Korean-Style Braised Mapo Tofu with Beef and Pork

Test Kitchen

Spicy

High Protein

Discovery

Korean-Style Braised Mapo Tofu with Beef and Pork

with green onion rice

5 min

Difficulty: 1/3

Korean

Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Ground beef and pork mix (beef, pork) • Jasmine rice • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Gochujang (soy, wheat) (gochujang (water, tapioca syrup, brown rice, red pepper powder, salt, alcohol, garlic, onion), water, soy sauce (water, wheat, soybeans, salt, sodium benzoate), chili peppers, salt, vinegar, modified corn and/or potato starch, vegetable oil, paprika oleoresin, xanthan gum, acetic acid, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Asian sesame spice blend (sesame) (sesame seed, garlic powder, onion powder, spices, salt, orange peel, sugar, canola oil, silicon dioxide) • Green onion.

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Tags

Spicy

High Protein

Pan-asian-plates

Dinner-bowls

Discovery

New

Ingredients

Ground Beef and Pork Mix

250 g

Jasmine Rice

0.75 cup

Tofu

1 unit(s)

Green Onion

1 unit(s)

Ginger-Garlic Puree

2 tbsp

Soy Sauce

1 tbsp

Gochujang

2 tbsp

Asian Sesame Blend

11 g

Sugar

0.125 tsp

Oil

0.5 tbsp

Salt

0.25 tsp

Pepper

0.125 tsp

Preparation

Before starting, wash and dry all produce.
To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
Remove from heat. Set aside, still covered.

Meanwhile, thinly slice green onion, keeping white and green parts separate.
Pat tofu thoroughly dry with paper towels, then cut into 3/4-inch cubes.

In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
When the pan is hot, add beef and pork mix and green onion whites. Cook for 3-5 min, breaking up meat into smaller pieces, until no pink remains.**

Reduce heat to medium.
To the same pan, add tofu, gochujang, ginger-garlic puree, soy sauce, Asian Sesame Blend, 1/8 tsp (1/4 tsp) pepper and 1/8 tsp (1/4 tsp) sugar. Season with salt. (TIP: If you have white pepper, use it instead of black pepper.) Cook for 1-2 min, stirring often, mixture is fragrant.
Add 3/4 cup (1 1/2 cups) water. Bring up to a simmer.
Once simmering cook for 6-9 min, stirring occasionally, until broth reduces by a quarter.