Gochujang tofu
Gochujang (fermented red chili pepper paste) is a condiment that’s spicy, savory, slightly sweet, and salty. If you like rich and flavor packed Korean stews (jjigae), such as soondubu jjigae, kimchi jjigae and doenjang jjigae, you should add this gochujang stew to your repertoire. This gochujang jjigae (고추장 찌개) with zucchini is especially popular in summer when zucchinis are abundant and tasty.
This recipe for Korean Mapo Tofu combines traditional Korean flavors and ingredients with the process and technique used to make Mapo Tofu. Let’s back up, what is mapo tofu anyway? Mapo Tofu is a traditional Chinese dish hailing from the Sichuan region which is known for their incredibly spicy food and common use of the Sichuan peppercorn. This combination highlights the idea that animal protein can be used to enhance flavor, while pant-protein can offer the majority of “bulk” and protein in a dish.
I also love that this Korean tofu combines plant-protein and animal protein. Plus, the cooking process couldn’t be simpler. And while the ingredient list may look long, it’s made up of simple produce and quite a few pantry ingredients. For starters, this Korean Mapo-style tofu is all made in one pan.