CookGo
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Simple Mapo Tofu Rice Bowl Without Doubanjiang

Custo $10, economizar $8

Fonte: Recommended by CookGo

  • 30 Min
  • 2 Porções
  • $10

INGREDIENTES

  • Main Ingredients

    • 🧈 1 block tofu
    • 2 cups ground pork
    • 🧅 1/2 onion, chopped
    • 1 handful king oyster mushrooms, chopped
    • 🧅 1 green onion root, chopped

  • Seasonings

    • 🧂 2 tbsp soy sauce
    • 🧄 1 tbsp minced garlic
    • 1 tbsp cooking wine
    • 1/2 tbsp gochujang
    • 1/2 tbsp doenjang
    • 2 tbsp red pepper flakes
    • 1 tbsp oyster sauce
    • 🍬 1/2 tbsp sugar
    • 1 tbsp sesame oil

  • Thickening Agent

    • 1 tbsp cornstarch
    • 💧 2 tbsp water

PASSOS

1

Chop the onion, green onion root, mushrooms, and optional chili peppers into small pieces.

2

Marinate the ground pork with 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp cooking wine, and 1 tbsp minced garlic.

3

Prepare a mixture of 1 tbsp cornstarch and 2 tbsp water for thickening.

4

Lightly fry the tofu in olive oil until it holds its shape. For a crispier texture, fry longer.

5

Stir-fry the marinated pork in olive oil until fully cooked and no pink remains.

6

Add the chopped vegetables to the pan and stir-fry together with the pork.

7

Add the tofu, 1 cup of water, 2 tbsp red pepper flakes, 1 tbsp oyster sauce, 1/2 tbsp sugar, 1 tbsp soy sauce, 1/2 tbsp gochujang, 1/2 tbsp doenjang, and the cornstarch mixture. Stir until thickened.

8

Serve the Mapo Tofu over rice on a plate and enjoy!

NUTRIENTES

Por 1 Porção

🔥

450

Calorias

  • 25g
    Proteína
  • 20g
    Carboidratos
  • 30g
    Gorduras

💡 Dicas

For a vegetarian version, replace pork with crumbled tofu or plant-based meat.Adjust the spice level by reducing or omitting red pepper flakes and gochujang.Leftovers can be stored in the fridge for up to 2 days and reheated.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.