Korean Mapo Tofu Recipe Famous Tofu dish with korean ingredients

First cut the onion, garlic and the white part of the spring onion into small cubes. Also cut the tofu into cubes of approx. 0.5 x 0.5 cm. Do not forget to wash the tofu with cold water before cutting.

Season the minced meat with salt and pepper before frying.

Now start frying the garlic, onion and spring onion with a little oil.

After about 1 minute on high heat add the minced meat.

Fry everything until the minced meat is almost done. You can do this with high or low heat.

Then add the gochugaru, soy sauce, oyster sauce and sugar to the pan and stir well.

Mix the 400 ml water with 1 tbsp chicken broth powder and add the chicken broth to the pan.

Now add 1 tablespoon of doenjang and stir well until it has dissolved.

Add the tofu cubes and simmer for 3-5 minutes.

While your food is simmering, mix 2 tablespoons of water with 1 tablespoon of cornstarch. You can also use a little more water, this is just to prevent the cornstarch from clumping together. If this is a homogeneous liquid, put it in the pan and stir continuously. This will make the dish a little thicker. You can use a little more or less cornstarch, depending on how thick you like it.

Boil over low heat for 5 minutes and finally stir in 1 tablespoon of sesame oil. Prepare some rice for yourself.

Now you can serve the Mapo Tofu Korean style with rice, kimchi and other side dishes.