Name: Korean-Style Mapo Tofu over Noodles
Yield: Serves 2 to 4
Cuisine: Korean
Ingredients: 2 Tbsp neutral oil, such as vegetable or canola; ⅓ cup [70 g] chili crisp; 1 medium yellow onion, diced; 2 Tbsp gochujang; 1 Tbsp minced ginger; 1 Tbsp gochugaru; 2 tsp kosher salt; 1½ cups [360 ml] chicken broth; 1 lb [455 g] firm tofu, drained; 1 tsp black vinegar; 1 Tbsp potato starch (or cornstarch); 1 lb [455 g] ground pork (or beef); 1 tsp freshly ground black pepper; 4 green onions, chopped; 3 garlic cloves, minced (about 1 Tbsp); 3½ oz [100 g] dry wheat noodles (Taiwanese sliced noodles, such as Guan Miao sliced noodles); 2 Tbsp oyster sauce; 2 Tbsp soy sauce; 1 tsp toasted sesame oil

Preparation info

Serves
2 to 4

Difficulty
Easy

Appears in

Chili Crisp

By James Park

Published 2023

About

Mapo tofu is one of the first Sichuan dishes that I ever tasted. Tingling peppercorns in the sauce! Chili oil–covered tofu! Even though I was sweating profusely, I inhaled the mapo tofu. Traditionally, mapo tofu uses doubanjiang, spicy bean sauce, to create a savory, tangy broth. I wanted to create a similar flavor profile with Korean pantry staples, like gochujang and gochugaru. They bring different nuances of heat compared to Sichuan peppercorns and doubanjiang but are equally fragrant an