Korean-style mapo tofu (Mapadubu: 마파두부)

Hozzávalók

3 tablespoons vegetable oil

4 garlic, minced

1 teaspoon peeled ginger, minced

8 ounces pork shoulder (or chicken or beef), cut into ½ inch cubes

1 teaspoon kosher salt

½ teaspoon ground black pepper

1 tablespoon hot pepper flakes (gochugaru)

1 medium onion (about 1 cup), cut into ½ inch chunks

2 mild green chili peppers (or ½ of green bell pepper), chopped

8 green onions, cut into ½ inch pieces

1¼ cup unsalted chicken or beef stock (or vegetable stock)

2 tablespoons hot pepper paste

1 tablespoon soy sauce

1 pound tofu, cut into ½ inch cubes

1 tablespoon potato starch

1 teaspoon toasted sesame oil

Útmutatók

Heat up a large skillet or a pan over medium high heat. Add vegetable oil, garlic, and ginger, stirring with a wooden spoon for 1 to 2 minutes until the garlic turns light brown and crispy and the oil smells fragrant.

Add the pork, kosher salt, and ground black pepper, and cook for about 2 minutes, stirring with the wooden spoon until the pork turns a little crunchy.

Stir in hot pepper flakes for about 30 seconds until it bubbles and smells a little smoky.

Add the onion, green chili pepper, and green onion. Stir for 1 minute until the vegetables turn slightly withered.

Stir in soy sauce and hot pepper paste.

Add 1 cup chicken broth and cook for about 2 minutes until vigorously boiling.

Add the tofu cubes and gently mix with a wooden spoon, careful not to break up the tofu. Cook for about 3 to 4 minutes until the tofu turns soft.

While the tofu is cooking, combine the rest of the ¼ cup chicken broth and potato starch in a small bowl and mix it well. Add it to the boiling mapo tofu and gently stir it in with a wooden spoon to thicken the sauce.

Remove from the heat and stir in the sesame oil.

Transfer to a large shallow bowl. Serve with rice, kimchi, and a few more side dishes.