Mapo Tofu is traditionally a Chinese dish, but Koreans love it so much that they created their own twist to it! Korean Mapo Tofu is generally spicier than its Chinese counterpart. This recipe is great if you need to come up with dinner in a rush. The key is using my special Tofu Soup Base, and dinner is ready in less than 15 minutes!
⏲ <1 hr
🇰🇷 Some ingredients may need to be bought at a Korean grocery or online.
🍆 Vegetarian friendly (use the vegetarian version of the soup base sauce)
👫 Serves 2 people
👍🏻 Very easy and great for beginners!
What you’ll need:
2 tablespoons of tofu soup base
1 tablespoon of soybean paste
1 tablespoon of sugar
1 cup of water
1 16-18 oz package of soft tofu cut into cubes
½ red bell pepper diced
1 tablespoon of corn starch, dissolved in water
2 green onions chopped for garnish
Pour the water into a large pan or wok. Turn on the heat to high. Add the tofu soup base, soybean paste, sugar, mix to dissolve ingredients. Add red bell pepper and bring the contents to a boil.
Add the tofu and mix gently. Heat ingredients thoroughly, about 5 minutes. Lower the heat to medium, add the cornstarch mixture. You should start to see the sauce thicken.
Transfer to a bowl and garnish with green onions. Serve with rice!
And when you're done, be sure to post some pictures and tag them with #ahjummarecipes. I'd love to see your results!