Spicy Numbing Silken Tofu — Sichuan Vegan Mapo Tofu
Silken tofu simmered in a fiery Sichuan sauce of doubanjiang, fermented black bean, and chilli oil, finished with numbing Sichuan pepper, a fully plant-based version of a Chengdu classic.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 600g silken tofu into 2cm cubes. Finely mince 4 garlic cloves and grate 2 tsp ginger. Roughly chop 2 tbsp fermented black beans. Slice 2 spring onion stalks. Mix 2 tsp cornstarch with 4 tbsp cold water. Have all ingredients measured and ready.
Bloom
Heat 3 tbsp neutral oil in a wok over medium-high heat. Add 3 tbsp doubanjiang and chopped black beans, stir-fry 1–2 minutes until oil turns deep red and fragrant. Add garlic and ginger, toss 30 seconds until aromatic.
Simmer
Pour in 300ml vegetable stock and 2 tsp light soy sauce, bring to gentle simmer over medium heat. Carefully slide tofu cubes into sauce. Simmer 5–6 minutes, spooning sauce over tofu occasionally without stirring, until tofu absorbs flavour.
Build
Stir in cornstarch slurry and 2 tbsp Sichuan chilli oil. Simmer 1–2 minutes over medium heat, gently stirring until sauce thickens and coats the tofu evenly. Finish with 1 tsp sesame oil and 1.5 tsp ground Sichuan pepper.
Plate
Ladle mapo tofu into bowls over 200g steamed jasmine rice per person. Scatter sliced spring onion over the top and serve immediately while the sauce is hot and aromatic.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.