Mapo Tofu

Mapo Tofu is a spicy Sichuan dish with a very long history. It is traditionally made with tofu along with ground beef or pork simmered in a spicy black bean chili sauce with Sichuan peppercorn. I found a vegetarian version of it in Vegetarian Times and it was spicy and delicious. It has double dose of protein with soy crumbles and tofu. The spice level of the recipe was a little muted, so I added some chili paste to bump it up a little bit. It is a quick and easy to prepare for a week night dinner.
Mapo Tofu

Recipe adapted from here.

Mapo Tofu is a spicy Sichuan dish with a very long history. It is traditionally made with tofu along with ground beef or pork simmered in a spicy black bean chili sauce with Sichuan peppercorn. I found a vegetarian version of it in Vegetarian Times and it was spicy and delicious. It has double dose ...

Mapo Tofu

Summary

Rate it!0050
  • Coursemain course
  • Cuisinechinese
  • Yield4 servings 4 serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time15 minutesPT0H15M
  • Total Time45 minutesPT0H45M

Ingredients

Extra Firm Tofu – drained and cut into ½” pieces
1 12oz. packages
Soy crumbles (I used Light life original)
12 oz. packages
Green Onions – green and white parts chopped fine separately
1 bunch
Garlic – minced
2 cloves
Ginger – minced
1”
Sherry
1 tbsp
Fermented Black bean sauce
2 tbsps
Chili paste (I used Sambal Oleak)
1½ tsps
Corn Flour
2 tsps
Sugar
1 tsp

Steps

  1. Add soy crumbles, sherry, sugar, black bean sauce, chili sauce & ½ cup water; bring the mixture to a simmer.
  2. Stir in tofu, simmer for 3 minutes or until heated through.
  3. Whisk cornstarch with 2 tbsp water in a small bowl. Add cornstarch mixture to the wok.
  4. Cook 1 minute more or until the sauce thickens. Remove from heat and serve over brown rice.
Mapo Tofu
Similar Posts