Mapo tofu recipe
Here's my recipe for Korean-style mapo tofu. It's inspired by Maangchi , Korean Bapsang's , and Just One Cookbook 's recipes. You can use soft, medium, or firm tofu. I bloom the garlic, ginger, and gochujang in oil at the beginning to aim for the feeling of using chili oil. Since these ingredients burn easily, I start with them in a cold pan and then increase the heat while stirring to avoid scorching them. Be warned that the gochugaru might make you sneeze as it blooms. Ingredients: Main ingredients - 1 package of tofu, cut into 1-inch cubes (454 g) - 1/2 package (?) of ground pork or ground beef (227 g) - 6 to 8 green onions (cut into 1-inch long pieces) - 1 onion (cut into chunks, 1 cup) - 1 + 1/4 cups stock (chicken, beef, etc.) — I mix 1 tsp of Knorr chicken broth mix into 1.25 cups of water (1 cup will go into the main dish, the remaining 1/4 cup will be mixed with corn starch to form a slurry to thicken the final dish) - 1 Tbsp gochugaru - 1 Tbsp c...
