A simple dish with a vegan twist is always a good thing! Mapadubu is a Korean-style mapo tofu recipe; a slight variation from the authentic Chinese mapo tofu, a simple recipe that is flavorful and spicy delight that's a great way to satisfy your cravings for Korean comfort food. With simple steps and basic ingredients, you can create a perfect balance of heat, sweetness, umami, delicious sauce, this dish will transport your taste buds straight to the streets of Seoul.
Why You'll Love This:
- Bursting with bold Korean flavors
- Quick and easy to make with simple ingredients that is easily found in your local asian market.
- Versatile and perfect for customizing to your taste preferences
- Packed with protein from tofu and packed with flavor from gochujang and soy sauce
- A comforting and satisfying meal that's sure to become a favorite in your recipe collection; specially the spicy sauce,
Ingredients
- 1 package of tofu, drained and cut into small cubes
- 2 tablespoons olive oil or sesame oil
- 1 onion, diced
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon flour or cornstarch
- 1 cup vegetable broth
- 2 green onions, chopped for garnish
- Cooked rice, for serving
Instructions
Add diced onion and minced garlic to the skillet and sauté until softened and fragrant, about 2-3 minutes
Add the flour dredged cubed tofu to the skillet and cook until lightly golden brown, about 5-7 minutes, stirring occasionally.
In a small bowl, whisk together gochujang, sugar, soy sauce, and flour or cornstarch until well combined.
Pour the sauce mixture over the tofu and stir to coat evenly. Cook for an additional 2-3 minutes.
- Heat olive oil or sesame oil in a large skillet over medium heat.
- Add diced onion and minced garlic to the skillet and sauté until softened and fragrant, about 2-3 minutes.
- Add the drained tofu cubed, and dredged in seasoning and flour to the skillet and cook until lightly golden brown, about 5-7 minutes, on medium high heat stirring occasionally.
- In a small bowl, whisk together gochujang, sugar, soy sauce, and flour or cornstarch until well combined.
- Pour the sauce, (cornstarch mixture) over the tofu and stir to coat evenly. Cook for an additional 2-3 minutes.
- Gradually pour in the vegetable broth, stirring constantly, until the sauce thickens to your desired consistency.
- Remove from heat and garnish with chopped green onions.
- Serve hot over cooked rice and enjoy!
Hint: For an extra depth of flavor in your Vegan Korean Style Mapo Tofu, consider adding a tablespoon of finely chopped shiitake mushrooms to the sauce mixture. Shiitake mushrooms have a rich, earthy flavor that complements the spicy and savory notes of the dish beautifully. This simple addition will elevate the overall taste profile and add a delightful umami richness to your Mapo Tofu. Enjoy the enhanced flavor experience!
Variations:
- Spicy Doubanjiang Variation: Substitute gochujang with spicy doubanjiang for a different level of heat and flavor.
- Mushroom Addition: Add sliced shiitake mushrooms to the skillet along with the tofu for extra texture and earthiness.
- Bell Pepper Inclusion: Stir in diced bell peppers for a pop of color and sweetness to balance the spiciness of the dish.
Substitutes:
- Silken Tofu: If you prefer a softer texture, you can use silken tofu instead of firm tofu in this recipe.
- Chili Oil: For added heat and flavor, you can drizzle chili oil over the finished dish instead of using fresh chili peppers, red Sichuan peppercorns.
- Oyster Sauce: If you're not vegan, you can use vegetarian oyster sauce as a substitute for soy sauce to add depth of flavor to the dish.
FAQs:
- Can I adjust the spiciness level? Absolutely! Feel free to adjust the amount of gochujang or add chili flakes to suit your preferred level of spiciness.
- Can I make this dish gluten-free? Yes, simply use gluten-free soy sauce or tamari, and ensure the flour or cornstarch you use is gluten-free as well.
- Can I add other vegetables to the dish? Certainly! This dish is versatile, and you can add any vegetables you like, such as bell peppers, mushrooms, or carrots, to customize it to your taste.
- Is Korean chili paste the same as sriracha? No, gochujang is a fermented Korean chili paste that has a different flavor profile than sriracha. However, you can use sriracha as a substitute if you don't have gochujang on hand, but the taste will be different.
- Can I make this dish ahead of time? Yes, you can make the tofu and sauce ahead of time and store them separately in the refrigerator. Simply reheat and assemble the dish when ready to serve.
- Where can I find gochujang? Gochujang is widely available in Asian grocery stores or online. If you can't find it, you can try making your own at home using a recipe or substitute with another chili paste.
Top tip
To achieve an authentic Korean flavor in your Vegan Korean Style Mapo Tofu, try using Korean soy sauce (ganjang) instead of regular soy sauce. Korean soy sauce has a slightly different flavor profile, with a deeper umami taste and a hint of sweetness. This subtle difference can add an extra layer of complexity to your dish, making it taste even more authentic and delicious. Look for Korean soy sauce at your local Asian grocery store or online for an authentic touch to your Mapo Tofu recipe. Enjoy the rich and savory flavors that this simple swap brings to your dish!
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Vegan Korean Style Mapo Tofu (Mapadubu) Recipe
Ingredients
- 1 package 14-16 ounces firm tofu, drained and cut into small cubes
- 2 tablespoons olive oil or sesame oil
- 1 onion diced
- 2 tablespoons gochujang Korean chili paste
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- 2 cloves garlic minced
- 1 tablespoon flour or cornstarch
- 1 cup vegetable broth
- 2 green onions chopped for garnish
- Cooked rice for serving
Instructions
- Heat olive oil or sesame oil in a large skillet over medium heat.
- Add diced onion and minced garlic to the skillet and sauté until softened and fragrant, about 2-3 minutes.
- Add the cubed tofu to the skillet and cook until lightly golden brown, about 5-7 minutes, stirring occasionally.
- In a small bowl, whisk together gochujang, sugar, soy sauce, and flour or cornstarch until well combined.
- Pour the sauce mixture over the tofu and stir to coat evenly. Cook for an additional 2-3 minutes.
- Gradually pour in the vegetable broth, stirring constantly, until the sauce thickens to your desired consistency.
- Remove from heat and garnish with chopped green onions.
- Serve hot over cooked rice and enjoy!
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