Mapo tofu's signature numbing heat comes from Sichuan peppercorns that literally block your nerve endings for 10 minutes.
Mapo Tofu
Dive into the bold and savory world of Mapo Tofu, where silky tofu meets a zesty blend of Sichuan peppercorns and aromatic garlic. This vibrant dish not only packs a punch with its spicy kick but also delivers a hearty dose of plant-based protein, making it an ideal choice for your next meatless feast. Get ready to savor every bite of this satisfying and nutritious delight!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 4 cloves of garlic (chopped)optional
- 1 tbsp of grated ginger (15 ml)optional
- Green onion tops
- 60ml of water (2.03 fl oz)
🥩Meat & Seafood(1)
- 500g of tofu (17.6 oz)
🫙Pantry Staples(4)
- 1 tbsp of chili oil (15 ml)
- 2 tsp of cornstarch (10 ml)
- 3 tbsp of neutral oil (45 ml)
- 1 tbsp of sugar (15 ml)
🧂Spices & Seasonings(1)
- 1 dried star aniseoptional
🍯Sauces & Condiments(1)
- 2 tbsp of soy sauce (30 ml)
📦Other(4)
- 2 tbsp of doubanjiang (30 ml)
- 3-4 dried chiliesoptional
- 1/2 tbsp of Sichuan peppercorns, even better crushed if you want to leave them (7.5 ml)optional
- 50g of textured soy protein and the same volume in water (1.76 oz)
👨🍳 Instructions
- 1
Boil salted water, cut the tofu into cubes and let it sit in the water for 3 minutes before draining.
- 2
Infuse the neutral oil with the dry ingredients over medium-low heat.
- 3
Remove (or not) before adding the garlic and ginger if you are using them.
- 4
Sauté, then add the doubanjiang, sugar, and soy sauce.
- 5
Add the textured soy protein with the same volume of water (as the textured soy protein) and mix.
- 6
Add the chili oil, tofu, then mix the 60ml of water with the cornstarch and add to thicken the sauce.
- 7
Mix.
- 8
Garnish with chopped green onion tops.
- 9
Serve with rice.
💡 Pro Tips
- ✓Salt your tofu blanching water to 2% salinity (20g salt per liter) because it seasons the tofu while the hot water removes excess moisture and firms the protein structure.technique2% salinity
- ✓Heat your oil to exactly 250-275°F when infusing with aromatics because this temperature extracts flavor compounds without burning delicate spices or creating bitter notes.technique250-275°F
- ✓Rehydrate textured soy protein with boiling water at a 1:1 ratio by volume, then let it sit for 5 minutes so it absorbs maximum liquid and achieves a meat-like texture.ingredient1:1 ratio, 5 minutes
- ✓Mix cornstarch with cold water at a 1:6 ratio (10g cornstarch to 60ml water) because cold liquid prevents clumping and creates a smooth slurry that thickens at 185°F.technique1:6 ratio, 185°F
- ✓Add tofu in the final 2-3 minutes of cooking because prolonged heat breaks down its delicate protein matrix, causing it to crumble and release excess water.timing2-3 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Mapo tofu's signature numbing heat comes from Sichuan peppercorns that literally block your nerve endings for 10 minutes.
Mapo Tofu
Dive into the bold and savory world of Mapo Tofu, where silky tofu meets a zesty blend of Sichuan peppercorns and aromatic garlic. This vibrant dish not only packs a punch with its spicy kick but also delivers a hearty dose of plant-based protein, making it an ideal choice for your next meatless feast. Get ready to savor every bite of this satisfying and nutritious delight!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 4 cloves of garlic (chopped)optional
- 1 tbsp of grated ginger (15 ml)optional
- Green onion tops
- 60ml of water (2.03 fl oz)
🥩Meat & Seafood(1)
- 500g of tofu (17.6 oz)
🫙Pantry Staples(4)
- 1 tbsp of chili oil (15 ml)
- 2 tsp of cornstarch (10 ml)
- 3 tbsp of neutral oil (45 ml)
- 1 tbsp of sugar (15 ml)
🧂Spices & Seasonings(1)
- 1 dried star aniseoptional
🍯Sauces & Condiments(1)
- 2 tbsp of soy sauce (30 ml)
📦Other(4)
- 2 tbsp of doubanjiang (30 ml)
- 3-4 dried chiliesoptional
- 1/2 tbsp of Sichuan peppercorns, even better crushed if you want to leave them (7.5 ml)optional
- 50g of textured soy protein and the same volume in water (1.76 oz)
👨🍳 Instructions
- 1
Boil salted water, cut the tofu into cubes and let it sit in the water for 3 minutes before draining.
- 2
Infuse the neutral oil with the dry ingredients over medium-low heat.
- 3
Remove (or not) before adding the garlic and ginger if you are using them.
- 4
Sauté, then add the doubanjiang, sugar, and soy sauce.
- 5
Add the textured soy protein with the same volume of water (as the textured soy protein) and mix.
- 6
Add the chili oil, tofu, then mix the 60ml of water with the cornstarch and add to thicken the sauce.
- 7
Mix.
- 8
Garnish with chopped green onion tops.
- 9
Serve with rice.
💡 Pro Tips
- ✓Salt your tofu blanching water to 2% salinity (20g salt per liter) because it seasons the tofu while the hot water removes excess moisture and firms the protein structure.technique2% salinity
- ✓Heat your oil to exactly 250-275°F when infusing with aromatics because this temperature extracts flavor compounds without burning delicate spices or creating bitter notes.technique250-275°F
- ✓Rehydrate textured soy protein with boiling water at a 1:1 ratio by volume, then let it sit for 5 minutes so it absorbs maximum liquid and achieves a meat-like texture.ingredient1:1 ratio, 5 minutes
- ✓Mix cornstarch with cold water at a 1:6 ratio (10g cornstarch to 60ml water) because cold liquid prevents clumping and creates a smooth slurry that thickens at 185°F.technique1:6 ratio, 185°F
- ✓Add tofu in the final 2-3 minutes of cooking because prolonged heat breaks down its delicate protein matrix, causing it to crumble and release excess water.timing2-3 minutes