Mapo Tofu – Vegetarian Spicy Sichuan Classic

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.

Cut the tofu packaging on one side and poke a hole on the other side to drain the liquid.

Cube the tofu into large pieces and place them in a steamer for 10 minutes.

Introduce the ingredients: Sichuan peppercorn, Sichuan fermented chilli-bean paste, optional vegetarian chilli oil, cornstarch, dry shiitake mushrooms, garlic, ginger, and scallions.

Soak the dry shiitake mushrooms in warm water for about half an hour, then squeeze out the liquid and mince them.

Grate the ginger, chop the garlic, and prepare the scallions by separating the white and green parts.

After steaming, drain the tofu carefully to remove excess liquid.

Toast the Sichuan peppercorn in a dry pot over medium heat until fragrant, then grind them into a fine powder using a pestle and mortar.

Add vegetable oil to the pot, then add the minced shiitake mushrooms and cook until they brown and most of the water content evaporates.

Add the grated ginger, minced garlic, and minced scallion white to the pot and cook until the scallion is translucent.

Stir in the Sichuan fermented chilli-bean paste and cook to build flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens