Punchy Korean Style Mapo Tofu
Dive into bold, spicy comfort with this Punchy Korean Style Mapo Tofu, a creative twist on the Sichuan classic. This quick and flavor-packed recipe combines silky soft tofu, savory ground pork, and the rich, umami heat of gochujang and gochugaru for an irresistible fusion dish. Aromatics like garlic and ginger infuse every bite, while a cornstarch slurry creates the perfect glossy sauce. Garnished with scallions and optional Sichuan peppercorns for a fragrant, numbing kick, this one-pan meal delivers complex layers of spice and warmth in just 35 minutes. Perfectly paired with steamed rice, it’s a weeknight dinner you'll crave again and again. Perfect for lovers of Korean fusion cuisine and easy-to-make comfort food!
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Recipe Information
Ingredients
- 400 g soft tofu
- 200 g ground pork
- 2 tbsp gochujang (Korean red chili paste)
- 1 tbsp gochugaru (Korean red chili flakes)
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp sesame oil
- 240 ml chicken or vegetable stock
- 1 tbsp cornstarch
- 2 tbsp water
- 3 garlic cloves, minced
- 1 tbsp ginger, minced
- 3 scallions, sliced (white and green parts separated)
- 1 tsp sichuan peppercorns (optional, for added numbing spice)
- 2 tbsp neutral cooking oil (e.g., vegetable oil)
Instructions
Press the soft tofu gently with a paper towel to remove excess moisture, then cut it into 1-inch cubes and set aside.
In a small bowl, mix the cornstarch and water to create a slurry and set aside.
Heat a large skillet or wok over medium heat and toast the Sichuan peppercorns (if using) until fragrant, about 1 minute. Remove, grind roughly, and set aside.
Add the neutral cooking oil to the pan and heat over medium-high heat. Sauté the minced garlic, ginger, and the white parts of the scallions until fragrant, about 1-2 minutes.
Add the ground pork to the pan and cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 5 minutes.
Stir in the gochujang, gochugaru, soy sauce, dark soy sauce, and sesame oil. Cook for another 1-2 minutes until the mixture is well combined.
Pour in the chicken or vegetable stock and bring the mixture to a gentle simmer.
Carefully add the tofu cubes to the pan, stirring gently to coat them in the sauce without breaking them.
Pour in the cornstarch slurry and stir gently until the sauce begins to thicken, about 1-2 minutes.
Taste and adjust seasoning if necessary, adding more soy sauce for saltiness or more gochugaru for heat.
Remove from heat and garnish with the green parts of the scallions and the toasted Sichuan peppercorns, if using.
Serve hot over steamed rice and enjoy!
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 980 mg | 43% | |
| Total Carbohydrate | 11.0 g | 4% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 3.0 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 380 mg | 29% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 407 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
