Korean Mapo Tofu

Heat up a large skillet or a pan over medium high heat. 

Add avocado oil, garlic, and ginger, stirring with a wooden spoon for 1 to 2 minutes until the garlic turns light brown and crispy and the oil smells fragrant.

Add the pork or meat, kosher salt, and ground black pepper, and cook for about 2-4 minutes, stirring with the wooden spoon until the pork turns a little crunchy or ground meat is no longer pink.

Stir in gochugaru for about 30 seconds until it bubbles and smells a little smoky.

Add the onion, green chili pepper, and green onion. Stir for 1 minute until the vegetables turn slightly withered.

Stir in soy sauce and gochuajng into the chicken broth.

Add 1 cup chicken broth and cook for about 2 minutes until vigorously boiling.

Add the tofu cubes and gently mix with a wooden spoon, careful not to break up the tofu. Cook for about 3 to 4 minutes until the tofu turns soft.

While the tofu is cooking, combine the rest of the ¼ cup chicken broth and potato starch in a small bowl and mix it well. Add it to the boiling mapo tofu and gently stir it in with a wooden spoon to thicken the sauce.

Remove from the heat and stir in the sesame oil.

Transfer to a large shallow bowl. Serve with rice, kimchi, and a few more side dishes.