Preparation
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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.
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Season the minced meat with salt and pepper before frying.
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Now start frying the garlic, onion and spring onion with a little oil.
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After about 1 minute on high heat add the minced meat.
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Fry everything until the minced meat is almost done. You can do this with high or low heat.
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Then add the gochugaru, soy sauce, oyster sauce and sugar to the pan and stir well.
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Mix the 400 ml water with 1 tbsp chicken broth powder and add the chicken broth to the pan.
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Now add 1 tablespoon of doenjang and stir well until it has dissolved.
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Add the tofu cubes and simmer for 3-5 minutes.
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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.
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Boil over low heat for 5 minutes and finally stir in 1 tablespoon of sesame oil. Prepare some rice for yourself.
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Now you can serve the Mapo Tofu Korean style with rice, kimchi and other side dishes.
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