Entrée: South Korea – 마파두부 ▶ Mapa Dubu (Spicy Sichuan Tofu)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

14 oz / 400 g medium-firm tofu, drained and cut into 3 / 4–1 inch cubes
9 oz / 250 g ground pork (or ground beef/pork blend)
2 tbsp (30 ml) vegetable oil
1 tsp sesame oil
4 cloves garlic, minced
1 tbsp fresh ginger, minced
3 scallions (green onions), white and green parts separated and thinly sliced
1 tbsp doubanjiang (fermented broad bean chili paste) or 1 tbsp gochujang for a fully Korean flavor
1 tbsp gochujang (Korean chili paste) — omit if using only doubanjiang
1 tsp gochugaru (Korean chili flakes), optional for extra heat
1 tbsp soy sauce
1 tsp sugar or honey
1 tbsp mirin or rice wine (optional)
1 cup (240 ml) chicken or vegetable stock
1 tbsp cornstarch mixed with 2 tbsp (30 ml) cold water (slurry)
1 / 2 tsp toasted ground Sichuan pepper or ground black pepper (optional)
Salt to taste
Toasted sesame seeds for garnish (optional)
Steamed rice, for serving

Instructions

Prepare ingredients: drain and cube the tofu, separate and slice scallions (whites and greens), mince garlic and ginger, and mix cornstarch with cold water to make a slurry.
Heat a large pan or wok over medium-high heat. Add the vegetable oil. When hot, add the white parts of the scallions and sauté 30–45 seconds until fragrant.
Add the minced garlic and ginger and sauté another 20–30 seconds until aromatic, being careful not to burn.
Add the ground pork and cook, breaking it up with a spatula, until browned and cooked through (3–5 minutes). Drain excess fat if there's a lot.
Stir in the doubanjiang and gochujang (or just your chosen chili paste) and the gochugaru if using. Cook 1–2 minutes, stirring constantly so the paste coats the meat and becomes fragrant.
Add soy sauce, sugar, and mirin (if using). Stir to combine.
Pour in the stock and bring the mixture to a gentle simmer. Taste and adjust seasoning: add a pinch of salt if needed.
Gently add the tofu cubes to the simmering sauce. Reduce heat to medium-low and simmer gently for 3–5 minutes so the tofu heats through and absorbs flavor. Stir very gently to avoid breaking the tofu.
Give the cornstarch slurry a quick stir, then slowly pour it into the pan while gently stirring. Cook 1–2 minutes until the sauce thickens to a glossy, slightly saucy consistency.
Turn off the heat. Drizzle in the sesame oil, sprinkle the ground Sichuan pepper or black pepper if using, and add the green parts of the scallions. Gently fold once to combine.
Serve immediately over steamed rice. Garnish with toasted sesame seeds and additional scallion greens or a light sprinkle of gochugaru if desired.