Vegan Korean Style Mapo Tofu (Mapadubu) Recipe
Welcome to my kitchen, where today we're diving into the delightful world of Korean cuisine with a vegan twist! I'm thrilled to share with you my recipe for Vegan Korean Style Mapo Tofu, also known as Maoadubu. This dish is a flavorful and spicy delight that's perfect for satisfying your cravings for Korean comfort food. With a perfect balance of heat, sweetness, and umami, this dish will transport your taste buds straight to the streets of Seoul.
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!