Mapo tofu is distinctly known for its mouth numbing quality courtesy of the Sichuan peppercorns. This quick dinner requires minimal prep work, so it is perfect for a weeknight dinner. Along with the Sichuan peppercorns, mapo tofu traditionally contains a ground meat (typically pork), tofu, and spicy bean paste. Try it over rice with a veggie on the side.
Disclaimer: this recipe is “Mapo-ish”. It doesn’t contain all the traditional ingredients but still has all the essence and kick of what you’d find at an authentic Chinese restaurant.
Ingredients
Soybean paste/chili flakes – Traditionally, Mapo tofu calls for the use of spicy bean paste. Spicy bean paste just isn’t something that I typically have around the house. Spicy bean paste is a mix of fermented beans and chili; I substitute with similar ingredients. If you don’t have fermented soybean paste, you can even use miso paste.
Sichuan peppercorns – This cannot be substituted! This is what gives Mapo tofu the “ma” in its name. “Ma” is the mouth-numbing spiciness.
Ground meat – I made mine with Impossible meat, and my guests didn’t even realize that the meal was plant-based. If a plant-based option is not handy, the recipe can be substituted with ground pork, turkey, chicken, beef, mushrooms… the world is your oyster!
Vegetable – Feel free to make the recipe your own and add in any other vegetables that might add some flair. I mixed in some bean sprouts at the end for a little extra crunch. Some other vegetables that would do well in the dish would be cabbage, onions, or a wilted leafy green. If not a mix-in, try something on the side. I’d recommended some garlicky steamed bok choy or Chinese broccoli, or even a light sesame, soy cucumber salad to help refresh you if it starts getting a little too spicy.
Mapo(ish) Tofu
Ingredients
- 1 tsp Sichuan peppercorns
- 1 tbsp soybean paste
- 1 tsp chili flakes
- 1 tsp dark soy sauce
- 1/2 lb ground meat
- 1 block tofu
- 1 bunch scallions garnish
- 2 tbsp sesame oil
- olive oil
Instructions
- In a pan, heat up ~1 tsp of olive oil on medium heat.
- When oil is hot, add Sichuan peppercorns and fry until fragrant.
- Add soybean paste and briefly fry.
- Add ground meat and stir.
- When meat is 50% cooked, add in 1 cup of water, ensuring that the soybean paste dissolves.
- Using your hands, break up the tofu into bite sized chunks. Add tofu and chili flakes to the pan.
- Add dark soy sauce and gently stir together.
- When all of the tofu has been coated in the sauce, add in sesame oil and sprinkle scallions on top.
Try an appetizer of Chicken & Cabbage Dumplings.
Need a dessert? Have some Banana Bread or Peach Galette.