Another dish that David makes frequently is mapo tofu. This is a Chinese dish made with ground pork and tofu in a spicy chili, bean-based sauce and often contains peas. He cheats by using pre-made sauce, but adds his “secret ingredients” to make it his own and it doesn’t taste like it came out of a package. His “secret ingredients” are also what makes it Chinese-Korean fusion. He adds gochujang (hot pepper paste), a Korean condiment made from red chili powder, glutinous rice powder and powdered fermented soybeans, for an extra kick and dwengjang (soybean) paste for extra soybean flavour.
Not bad for a Korean guy cooking Chinese food.
- 1 clove garlic, minced
- 1 pound ground pork
- 1 package of medium firm tofu
- frozen peas
- 1 package of mapo tofu sauce
- 1 tsp gochujang
- 1 tbsp dwengjang paste
- Heat wok/pan on medium-high.
- Add bit of oil and minced garlic.
- Add ground pork and stir to break up large clumps.
- Add the frozen peas when the pork is half cooked.
- When pork is almost cooked, add tofu.
- Add mapo tofu sauce and stir to combine.
- Lower heat to simmer and add “secret ingredients”.
- Mix well and cook a couple of minutes.
- Turn off heat and set aside to cool for a bit before serving.
Notes and Tips:
Celery can be used in place of peas to add crunchiness to the dish.