Korean-style mapo tofu

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4


By Jordan Bourke
From Saturday Kitchen

Ingredients

  • 1 tbsp sunflower oil
  • 1 onion, very finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tsp fresh root ginger, peeled and finely grated
  • 400g/14oz beef mince
  • 1–2 tbsp Korean gochujang chilli paste
  • 2½ tbsp Korean doenjang soybean paste (or miso paste)
  • 225ml/8fl oz chicken stock
  • 3 tbsp mirin
  • 3 tbsp Korean soju or sake
  • 2 tbsp soy sauce
  • 1 tsp sugar
  • 1 tbsp cornflour, whisked into 2 tbsp cold water until smooth
  • 1 tbsp toasted sesame oil
  • 400g/14oz firm tofu, drained and cut into 2cm/¾in cubes
  • sea salt and freshly ground black pepper

To serve

  • 2 spring onions, very thinly sliced
  • black and white sesame seeds
  • handful coriander leaves
  • freshly cooked short-grain sushi rice