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Korean Style Mapo Tofu

by anonymous

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What makes mapo tofu so popular is its versatility. It is both healthy and tasty, it can be prepared as a starter or a main course, mapo tofu could make both a vegetarian preparation and a non vegetarian preparation.

'Mapa Dubu' is a mapo tofu recipe that is extremely popular in Korea. It is served with rice as a main-course, and could be prepared in both vegetarian and non-vegetarian ways. This recipe here is its non-vegetarian version.

Here is the list of ingredients required to cook this mapo tofu recipe;


    • Mapo tofu (Organic Tofu 400 grams)


    • Chicken Breast (230 grams)


    • Green onions


    • Green chili pepper


    • Red chili pepper


    • Dried red chili peppers


    • Ground black pepper


    • Carrot


    • Onion


    • Walnuts


    • Garlic


    • Ginger


    • Vegetable oil


    • Sesame oil


    • Oyster sauce


    • Potato starch powder



      Preparation of this mapo tofu recipe will serve 3 to 4 people.

    • First of all, rinse the organic tofu (400 grams) with cold water and then dry it with a kitchen towel. Now cut the tofu into ½ inch cubes and keep aside for later use.
    • .

    • Now clean the chicken breast (230 grams), remove the skin and extra fat and cut into ½ inch cubes.

    • Take one medium sized carrot and cut it into ½ inch cubes as well.

    • Take a large onion and cut to get almost 1½ cups’ of onion chunks.

    • Take 7 to 8 stalks of green onion and cut into pieces that are ¼ inch long.

    • 1 green chili pepper, chopped.

    • 1 red chili pepper, chopped.

    • 4 to 5 cloves of garlic, minced.

    • 1 tea spoonful of ginger, minced.

    • Mix 1 table spoon of potato starch powder with 1 table spoon of water so the starch is dissolved.


      The total cooking time for this is 50 minutes.

    • Take a wok and heat it up before adding 2 tablespoons of vegetable oil.

    • Now add the minced garlic and ginger. Also add 4 to 5 small dried chili peppers. Fry on medium high flame for 10-15 seconds.

    • After that add the chicken cubes and stir fry for a few minutes.

    • When the chicken starts to look a little soft add the chopped carrot and onion, ½ cup walnuts, ¼ cup oyster sauce, 1 teaspoonful of ground black pepper and 1 cup of water.

    • After adding water in to the wok let it cook for 10 to 12 minutes on a medium low flame so that the chicken is cooked thoroughly.

    • After the chicken, carrots and onions are well cooked add the tofu cubes and stir gently.

    • Now add the chopped green onions and green and red chili peppers and let it cook for a few more minutes.

    • Add the dissolved potato starch water in the wok and stir carefully.

    • Finally, add a teaspoon of sesame oil before taking it off the fire.

    • Korean 'Mapa Dubu' is ready to be served hot with rice.

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