Korean Spicy stir-fry tofu[Mapa Dubu]

Ni hao everyone:-)

I want to introduce you one of the  Korean-Chinese dishes today. It’s called ‘Mapa Dubu‘ in Korean. Dubu means tofu (it sounds very similar to English word, doesn’t it?) and Mapa is from the woman in China who created this dish. I usually don’t enjoy Korean-Chinese food as they are quite oily. But I love Mapa Dubu! It’s spicy so it’s good with tofu which doesn’t have a strong taste. And it’s quite healthy as the main ingredient is tofu which is a highly nutritious, protein-rich food!

I made the recipe less spicy and oily. I also added some beef mince so people can try it without difficulty, even kids will definitely enjoy it!

Ingredients (serves 2)

  • 1 pack of Tofu (400g) – hard tofu recommended
  • Beef mince (180g)
  • 1/2 Onion (100g)
  • 1/4 Red capsicum (40g) – or 1 red chilli
  • 1 Spring onion
  • 1 Tbs Corn starch powder – to thicken the sauce
  • 1 Tsp Chilli powder
  • 1 Tsp chopped garlic

To season the beef mince

  • 1/2 Tbs Soy sauce
  • Pepper

 For the sauce

  • 1 Tbs Chilli paste
  • 1 Tbs Soy bean paste
  • 1 Tbs Soy sauce
  • 1 Tbs Starch syrup (or a Tbs of Rice syrup/Sugar)
  • 1 Tsp Sesame oil



1. Cut tofu into cube-shaped pieces 1cm*1cm.

2. Chop the onion, red capsicum and spring onion.

3. Season the beef mince with 1 Tbs of soy sauce and a little bit of pepper. Then marinate it for about 10minutes.

4. Mix all the sauce ingredients in a bowl.

5. Make the starch paste with 1 Tbs of corn starch powder and 2 Tbs of water.

6. Add 1 Tbs of olive oil. Then fry the tofu cubes on medium heat until golden brown (for around 8minutes).

7. Add 1 Tsp oil, 1 Tsp chilli powder and 1 Tsp chopped garlic to the pan. Fry for 1 minute while stirring.

8. Add the seasoned mince and fry all together on the medium heat until cooked.

9. Pour 1 cup of water to the pan.

10. When it starts boiling, add the sauce. Stir.

11. Add the tofu and vegetables except spring onion. Simmer  for 5minutes on a low heat while stirring gentily.

12. After 5minutes, add spring onion and the corn starch paste little by little while stirring.

13. Wait for  3-5minutes until the sauce thickens. (taste it and season with sugar or chilli powder for your flavor). Serve it with steamed rice. Enjoy!


  • Frying tofu cubes makes tofu harder, otherwise the tofu is easily broken.(step 6)
  • If you have chilli oil, you can use 1 Tsp of that instead of using olive oil and chilli powder.(step 7)
  • The corn starch paste thickens the sauce. But too much starch paste makes the sauce too thick.(step 12)


Quick Korean*

Dubu[두부]: Tofu

I hope you enjoyed this recipe! Do you have a favourite korean dish that you would like to learn? Leave your request in the comments below!

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About Chloe

I'm from Korea. I love my people, culture and food.

4 Responses to “Korean Spicy stir-fry tofu[Mapa Dubu]”

  1. Thanks for a great recipe! My Korean husband loved it. (I’m Australian) Do you have one for Korean style Sweet and Sour Pork too? (tangsooyook?)

    • Hi Andrea!
      Oh, your husband is Korean :) My husband is Australian. haha

      Tangsooyook is one of the popular Korean-chinese dishes here. I like it too :)
      Thanks for your request!

  2. ♥♥♥♥ 맛있갯다~~~ I LOVE MAPO 두부