When it comes to spicy foods, I think Mapo Tofu is always at the top of my list. Since I need an extra bowl of rice whenever I eat mapo tofu, I call it the rice robber (밥 도둑). There’s just something about pork fat, tofu, and spicy chillies that call for extra rice!
For this mapo tofu recipe, you’ll need to get a good spicy chili-bean sauce (toban dian). Also, cooking swiftly using very high heat is important. You can serve mapo tofu with steamed or fried rice. It goes well with both!
This recipe makes about 3 servings
- 12 oz soft tofu (not silken)
- 6 to 8 oz ground pork
- 1/4 cup minced tokyo negi or green onion
- 1 oz chopped zucchini (optional)
- 1 tablespoon minced garlic
- 1/2 tablespoon grated young ginger
- 2 1/2 tablespoon toban djan (chili bean sauce)
- 1 1/2 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon chili oil
- 1/2 cup chicken stock (1/2 tsp chicken powder + 1/2 cup water)
- 1/4 cup water with 1/2 tablespoon corn starch
- 2 tablespoon oil to cook
- Cut tofu into 3/4 inch cubes. Mince tokyo negi.
- Heat wok over high heat. Add oil when wok is hot. Stir in the minced garlic and grated ginger. Add ground pork and stir well.
- When the pork has cooked through, add tokyo negi and stir.
- Add the toban djan, chili oil, and soy sauce and stir again.
- Add tofu and stir gently. After a minute, add a 1/2 cup of chicken stock and let it come to a boil.
- Now, add the corn starch water mixture around the outer edge of the wok. Wait about 30 seconds then stir. Let it simmer for about a minute. Serve with steamed rice or fried rice.