The tofu recipe you've never heard of... but NEED to 🌶

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often less expensive.

doubanjiang

🥗Healthier: chili paste

💰Cheaper: sriracha

Chili paste can replicate the heat with less complexity.

Sichuan peppercorns

💰Cheaper: black pepper

Black pepper provides spice but lacks the unique numbing effect.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, while water is a budget-friendly option.

Add 1/2 cup TVP to a bowl and pour hot boiling water over it; let it rehydrate for about 5 minutes.

Mince 1 tablespoon of ginger and 5 cloves of garlic using a microplane.

Drain the water from the rehydrated TVP and return it to the bowl.

Mix in the minced ginger, 1 tablespoon Xiaoing cooking wine, and 2 teaspoons soy sauce into the TVP; stir well.

Heat 1 tablespoon of neutral oil in a large flat-bottomed frying pan over medium heat until hot and shimmering.

Add the minced garlic to the hot oil and sauté for 1 minute until fragrant.

Add the rehydrated TVP mixture and 2 tablespoons of fermented bean paste to the pan; cook for 4-5 minutes until some liquid is absorbed.

Slice the silken tofu into 1-inch cubes and chop 2 green onions.

Add 2 teaspoons of Sichuan peppercorns, 1/2 teaspoon Chinese five spice, 1 teaspoon vegan chicken bouillon powder, and 2 teaspoons coconut sugar to the TVP mixture; mix well.

Add 1 teaspoon of dark soy sauce and 2 teaspoons of chili oil to the pan; stir to combine.

Pour in 1 cup of vegan chicken broth and bring the mixture to a rapid simmer.

Gently add the cubed silken tofu to the pan, being careful not to break it apart.

Prepare a cornstarch slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of water; pour this slurry over the tofu mixture.

Gently fold the tofu into the sauce to coat it without breaking it apart; keep the heat at medium.

Let the tofu heat through for about 2 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens