Mapo Tofu 麻婆豆腐

Mapo tofu is one of my chinese cooking dishes that is popular among my husband and my parents in law...or shall I say it's a dish that more suit to their Korean taste buds? (合胃口) .  It's my favorite one dish meal that save a lot of preparation/cooking time ;)

 

I try to utilise my duenjang paste (Korean fermented soy bean paste) and gochugaru (hot pepper flakes) in my pantry to create this dish.  Besides cooking duenjang jjigae (Korean fermented soy bean paste stew), you may want to use the duenjang paste to cook mapo tofu, the taste is equally nice by using Chinese doubanjiang (豆瓣酱).

 

 

 

Serving: 2 person

Ingredients:

200g Minced pork

1 pack Japanese pressed tofu (about 400g)

1 & 1/2 tbsp Duenjang (Fermented soy bean paste)

2 tbsp Gochugaru (hot pepper flakes)

1 tbsp cooking Oil

1 tbsp Minced garlic

1 tsp Sugar

250ml Water

1 stalk Spring onion (chopped)

Some chopped Red chilli pepper (optional)

Some chopped Green chilli pepper (optional)

 

Step by step photos:

 

 

 

1.  Prepare a wok/pan, add in cooking oil and garlic, slightly stir until the garlic fragrance came out over medium low heat.
2. Add in minced pork, keep stirring until the meat turn half-cooked.
3. Add in duenjang and gochugaru, stir until well mix.
4. Add in water and let it simmer for about 2 minutes over medium high heat.
5. Cut the tofu in big chunk and add into the meat sauce, slightly stir the tofu gently.
6. Keep simmer until the sauce thickens or you can add corn starch mixture (corn starch + water) to thicken the sauce if you prefer thick gravy.
7. Garnish with spring onion and chopped green/red chilli.
8. Serve warm with rice.