A Korean-twist on a traditional Chinese mapo tofu with gochujang and gochugaru. Adapted from an original recipe by maangchi.com
Ingredients
3 tablespoons vegetable oil
4 garlic, minced
1" ginger, minced
5 dried shiitake mushroom, soaked in hot water and sliced
1 tablespoon hot pepper flakes (gochugaru)
1 medium onion, roughly chopped
½ green capsicum, roughly chopped
8 spring onions, roughly chopped
1¼ cup vegetable stock
2 tablespoons hot pepper paste (gochujang)
1 tablespoon soy sauce
400g tofu, cut into ½ inch cubes
1 tablespoon cornflour (or potato starch)
1 teaspoon sesame oil
Method
Heat deep pan over medium high heat. Add the oil, garlic, and ginger, sautéing until light brown and crispy and the oil smells fragrant.
Add shiitake and season with salt and pepper, and cook for about 2 minutes.
Stir in hot pepper flakes and sauté for about 30 seconds.
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 of stock and cook for about 2 minutes until vigorously boiling.
Add the tofu cubes and gently mix being 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 remaining ¼ cup of stock and the cornflour in a small bowl and mix it well. Add it to the boiling mapo tofu and gently stir it in to thicken the sauce.
Remove from the heat and stir in the sesame oil.
Serve in large shallow bowls with steamed sushi rice and banchan.
Ingredients
3 tablespoons vegetable oil
4 garlic, minced
1" ginger, minced
5 dried shiitake mushroom, soaked in hot water and sliced
1 tablespoon hot pepper flakes (gochugaru)
1 medium onion, roughly chopped
½ green capsicum, roughly chopped
8 spring onions, roughly chopped
1¼ cup vegetable stock
2 tablespoons hot pepper paste (gochujang)
1 tablespoon soy sauce
400g tofu, cut into ½ inch cubes
1 tablespoon cornflour (or potato starch)
1 teaspoon sesame oil
Method
Heat deep pan over medium high heat. Add the oil, garlic, and ginger, sautéing until light brown and crispy and the oil smells fragrant.
Add shiitake and season with salt and pepper, and cook for about 2 minutes.
Stir in hot pepper flakes and sauté for about 30 seconds.
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 of stock and cook for about 2 minutes until vigorously boiling.
Add the tofu cubes and gently mix being 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 remaining ¼ cup of stock and the cornflour in a small bowl and mix it well. Add it to the boiling mapo tofu and gently stir it in to thicken the sauce.
Remove from the heat and stir in the sesame oil.
Serve in large shallow bowls with steamed sushi rice and banchan.
