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Saucy Korean Tofu with Pork and Vegetables

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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Yield 6 ½ cups (serves 5)
Category Main Dish
Cuisine Korean
Author Lauren Grant


A one pan meal that will awaken the taste buds! This Korean mapo-style tofu is savory, spicy and saucy. Serve over rice for a full, satisfying meal. 


  • 1 tablespoon grapeseed oil or avocado oil
  • 8 ounces ground pork
  • Kosher salt and black pepper
  • 1 (14-ounce) package firm tofu
  • 4 large cloves garlic, chopped
  • 1 (1½-inch) knob ginger, minced (2 heaping tablespoons)
  • 1 serrano, halved, seeded and chopped
  • 8 ounces white button mushrooms, cut into ½ inch cubes
  • 1 green bell pepper, chopped
  • 1 small onion, or ½ large, cut into ½ inch chunks (1 cup)
  • 1 bunch (6-8 scallions), cut into ½ inch pieces
  • ¾ cup low-sodium chicken or vegetable broth
  • 3 tablespoons gochujang
  • 3 tablespoons low-sodium tamari or soy sauce
  • 1 tablespoon honey or brown sugar
  • 2 teaspoons fish sauce
  • 4 teaspoons cornstarch
  • 1 tablespoon toasted sesame oil
  • Cooked long-grain rice + toasted sesame seeds for serving


  • Heat oil in a large sauté pan or wok over medium heat until shimmering. Add pork and cook, without moving, for 2 minutes; season with salt and pepper. Using a wooden spoon, break up pork and continue to cook until very browned and crispy, 5 more minutes. Using a slotted spoon, transfer pork to a bowl; reserve drippings in pan.
  • Meanwhile, pat tofu dry with paper towels or clean kitchen towel. Cut into ½-inch cubes and set aside.
  • Increase heat to medium-high. Add garlic, ginger, and serrano; cook, stirring frequently until garlic is lightly toasted, about 2 minutes.
  • Add mushrooms, bell pepper, onion, scallions, ½ teaspoon salt, and ½ teaspoon pepper. Cook, stirring frequently, until vegetables start to soften, 5 minutes.
  • Meanwhile, whisk together broth, gochujang, tamari (or soy sauce), honey, and fish sauce until smooth. Add cornstarch and whisk to combine. Add sauce to pan and cook 1 minute.
  • Decrease heat to low and add tofu and pork; cook to warm through, about 2 minutes.
  • Off heat, stir in sesame oil. Top with sesame seeds and serve with cooked rice.
    cubed tofu, ground meat and vegetables coated in a red sauce in a large pot


The fond on the bottom of the pan after cooking the aromatics and vegetables WILL come off. Be sure to scrape up the brown stuff once the liquid is added—this adds tons of depth of flavor.
Gluten-free: to make this recipe gluten-free, make sure you use gluten-free gochujang and tamari instead of soy sauce.
Cornstarch: potato starch and arrowroot starch should also work.
Vegan: to make this recipe vegan skip the ground pork and use an additional tablespoon oil for cooking the vegetables in. Skip the soy sauce and use vegan mushroom sauce instead, and use vegetables broth.
Tamari: there are two low-sodium products of tamari sold. I opt for the "lite" or 50% less sodium. If you have 28% less sodium, season the dish the less salt during cooking and adjust as needed at the end. 


Serving: 11/3 cupsCalories: 278kcalCarbohydrates: 19.5gProtein: 18gFat: 16gSaturated Fat: 1gSodium: 1519mgFiber: 3.5gSugar: 13g
Keywords korean mapo tofu, korean tofu, korean tofu recipe
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