#mapotofu

A simple and quick recipe for Mapo Tofu, a traditional Sichuan dish. This version has a satisfyingly savory and spicy flavor, and it only takes 15 minutes to prepare.

Ingredients: 1 block firm tofu, diced. 2 tablespoons vegetable oil. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 2 tablespoons doubanjiang spicy bean paste. 1 tablespoon soy sauce. 1 teaspoon sesame oil. 1 cup chicken or vegetable broth. 1 tablespoon cornstarch mixed with 2 tablespoons water. 2 green onions, chopped. 1 teaspoon Sichuan peppercorns, toasted and ground optional.

Instructions: In a big skillet, heat the vegetable oil over medium heat. Add the ginger and garlic powder, and cook until aromatic. Cook for an additional minute after adding the doubanjiang. Add the chicken or vegetable broth, sesame oil, soy sauce, and diced tofu. Gently mix everything together. For roughly five minutes, simmer. To thicken the sauce, stir in the cornstarch mixture. Take off the heat and, if desired, decorate with finely chopped green onions and ground Sichuan peppercorns. Warm up and serve with rice.

Prep Time: 5 minutes

Cook Time: 10 minutes

A vegetarian take on Mapo Tofu, a traditional Sichuan dish. This version uses fermented black beans and spicy bean paste instead of ground meat, but it's still very flavorful.

Ingredients: 1 block firm tofu, cubed. 2 tablespoons vegetable oil. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 2 tablespoons doubanjiang spicy bean paste. 1 tablespoon fermented black beans, rinsed and chopped. 1 tablespoon soy sauce. 1 tablespoon rice vinegar. 1 cup vegetable broth. 1 tablespoon cornstarch mixed with 2 tablespoons water. 2 green onions, thinly sliced. 1 teaspoon Sichuan peppercorns, crushed optional. Cooked rice, for serving.

Instructions: Heat vegetable oil in a large skillet over medium heat. Add minced garlic and ginger, and cook until fragrant, about 1 minute. Add doubanjiang and fermented black beans, and stir-fry for another minute. Add cubed tofu, soy sauce, rice vinegar, and vegetable broth. Stir gently to combine. Simmer for 8-10 minutes, until the tofu is heated through and the sauce has slightly thickened. Stir in the cornstarch mixture and cook until the sauce has thickened further, about 2 minutes. Garnish with sliced green onions and crushed Sichuan peppercorns, if desired. Serve hot over cooked rice.

Prep Time: 10 minutes

Cook Time: 15 minutes

A vegetarian take on Mapo Tofu, a traditional Sichuan dish. This version uses fermented black beans and spicy bean paste instead of ground meat, but it's still very flavorful.

Ingredients: 1 block firm tofu, cubed. 2 tablespoons vegetable oil. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 2 tablespoons doubanjiang spicy bean paste. 1 tablespoon fermented black beans, rinsed and chopped. 1 tablespoon soy sauce. 1 tablespoon rice vinegar. 1 cup vegetable broth. 1 tablespoon cornstarch mixed with 2 tablespoons water. 2 green onions, thinly sliced. 1 teaspoon Sichuan peppercorns, crushed optional. Cooked rice, for serving.

Instructions: Heat vegetable oil in a large skillet over medium heat. Add minced garlic and ginger, and cook until fragrant, about 1 minute. Add doubanjiang and fermented black beans, and stir-fry for another minute. Add cubed tofu, soy sauce, rice vinegar, and vegetable broth. Stir gently to combine. Simmer for 8-10 minutes, until the tofu is heated through and the sauce has slightly thickened. Stir in the cornstarch mixture and cook until the sauce has thickened further, about 2 minutes. Garnish with sliced green onions and crushed Sichuan peppercorns, if desired. Serve hot over cooked rice.

Prep Time: 10 minutes

Cook Time: 15 minutes