Meat-Free Mapo Tofu
Silky tofu lathered in a rich black bean sauce spiked with chili and Sichuan oil make this classic Chinese dish that will impress friends and family.
Equipment
- Mortar & pestle
- Wok or large frying pan
Ingredients
Sichuan peppercorn oil
- 1-2 tbsp Sichuan peppercorn
- 1/4 cup neutral oil
Chili oil
- 5-7 dried red chili peppers
- 1/4 cup vegetable oil
Black bean sauce
- 1-2 tbsp black bean sauce
- 2 tbsp finely chopped fresh ginger
- 2 tbsp chopped garlic
- 1/2 onion finely diced
- 1/2 cup vegetable broth
- 1 tbsp dry sweetener (raw, brown sugar)
- 2 tbsp cornstarch
- 2 tbsp water
Tofu
- 1 12 oz silken tofu diced
- 1-2 cups Gardein vegetable ground beef
Instructions
Make the red chili oil
- Combine 1/4 cup of oil with the dried red chili in a pan. Heat up on medium heat for 3-5 minutes making sure the chilis don't burn.
- Turn off the heat and leave the peppers in the oil. Set aside.
Prepare the Sichuan pepper oil
- Grind the Sichuan peppercorns in a mortar or a coffee grinder.
- Heat up 1/4 cup of oil in a wok or large pan. Add the crushed pepper. Stir and cook for a minute.
Putting it together
- Add the finely chopped ginger to the Sichuan oil and stir. Cook for 1 minute.
- Add the finely chopped garlic and cook for another minute.
- Add the diced onion and stir. Cook for another minute or two.
- Add the Gardein vegan ground beef and stir.
- Add the 2 tbsp of black bean paste, the 1/2 cup of broth, the sugar and stir.
- Add a few tablespoons of chili oil. Stir.
- Add the cornstarch slurry (cornstarch and water) and stir.
- Simmer while gently mixing the tofu in the sauce.
- Top with chopped scallions.
- Serve with white rice.
Tried this recipe?Let us know how it was!