Korean-Style Mapo Tofu (Easy, Cozy, and Deeply Savory)

Korean mapo tofu served in a skillet with tender tofu cubes and rich spicy sauce

Korean-Style Mapo Tofu (Easy, Cozy, and Deeply Savory)

This Korean style Mapo Tofu is made with tender tofu, savory minced pork, and a deeply flavorful sauce seasoned with anchovy stock, ssamjang, and Korean chili flakes. Rich in umami with a touch of sweetness and subtle heat, it's comforting, satisfying, and the kind of meal you'll find yourself craving again and again.

Prep Time10

Cook Time20

Total Time30

Course: Main

Cuisine: Korean

Keyword: korean mapo tofu

Servings:

Calories: 394kcal

Author: Sue Pressey

Ingredients

Main

600 g firm tofu (21 oz), cut into 2 cm (3/4 inch) cubes
100 g minced pork (3.5 oz)
20 g green chili pepper (0.7 oz), sliced (optional)
10 g dried red chili pepper (0.4 oz), sliced (optional)
20 g green onion (green part only), (0.7 oz), chopped

Sauce

1 cup Korean anchovy stock or water
2.5 Tbsp granulated sugar
2 Tbsp ssamjang (Korean spicy dipping sauce)
2 Tbsp mirin (sweet rice wine)
1 Tbsp soy sauce (Sempyo Yangjo 701 or Kikkoman)
1 Tbsp Korean anchovy fish sauce
1 tsp gochugaru (Korean chili flakes)
1/2 tsp minced garlic
1/4 tsp ground black pepper
1/8 tsp ginger juice (from squeezing about 1/2 tsp minced ginger)

Chili Oil

6 Tbsp neutral flavored cooking oil (e.g. rice bran oil or vegetable oil)
120 g onion (4 oz), thinly sliced
1 Tbsp minced garlic
2 Tbsp gochugaru (Korean chili flakes)

For Blanching the Tofu

4 cups water
1 tsp fine sea salt

Starch Slurry

2 Tbsp potato starch
2 Tbsp water

Garnish

2 tsp sesame oil
2 tsp sesame seeds

Instructions

Prepare the sauce - Combine all the sauce ingredients in a measuring cup or small bowl and stir until well combined. Set aside.
Make the chili oil. - In a pan, add the cooking oil, onion and minced garlic. Stir fry over medium-high heat until the onion is softened and lightly golden. Strain the oil and discard the onion and garlic. Return the oil to the pan, add the chili flakes, and cook over low heat until fragrant, stirring frequently. Strain the oil again and discard the chili flakes. Set the oil aside. You should have about 1/4 cup remaining.
Prepare the tofu - Bring a pot of water to a boil and add the salt. Add the tofu and blanch for about 1 minute. Drain and set aside.
Cook the pork - Heat 3 Tbsp of the prepared Korean chili oil in a pan over medium-high heat. Add the minced pork and cook until lightly browned, breaking it up with a spatula as it cooks.
Build the sauce - Pour in the prepared sauce mixture and stir to combine. Bring it to a gentle simmer and cook for 2 to 3 minutes.
Add the tofu - Gently add the tofu and carefully fold to combine. Simmer for 1 to 2 minutes, gently folding once or twice.
Finish the dish - Reduce the heat to medium. Pour in the starch slurry and stir gently until the sauce thickens and lightly coats the tofu. Add the chili peppers and green onion, then fold them through. Drizzle with the remaining chili oil (about 1 Tbsp) and the sesame oil, then sprinkle with the sesame seeds.
Serve - Serve hot with rice.

Notes

1 Tbsp = 15 ml, 1 cup = 250 ml

Tofu: I developed this recipe using firm tofu, which holds its shape well in the sauce. For a softer, more traditional mapo tofu texture, you can use soft or silken tofu instead.

Korean Anchovy Stock: This adds extra depth and umami to the sauce. If you don't have it on hand, water works well too, though the flavor will be lighter.

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. The flavors continue to develop as they sit, making it especially delicious the next day.

Nutrition