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This is Maangchi's easy, delicious, and budget-friendly Korean-style mapo tofu recipe. It features tender tofu in a smoky, spicy, and savory sauce with crispy pork and crunchy vegetables, perfect to be enjoyed with rice.
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Mince garlic and ginger, then stir-fry in oil. → Add cubed pork, season, and cook until crispy. → Stir in hot pepper flakes, vegetables, soy sauce, and hot pepper paste. → Pour in chicken stock and simmer. → Add cubed tofu, then thicken with slurry and finish with sesame oil.
Mince garlic and ginger, then stir-fry in oil. → Add cubed pork, season, and cook until crispy. → Stir in hot pepper flakes, vegetables, soy sauce, and hot pepper paste. → Pour in chicken stock and simmer. → Add cubed tofu, then thicken with slurry and finish with sesame oil.
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Stir-fry garlic and ginger until crispy to create a delicious infused oil.
Cook the pork until crispy for better texture and flavor.
If you want a vegetarian version, replace pork with mushrooms and chicken stock with vegetable stock.
Cut the tofu into small cubes (about half an inch) so it's easy to scoop and eat with rice.
Gently stir the tofu into the sauce to avoid breaking the tender pieces.
Maangchi didn't add any sugar, relying on the natural sweetness of the onions.
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