Korean-style Mapo Tofu
Ingredients: vegetable oil, garlic, ginger, pork shoulder, salt · 20 min cook time · 320kcal · $12.50
Ingredients
3tablespoons vegetable oil, 4cloves garlic, 1teaspoon ginger, 226g pork shoulder, 1teaspoon salt, 0.5teaspoon ground black pepper, 1cup green onion, 2ea green chili pepper, 1cup onion, 1tablespoon hot pepper flakes, 1tablespoon soy sauce, 2.5tablespoons hot pepper paste, 1.25cup chicken stock, 1tablespoon potato starch, 1package soft tofu, 1teaspoon sesame oil
Instructions
1. Heat up the pan and add three tablespoons of vegetable oil, then add minced garlic and ginger. Cook over medium-high heat until crispy for about one minute.
2. Add small cubed pork shoulder to the pan along with salt and ground black pepper. Stir continuously until the pork is crispy.
3. Add chopped onion, green onion, green chili pepper, and hot pepper flakes. Stir well.
4. Add soy sauce, hot pepper paste, and chicken stock. Bring to a boil.
5. Add soft tofu cut into small pieces and cook for about 2 minutes.
6. Prepare a slurry by combining chicken stock and potato starch, then pour it into the pan to thicken.
7. Finish with sesame oil and chopped green onion on top. Serve hot over rice.
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