Korean · Dinner
Spicy Soft Tofu Rice Bowl
Mapo Tofu Korean-Style Bowl
Korean adaptation of mapo tofu with soft tofu cubes simmered in a gochujang-doenjang sauce with onion, garlic, and scallion, spooned over short-grain rice with sesame and chilli.
$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
18gProtein
22gFat
58gCarbs
8gSugar
3gFiber
850mgSodium
0mgChol
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Instructions
1
Prep
Drain and cut 500g soft tofu into 2cm cubes. Rinse 170g rice until water runs clear. Dice 200g onion finely. Slice 4 spring onions and 2 red chillies thinly. Grate 8 garlic cloves and 20g ginger. Mix gochujang, doenjang, gochugaru, soy sauce, brown sugar, and black pepper. Slurry 20g potato starch in 60ml water.
2
Boil
Combine rice with 240ml water in a small saucepan, bring to a boil over high heat, cover, reduce to lowest heat, and cook 12 minutes. Remove from heat and rest covered 5 minutes until fluffy.
3
Saute
Heat 20ml neutral oil in a large skillet over medium-high. Add onion, garlic, and ginger; stir-fry 2-3 minutes until translucent. Add paste mixture and fry 30 seconds until it blooms and darkens slightly.
4
Simmer
Pour in 600ml stock and bring to a simmer over medium-high. Gently slide tofu cubes into sauce and simmer 4-5 minutes on medium-low without stirring, until tofu warms through and absorbs broth.
5
Build
Pour in slurried potato starch and simmer 90 seconds while gently stirring around tofu until sauce thickens, turns glossy, and coats the back of a spoon. Drizzle 30ml sesame oil over the surface.
6
Plate
Spoon rice into two wide bowls, top each with mapo tofu and sauce, scatter spring onion, sliced chilli, and 5g sesame seeds per bowl. Finish with black pepper and serve hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 500g (17.6 oz) soft tofu
- 170g (6 oz) short-grain white rice
- 240ml (1 cup) water
- 200g (7 oz) yellow onion
- 4 scallions
- 2 fresh red chilli
- 40g (1.4 oz) gochujang
- 30g (1.1 oz) doenjang
- 16g (0.6 oz) gochugaru
- 20ml (4 tsp) soy sauce
- 10g (0.4 oz) light brown sugar
- 30ml (2 tbsp) toasted sesame oil
- 20ml (4 tsp) neutral oil
- 8 garlic cloves
- 20g (0.7 oz) fresh ginger
- 600ml (2 1/2 cup) vegetable stock
- 20g (0.7 oz) potato starch
- 10g (2 tsp) toasted sesame seeds
- 1 tsp freshly ground black pepper