Mapo Tofu (Korean-Style)

You can make this Korean-style mapo tofu recipe with a few basic ingredients in less than 30 minutes. Enjoy soft tofu infused with intense savory and spicy Korean flavors! 
DSC 0979 e1453178671729 - Mapo Tofu (Korean-Style)

Mapo tofu is a popular Chinese dish in which small tofu cubes are braised in a spicy chili bean paste-based sauce. It originated from the Sichuan province that’s known to have cuisine with bold flavors — pungency and spiciness. Mapo tofu is also a popular menu item at Chinese restaurants in Korea. It’s called mapa dubu (마파 두부) in Korean.

The authentic Chinese mapo tofu typically calls for doubanjiang (dubanjang, 두반장, in Korean), which is a spicy, salty fermented bean paste and Sichuan peppercorns (aka Chinese coriander). However, these ingredients are not staples in Korean kitchens. So, to recreate this dish at home, Koreans often use a combination of Korean fermented soybean paste (doenjang), red chili pepper flakes (gochugaru), and red chili pepper paste (gochujang). It works deliciously!

This certainly is not the dish you get from your local Sichuan restaurant, but it has all the elements of the dish – soft tofu infused with intense savory and spicy flavors!


DSC 0958 e1453179103797 - Mapo Tofu (Korean-Style)

How to make Korean-style mapo tofu

Start the cooking by stir-frying the aromatic vegetables and some gochugaru in hot oil. By adding the gochugaru at this stage, you’ll create the effect of using chili oil. You can still use chili oil, if available. To give the sauce more heat, you can add some dried hot peppers to the oil, use more gochugaru, or throw in some fresh hot chili peppers instead of the bell peppers I used in this recipe.

Pork is the classic meat for this dish, but you can use beef if you’d like, or omit the meat to make a vegetarian dish.

I prefer to use soft tofu, (not extra soft/silken) which is labeled as 찌게용 (for jjigae) if you buy Korean tofu packages, but the firm one, 부침용 (for pan frying) is okay too if you’d like a firmer texture.

If you like Korean flavors and tofu, you will love this dish! I bet you can whip this up in less than 30 minutes, making it suitable for a weeknight meal.

DSC 0943 1 e1453178970929 - Mapo Tofu (Korean-Style)

Have you tried this Korean-style mapo tofu recipe? Please rate the recipe below and leave a comment! Stay in touch by following me on YouTubePinterestTwitterFacebook, and Instagram

DSC 0958 150x150 1 - Mapo Tofu (Korean-Style)

Mapo Tofu (Korean-style)

4.09 from 24 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 2
Print Recipe

Ingredients

  • 1 package tofu 14 to 16 ounces
  • 4 ounces ground pork or beef
  • 1/2 medium onion finely diced
  • 2 scallions finely chopped
  • 1 tablespoon minced garlic
  • 1/4 green bell pepper or 1 green chili pepper, finely diced
  • 1/4 red bell pepper or 1 red chili pepper, finely diced

Seasoning

  • 2 tablespoons cooking oil or chili oil
  • 1 tablespoon gochugaru 고추가루, Korean red chili pepper flakes
  • 2 tablespoons soy sauce
  • 1 tablespoon doenjang 된장, Korean fermented soybean paste
  • 1/2 tablespoon gochujang 고추장, Korean red chili pepper paste
  • 1 teaspoon sugar or add one more teaspoon for a sweeter taste
  • 2 teaspoons sesame oil
  • 1 tablespoon starch mixed with 2 tablespoons water to make starch slurry

Instructions

  • Prepare the vegetables as specified.
    DSC 1112 e1453179604274 - Mapo Tofu (Korean-Style)
  • Cut the tofu into about 1/2 to 3/4-inch thick cubes.
    DSC 0899 e1453179969732 - Mapo Tofu (Korean-Style)
  • Heat a large pan with 2 tablespoons of oil over medium high heat. Add the onion, 1/2 of the chopped scallion, garlic, and gochugaru, and stir-fry until fragrant, 2 - 3 minutes.
    DSC 1121 e1453180334447 - Mapo Tofu (Korean-Style)
  • Add the meat, and cook until the meat is no longer pink, breaking up with a wooden spoon, 2 to 3 minutes.
    DSC 0902 e1453180117823 - Mapo Tofu (Korean-Style)
  • Add the soy sauce, doenjang, gochujang, and sugar and stir to blend with the meat. Add the bell peppers and cook briefly until slightly softened.
    DSC 1127 e1453180514951 - Mapo Tofu (Korean-Style)
  • Add 1-1/2 cups of water to the pan, and bring it to a boil.
    DSC 0911 e1453180669482 - Mapo Tofu (Korean-Style)
  • Then, slide the tofu into the pan, gently stirring to spread into a single layer. Cook for 5 to 6 minutes, gently stirring 2 to 3 times to make sure the tofu doesn’t stick to the pan.
    DSC 0918 e1453180788482 - Mapo Tofu (Korean-Style)
  • Gently stir in the starch slurry to thicken the sauce, and then the sesame oil. Cook for another minute or so to bring everything together. Garnish with the remaining scallion, and serve hot with steamed rice.
    DSC 0940 e1453180885699 - Mapo Tofu (Korean-Style)
Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!