The Ultimate Mapo Tofu Recipe just A-CURD TO THE YOUTUBE ALGORITHM

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.

Place 4 dry shiitake mushrooms into a small saucepan with 2.5 cups water, cover, and bring to a boil.

Cook the mushrooms on medium for another 10 minutes after the water comes to a boil.

Finely chop 2-3 sticks of green onion.

Rinse and drain 1 cup of canned chickpeas, then mash them with a fork to get a crumbled texture.

Carefully drain the water from the medium firm tofu and slice it into bite-size cubes.

Pour out and set aside the mushroom water, then cool down the shiitake mushrooms with cold water, squeeze out the excess liquid, and remove the stalks.

Finely chop the rehydrated shiitake mushrooms.

Finely chop 2-3 pieces of garlic and a small piece of ginger.

Toast 2 teaspoons of Sichuan peppercorns in a sauté pan over medium heat for about a minute, then transfer to a mortar and crush them.

Heat 3 tablespoons of chili oil in the sauté pan, then add the crumbled chickpeas and chopped shiitake mushrooms, sauté for a couple of minutes.

Add the chopped ginger and garlic to the pan and sauté for 2-3 minutes.

(Optional) Add 1 teaspoon of cayenne pepper, then stir in 2 tablespoons of doubanjiang and the toasted Sichuan peppercorns, mixing well.

Pour in the reserved mushroom water, 1 teaspoon of sugar, 2 teaspoons of rice vinegar, and 1 tablespoon of soy sauce, stirring to combine.

(Optional) Add 1 teaspoon of dark soy sauce for a richer color, then stir again.

Make a slurry by combining 2 teaspoons of potato starch with 1 tablespoon of water, then slowly pour it into the pan while stirring.

Stir the pan to cover the tofu with the sauce and let it bubble away for another minute.

Plate the dish and generously garnish with freshly chopped green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens