Korean-Style Mapo Tofu – Adding Doenjang and Gochujang Makes It Go Better with Rice Than the Original

Steps

1. 1

   Coat a pot generously with cooking oil and pan-fry the tofu on both sides until golden; transfer to a plate

2. 2

   In the remaining oil, stir-fry the meat until golden, push to one side, add a little oil, then add green onion and make scallion oil

3. 3

   Add onion, carrot, bell pepper, and chili peppers; add 1 tablespoon minced garlic and stir-fry for 2 minutes

4. 4

   Add the sauce ingredients and 1.5 cups of water; boil for 2 more minutes

5. 5

   Mix starch powder with 2 tablespoons of water to make a starch slurry; add a little at a time to control the thickness

6. 6

   Spoon the sauce over the pan-fried tofu and mix to eat