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.

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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

Ingredients

2 Person

Gochujang-CJ Red Pepper Paste (Spicy) 500G

⅓ cup

Sugar

⅓ cup

SEMPIO Soy Sauce(Jin Gold F3) 500ML

⅓ cup

Garlic

⅓ cup (minced)

Gochugaru (Red Pepper Flakes)

⅓ cup

Mirin

⅓ cup

Korean Tuna Fish Sauce

2 tbsp

Ingredients

2 Person

Water

½ cup

Potato Starch Powder(Sungjin)

1 tsp

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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Korean Mapo Tofu / 마파두부

Buy The Ingredients At Oseyo

Bibigo Firm Tofu (300G)

Garlic

Scallions

Sajo Soybean Cooking Oil 500ML

Soybean Paste(Sempio Premium)

Gochujang-CJ Red Pepper Paste (Spicy) 500G

SEMPIO Soy Sauce(Jin Gold F3) 500ML

Potato Starch Powder(Sungjin)

Recipe Instructions

Step 1

Step 2

Step 3

Step 4

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