inbae’s kitchen | i n b a e b a y . c o m

Mapo tofu (Chinese: 麻婆豆腐, Korean: 마파두부) is a Chinese tofu dish that’s usually made spicy and meaty. This used to be my favorite dish to make in college – 5th year for masters, to be precise, when I had lots of time to cook, ironically. Multiple tries allowed me to perfect the dish, plus add my own twist to it: Korean pepper paste, sesame oil, scallion and mushroom.

Serves two (or one hungry guy like myself):

• 1 pack of pre-made mapo tofu sauce
• 1 block of tofu
• 10 oz ground beef or pork
• 1 green onion
• 2 whole mushrooms
• 1 tbsp sesame oil
• veggie oil
• 1~2 tbsp Korean pepper paste, to taste
• 2 cloves of garlic, minced

Heat up a wok and add some veggie oil. Cube the tofu, and chop up the vegetables. Pour in the sauce pack with pepper paste, minced garlic and meat, and cook them until the meat is not read anymore. Add tofu and veggies, and sesame oil to taste. Cook until tofu is done.