Mapadubu, the Korean interpretation of the Sichuan tofu-based dish “mapo tofu,” takes on a distinctly Korean yet still spicy profile that cooks up quickly, and is sure to please! Instead of Sichuan peppercorns, the dish gets its spiciness from the always-available (in the Korean kitchen) gochujang and gochugaru (see the Waygook Kitchen for ingredients). Mapadubu may not be numbing, but you can dial the spice up or down to your preference.
The main protein of the dish is at it suggests, tofu. I prefer not a silken or firm tofu, but in the middle. Korean (and Sichuan) preparations often include pork, I use either a lean pork chop or pork tenderloin, sliced super thin, but ground pork will also work. However, drop the pork, and the dish, along with a substitute of vegetable broth, can easily be made vegan. Use a gluten-free gochujang, and you’ve got yourself a GF dish.
As usual, I like to up the vegetable content. Bell peppers are readily available as a base, to add up bulk, along with diced onion. I add Korean gochu peppers when available, or a combination of jalapenos and habaneros when they are not.
Mapadubu gets its thick, bubbly texture from either potato or cornstarch, so be sure to let it thicken up. Sesame oil at the end gives it a nice finish.
Ingredients
Method
- Chop the meat, tofu and vegetables.
- In a large pan over medium-high heat, brown the garlic and ginger in olive oil.
- Add the pork (if using) and sprinkle with salt and pepper. Sauté until cooked through.
- Add the onion and sauté until slightly brown.
- Add the peppers and green onion on top, and sauté until they are slightly tender.
- Add in the gochujang, gochugaru (to your spice level) and soy sauce or tamari, and stir to coat.
- Add enough broth to cover the veggies, and bring to a boil.
- Add the tofu blocks, and stir with a wooden spoon, to avoid breaking up the tofu.
- Mix a slurry of 1/4 c broth and potato or corn starch. Stir in to thicken, and let bubble for several minutes.
- Turn off the heat, and drizzle in sesame oil.
- Serve with green onions and rice.
