This Korean-style tofu with spicy meat sauce recipe is our take on mapo tofu. This recipe is hearty, packed with protein and simmered in a spicy sauce.
Mapo tofu (mapo doufu) itself is originally known to be a Chinese dish that originated from the Sichuan province. Authentic mapo tofu dishes are traditionally very spicy and have a distinct bright red color. It’s also typically made with minced beef. You will find that there are many different variations of mapo tofu recipes. Today, we are sharing a Korean-style mapo tofu recipe.
Serving Suggestions For Korean-Style Tofu with Spicy Meat Sauce (Mapo Tofu)
We prefer to serve freshly steamed rice with this Korean-style tofu with a spicy meat sauce (mapo tofu) recipe. You could forgo the rice if you’re staying low-carb and eat this with a variety of vegetable-based side dishes (banchan). You can also add mushrooms or any other vegetable of your choosing, to make this a complete and well-rounded meal all on its own.
Need Side Dish (Banchan) Recipe Ideas?
- Easy Asian Pan-Fried Zucchini
- Korean Seasoned Spinach Side Dish (Sigeumchi-namul)
- Korean Green Onion Salad
- Korean Spicy Stir-Fried Eggplant
We hope you enjoy our Korean-Style Tofu with Spicy Meat Sauce (Mapo Tofu) recipe!
Recommended items for this recipe:
3 garlic cloves (about 1 Tbsp, minced)
½ tsp ginger root (minced)
2 12.3oz packages of firm tofu
½ lb ground beef
½ lb ground pork
2 Tbsp white cooking wine
1 Tbsp potato starch
1 Tbsp hot red chili pepper paste (gochujang)
1 tsp fermented soybean paste (doenjang)
1 tsp fish sauce
1 tsp cayenne pepper
1 Tbsp coconut aminos
½ tsp black pepper
1 Tbsp oyster sauce
1 Tbsp olive oil
2 cups water
½ tsp salt
- Remove one tofu from the package and place it in a large microwave-safe bowl. Cover the bowl with wax paper or paper towel, and microwave on high for about two minutes. Repeat for the second package of tofu. (Doing this will help to dry out and firm up the tofu.) Wait until the tofu has cooled down enough to be safe to touch, and then cut the tofu into cubes (cubed into ½ inch pieces). Set aside the tofu for later.
- Now, let’s make the sauce mixture. Mix together the white wine, potato starch, hot chili pepper paste (gochujang), fermented soybean paste (doengjang), fish sauce, cayenne pepper, coconut aminos, black pepper, oyster sauce and black pepper in a small bowl. Mix well. Set this sauce aside for later.
- Put a large-sized pan or a wok onto medium heat and add oil to the pan. Once the oil is hot, add in the minced garlic and ginger root to the hot pan. Stir well to make sure the garlic and ginger do not burn. After about 1-2 minutes of stir-frying the garlic and ginger root, add in the ground beef and ground pork. Make sure to break it up and crumble the meat well (like taco meat) while it’s cooking. Cook until the meat is browned and well-done.
- Next, add in the cubed tofu to the same fry pan with the browned meat. Mix it together well for about 2-3 minutes. Try to be gentle when stirring to not break the tofu.
- Now add in the water to the pan with the meat and tofu. Let it come to a boil. Once it starts boiling, then turn the stove down to low/simmer.
- Next, pour in the sauce and mix together well. Continue mixing everything together well for about 3 minutes until the sauce thickens up. After everything is mixed well, and the sauce has thickened up, it’s done and you can remove from heat.
We love seeing your creations from our recipes! Tag us on Instagram at @AsianRecipesAtHome.
Disclaimer: Under no circumstances shall this website and the author(s) be responsible for any loss or damages resulting from the reliance of the given nutritional information or ingredient/product recommendations. Recommended ingredients/products can change their formula at any time without this website and author’s awareness. It is your responsibility (the reader’s) to check the label/ingredients of any product prior to purchasing and/or using. We greatly appreciate your support and understanding.