Spicy Soft Tofu Rice Bowl — Mapo Tofu Korean-Style Bowl
Korean adaptation of mapo tofu with soft tofu cubes simmered in a gochujang-doenjang sauce with onion, garlic, and scallion, spooned over short-grain rice with sesame and chilli.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain and cut 500g soft tofu into 2cm cubes. Rinse 170g rice until water runs clear. Dice 200g onion finely. Slice 4 spring onions and 2 red chillies thinly. Grate 8 garlic cloves and 20g ginger. Mix gochujang, doenjang, gochugaru, soy sauce, brown sugar, and black pepper. Slurry 20g potato starch in 60ml water.
Boil
Combine rice with 240ml water in a medium saucepan, bring to a boil over high heat, cover, reduce to lowest heat, and cook 12 minutes. Remove from heat and rest covered 5 minutes until fluffy.
Saute
Heat 20ml neutral oil in a large skillet over medium-high. Add onion, garlic, and ginger; stir-fry 2–3 minutes until just translucent. Add paste mixture and fry 30 seconds until it blooms and darkens slightly.
Simmer
Pour in 600ml stock and bring to a simmer over medium-high. Gently slide tofu cubes into sauce and simmer 4–5 minutes on medium-low without stirring, until tofu warms through and absorbs broth.
Build
Pour in slurried potato starch and simmer 90 seconds while gently stirring around tofu until sauce thickens, turns glossy, and coats the back of a spoon. Drizzle 30ml sesame oil over the surface.
Plate
Spoon rice into two wide bowls, top each with mapo tofu and sauce, scatter spring onion, sliced chilli, and sesame seeds. Finish with black pepper and serve hot.
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