Mapo Tofu with Korean Twist
Mapo Tofu with Korean Twist
Get this quick and easy vegetarian recipe by Debbie Wong from Kitchen Quickies.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 10 minutes
  • Cooking Time 20 minutes
  • Yield 3 servings
As seen on Kitchen Quickies
Ingredients
  • 2 blocks medium firm Tofu, cubed
  • 1 tablespoon Gochujang (Korean Red Chilli Paste)
  • ½ cup Water
  • 1-2 Red chilli, chopped
  • 1 small Yellow onion, chopped
  • 3 cloves Garlic, minced
  • 2 stalks Scallion, chopped
  • 5 Shiitake mushrooms, diced
  • 1 tablespoon Soy sauce (to taste)
  • 3 teaspoons Sugar
  • 2 teaspoons Japanese rice vinegar
  • 2 teaspoons Cornstarch + 2 tablespoon Water
  • Sesame seeds for garnish
Method
  1. In a large pan, heat oil
  2. Add onions and garlic
  3. Add mushrooms and stir fry until just tender
  4. Add gochujang, vinegar, sugar and water
  5. Let it bubble away for 5 minutes
  6. Add tofu, simmer for 15 minutes
  7. Add soy sauce if needed
  8. Mix cornstarch with water, and pour over tofu on high heat to create a thicker sauce
  9. Plate, and sprinkle with scallions and sesame seeds. Serve with hot white rice

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