Mapo Tofu Bean Paste

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Mapo Tofu Bean Paste Recipe

Mapo Tofu is a popular Sichuan dish that combines tofu, minced meat, and a spicy bean sauce. This vegetarian-friendly version uses only tofu and a spicy bean paste sauce. Because of the use of Sichuan peppercorns, the dish is fragrant, spicy, and numbing.

Ingredients

• 1 block of firm tofu, diced
• soy sauce, 2 tbsp
• 1 teaspoon of doubanjiang (fermented broad bean paste)
• sichuan peppercorns, 2 tbsp
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1/2 cup water
• 1 tablespoon cornstarch mixed with 1 tablespoon water
• 1/4 cup chopped scallions
• 1/4 cup vegetable oil
• 1 tablespoon chili bean paste
• sesame oil, 2 tbsp

Time Needed

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Instructions

• In a wok, heat the vegetable oil over high heat.
• Cook until the Sichuan peppercorns are fragrant, about 30 seconds.
• Stir in the minced ginger and garlic until fragrant.
• Stir in the doubanjiang and chili bean paste until the oil turns red and fragrant.
• Stir in the diced tofu and soy sauce gently to coat the tofu with the sauce.
• Add the water, cover, and cook for 5-6 minutes.
• Stir in the cornstarch mixture until the sauce thickens.
• Stir in the scallions and sesame oil until well combined.
• Serve immediately with steamed rice.

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