oseyo Vegetables

Scallions

Oseyo Vegetables

Sajo Soybean Cooking Oil 500ML

500ML

  • Make sure to click through the tabs to see the ingredients
Ingredients
2 Person
Bibigo Firm Tofu (300G)
16 oz (diced)
Garlic
½ tbsp (minced)
Scallions
3 tbsp (chopped)
Ground Pork
1 cup
Water
½ cup
Sajo Soybean Cooking Oil 500ML
3 tbsp
Soybean Paste(Sempio Premium)
2 tbsp

Recipe Instructions

  • Serves: 2 | Total Cooking Time: 30 minutes except preparing sauce

Step 1

Combine all the sauce ingredients thoroughly and let it sit for overnight.

Step 2

On a wok, drizzle cooking oil, and add scallion and ground pork. Stir-fry until they cooked crispy.

Step 3

Add 1 cup for the sauce from step 1 and doenjang, Mix thoroughly and add tofu. Stir and cook until tofu slices are fully cooked.

Step 4

Add starch water and mix. Then, drizzle sesame oil over the Korean style mapo tofu. Place mapo tofu on top of the rice, mix and eat!

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