In this recipe, chilli 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.
Combine all the sauce ingredients thoroughly and let it sit for overnight.
2
On a wok, drizzle cooking oil, and add spring onion and pork mince. Stir-fry until they cooked crispy.
3
Add half of the sauce from step 1 (about 240 ml) and the doenjang. Mix well, then add the tofu. Stir and cook until the tofu is heated through. Keep the rest of the sauce in a sealed container in the fridge for next time.
4
Add the starch water and mix. Then drizzle 1 tsp sesame oil over the mapo tofu. Serve on top of rice, mix and enjoy!
