Mapo Tofu (Korean Style)

Recipe from Week of Menus

Yield: 6 servings

Prep time: 5 minutes

Cook time: 10 minutes 


Ingredients

1 teaspoon canola oil
1 teaspoon sesame oil
1 to 1¼ lb ground beef

2 tablespoons chopped garlic (or 1 tablespoon minced garlic)
½ teaspoon salt
2 tablespoons gochujang (red pepper paste)
2 tablespoons hoisin sauce
1 tablespoon soy sauce
2 packages (14 oz each) soft tofu, cut into cubes
1½ teaspoon cornstarch 
½ cup water

Instructions

Heat a large skillet until hot. Add both oils, followed by ground beef and garlic. Season with salt and cook over high heat, stirring and breaking up the meat, until crumbly and lightly browned, about 3 minutes.

Stir in the gochujang, hoisin and soy sauces, and cook, stirring, for 3 minutes. Gently fold in the tofu. 

In a small bowl, whisk the cornstarch into the water. Add to the skillet and simmer until the sauce thickens, about 2 minutes.