Mapo tofu is the heart and soul of Sichuanese cuisine and is the perfect vehicle for punchy and bold Sichuanese flavours. This vegan version is incredible.
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This is just one of the 100 delicious recipes in our cookbook, Comfort Mob. This is only a little sneak peek of what to expect, so go out and buy a copy today to get your hands on even more incredible, hearty recipes.
This is just one of the 100 delicious recipes in our cookbook, Comfort Mob. This is only a little sneak peek of what to expect, so go out and buy a copy today to get your hands on even more incredible, hearty recipes.
Serves
4
Silken Tofu
Vegetable Oil
Fermented Black Beans
Caster Sugar
Doubanjiang
Plant Based Mince
Chilli Oil
Spring Onion
Garlic Clove
Ginger
Sichuan Peppercorn
Cornflour
Jasmine Rice
Check Out Comfort Mob
This is just one of the 100 delicious recipes in our cookbook, Comfort Mob. This is only a little sneak peek of what to expect, so go out and buy a copy today to get your hands on even more incredible, hearty recipes.
This is just one of the 100 delicious recipes in our cookbook, Comfort Mob. This is only a little sneak peek of what to expect, so go out and buy a copy today to get your hands on even more incredible, hearty recipes.
Serves
4
Silken Tofu
Vegetable Oil
Fermented Black Beans
Caster Sugar
Doubanjiang
Plant Based Mince
Chilli Oil
Spring Onion
Garlic Clove
Ginger
Sichuan Peppercorn
Cornflour
Jasmine Rice
Unlock this free recipe
Check Out Comfort Mob
This is just one of the 100 delicious recipes in our cookbook, Comfort Mob. This is only a little sneak peek of what to expect, so go out and buy a copy today to get your hands on even more incredible, hearty recipes.
This is just one of the 100 delicious recipes in our cookbook, Comfort Mob. This is only a little sneak peek of what to expect, so go out and buy a copy today to get your hands on even more incredible, hearty recipes.
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Step 1.
Gently cut the silken tofu into 2 ½ cm cubes. Get a large saucepan of salted water (the water should be salty like the ocean) over a medium heat. Simmer the tofu on low for 10 minutes then carefully strain.
Step 2.
While the tofu is simmering, get a wok over a high heat and drizzle in the vegetable oil. Once the oil is hot, add the fermented black beans and sugar. Stir continuously until they become fragrant then lower the heat to medium
Step 3.
Add the doubanjiang, stirring continuously so that the doubanjiang doesn’t dry out and stick to the wok (add water to the mixture if it becomes too dry). Add the vegan mince and fry until slightly crisped.
Step 4.
Add 500ml (17fl oz) of water to the wok and then add your strained simmered silken tofu. Be very careful not to break the tofu cubes when incorporating into the other ingredients. At this point add your chilli oil, spring onion, garlic, ginger and 2 tsp of Sichuan peppercorn powder. Mix gently.
Step 5.
Add the cornstarch slurry and gently incorporate. Simmer for a few minutes over a low heat and finish by sprinkling more Sichuan peppercorn powder on top. Serve with rice.
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Notes (1)
D
Debbie A.
2 months ago
I was slightly concerned and nearly chickened out from using silken tofu. So glad I did. Really lovely flavours and melt in the mouth texture of using silken tofu. Will definitely make this again.
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