Mapo Tofu (Korean-Style)

Ingredients

• 1 package tofu14 to 16 ounce s
• 4 ounce sground porkor beef
• 1/2 medium onionfinely diced
• 2 scallionsfinely chopped
• 1 tablespoon minced garlic
• 1/4 green bell pepperor 1 green chili pepper, finely diced
• 1/4 red bell pepperor 1 red chili pepper, finely diced
• 2 tablespoon scooking oil or chili oil
• 1 tablespoon gochugaru고추가루, Korean red chili pepper flakes
• 2 tablespoon ssoy sauce
• 1 tablespoon doenjang된장, Korean fermented soybean paste
• 1/2 tablespoon gochujang고추장, Korean red chili pepper paste
• 1 teaspoon sugaror add one more teaspoon for a sweeter taste
• 2 teaspoon ssesame oil
• 1 tablespoon starchmixed with 2 tablespoon swater to make starch slurry

Instructions

1. Prepare the vegetables as specified.
2. Cut the tofu into about 1/2 to 3/4 inch thick cubes.
3. Heat a large pan with 2 tablespoons of oil over medium high heat. Add the onion, 1/2 of the chopped scallion, garlic, and gochugaru, and stir fry until fragrant, 2 3 minutes.
4. Add the meat, and cook until the meat is no longer pink, breaking up with a wooden spoon, 2 to 3 minutes.
5. Add the soy sauce, doenjang, gochujang, and sugar and stir to blend with the meat. Add the bell peppers and cook briefly until slightly softened.
6. Add 1 1/2 cups of water to the pan, and bring it to a boil.
7. Then, slide the tofu into the pan, gently stirring to spread into a single layer. Cook for 5 to 6 minutes, gently stirring 2 to 3 times to make sure the tofu doesn’t stick to the pan.
8. Gently stir in the starch slurry to thicken the sauce, and then the sesame oil. Cook for another minute or so to bring everything together. Garnish with the remaining scallion, and serve hot with steamed rice.