Spicy Mapo Tofu ‘麻婆豆腐’ a classic Sichuan dish with heat that is sure to warm you up🥰. Sichuan peppercorns are optional but adding them will give you the numbing ‘麻’ effect, which is one of the dish’s unique characteristics. Happy cooking & have a great Monday, friends🤗.
Recipe (yields 2-3 servings)
~ 2 packs 12oz extra soft/silken tofu, cubed or simply cut them with your spatula when cooking
~ 1/2 cup frozen peas & carrots
~ 3 dried chilies, soaked in hot water
~ 4 slices of ginger, chopped
~ 3 cloves garlic, sliced
~ 2 teaspoons chili oil with sediment (check recipe on highlights)
~ 1/4 teaspoons Sichuan peppercorns (optional, more for extra numbness)
~ chopped scallions
~ oil, cornstarch slurry
~ cooked grain🍚
~ 1 tablespoon hot bean sauce/spicy fermented bean sauce (start with 1 teaspoon if you prefer)
~ 2 teaspoons soy sauce/tamari (adjust based on the saltiness of the hot bean sauce)
~ 1 teaspoon organic sugar
~ 3/4 cup hot water
~ salt if needed
✅In a heated non-stick pan with 3 teaspoons oil, sauté ginger until they turn light brown, then sauté garlic until fragrant. Add in peas, carrots, peppercorns, dried chili & sauce, let simmer for 2 minutes.
✅Slowly pour in tofu & chili oil, cook for another 3 minutes or until tofu is coated well with sauce. Season with more soy sauce if needed.
✅Stir in cornstarch slurry & serve warm with your favorite grain & chopped scallions.😋
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