Mapo Tofu Banchan - Made Korean-Style!

Step 1

Cut a block of tofu (300-350g) into smaller bite-sized cubes. Fill a pot with 4 cups of water. Add salt (1 Tablespoon) and bring it to a boil. Add the tofu pieces into the water and set a timer for 1 minute. After 1 minute, empty the water out through a strainer and set the tofu aside for now.

Step 2

Cut the spring onion stalk into thin slices. Measure out and mince a piece of ginger (we need 1/2 Tablespoon worth). Mince 6-8 cloves of garlic (we need 2 Tablespoons worth). Then measure 200 grams of minced pork.

Step 3

Place wok or large frying pan on a medium-high heat. Place in 4 Tablespoons of vegetable oil. Once the oil gets hot, add-in sliced spring onions. Then add in the minced garlic and minced ginger. Mix everything together until it gets aromatic.

Step 4

Then add in the minced pork. Stir-fry everything until most of the pink is gone from the meat. Then add in Soy Sauce (3 Tablespoons). Stir-fry everything in the soy sauce for 10-15 seconds. Then add-in the water (1 cup).

Step 5

Now add-in Gochugaru (2 Tablespoons), Gochujang (3 Tablespoons), Fish Sauce (1 Tablespoon), Sugar (2 Tablespoons), Black Pepper (5-6 cracks). Mix everything together.

Step 6

Add the tofu pieces in and stir it in gently. Quickly mix together starch powder (1 Tablespoon) with water (2 Tablespoons). Give it a good mix and slowly add the starch water into the stew to thicken it up (don't add everything at once - about half should be enough).

Step 7

Finally, add-in the Sesame Oil (1 Tablespoon). This will round-out all of the spicy flavors. Give it a final mix and turn off the heat.

Step 8

Serve with rice! Bon Appetit