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This recipe is by Wendy Luong, a content creator sharing plant-based recipes made delicious with science-backed cooking techniques. Read more about Wendy the food scientist here.
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RECIPE: Classic Sichuan Mapo Tofu
- Yield: Serves 3–4 1x
Description
Wendy Luong’s take on mapo tofu, excerpted below from Tofu Mastery, is a vegan rendition of the classic Sichuan comfort food that draws on her knowledge of food science to make the tofu extra flavorful. As she writes in her cookbook, the dish “demonstrates the power of braising to infuse tofu with bold, complex flavors while maintaining tender texture. The gentle simmering allows the silky, saucy spice to penetrate every piece while building layers of heat, numbing sensation, and umami.”
Ingredients
- ~8 cups salted water for boiling (enough to fully submerge tofu; add 1 Tbsp salt per 4 cups water)
- 14 oz firm tofu, cut into bite-sized cubes
- 1 Tbsp neutral oil with high smoke point (like canola oil, sunflower oil, grapeseed oil, or peanut oil)
- 2 Tbsps doubanjiang (Sichuan fermented chili bean paste, see note)
- 3.5 oz plant-based mince (ground meat substitute, crumbled firm tofu, ground seitan, or textured vegetable protein)
- 3 cloves garlic, minced
- 1 Tbsp fresh ginger, minced
- 2 scallions, white and green parts separated and chopped
- 1 1/4 cups warm vegetable stock or water
- 2 Tbsps light soy sauce (see note)
- 1 tsp dark soy sauce (see note)
- 1 tsp sugar
- 1 Tbsp cornstarch mixed with 2 Tbsp water (to make a slurry)
- 1 tsp ground Sichuan peppercorns (see note)
- 1 Tbsp chili oil (optional)
Instructions
- Bring a large pot of salted water to a rolling boil. Gently lower tofu into boiling water using a slotted spoon. Return to a boil and maintain active bubbling for 5 minutes. Remove the tofu with a slotted spoon and let it drain for 30 to 60 seconds.
- Heat oil in a wok or large, deep skillet over medium heat. Add doubanjiang and stir-fry for 1 to 2 minutes, until fragrant and the oil turns deep red. Don’t rush this step — you want to bloom the paste and release its oils.
- Add the plant-based mince, breaking it up as it cooks. Stir-fry for 2 to 3 minutes until lightly browned and starting to crisp slightly. Add garlic, ginger, and white parts of chopped scallions. Cook for 1 minute, stirring constantly, until fragrant.
- Add warm vegetable stock, light soy sauce, dark soy sauce, and sugar. Stir to combine all the flavors and dissolve the sugar completely. Bring to a gentle simmer. Taste and adjust seasoning as desired.
- Add the boiled tofu cubes to the simmering sauce, gently submerging them. Reduce heat to maintain a gentle simmer (rather than an aggressive boil). Braise uncovered for 8 to 12 minutes, occasionally spooning sauce over the tofu. The tofu should gradually absorb the sauce’s red color and flavors.
- Add the cornstarch slurry gradually to the simmering sauce while stirring gently. The sauce should thicken enough to coat the tofu pieces in a glossy, silky layer without becoming gluey or paste-like. (If it thickens too much, add water to thin it, 1 tablespoon at a time.) Remove from heat. Sprinkle ground Sichuan peppercorns and green parts of scallions on top. Drizzle with chili oil if desired for extra heat.
Notes
- Sourcing ingredients: Light soy sauce, dark soy sauce, Sichuan peppercorns are available at retailers like Walmart and Amazon and at Chinese grocery stores. Doubanjiang, or Sichuan fermented chili bean paste, can be found at Chinese grocery stores or from specialty retailers.
- Storage tip: Refrigerate in an airtight container for up to 4 days. The tofu continues absorbing flavors as it sits and often tastes even better the next day. Reheat gently on the stovetop over medium-low heat, adding a splash of water or stock if the sauce has thickened too much.
Always Pre-Boil Tofu
Use step 1 of this recipe before using tofu in any recipe for the best flavor. You can cut it up (or not!) beforehand. Boiled tofu (plain, without toppings) keeps refrigerated for 4 to 5 days in an airtight container. The firmer texture holds up well in storage, and you’ll have tofu on the ready.
Thanks a lot for sharing such an amazing tofu recipe! I prepared it with the following changes and turned out very delicious.
1. This is the first time I learnt about boiling tofu before cooking – I used to shallow fry them and dipped in warm water to make it soft. But after trying this recipe, I think boiling is a better option than frying.
2. Again this is the first time I read and used Doubanjiang and Sichuan Peppercorn! Bought it from Amazon following the link given in the recipe. Doubanjiang is very spicy and Sichuan peppercorn has a citrus taste.
3. I didn’t have fresh ginger handy, so used 1tsp ground ginger.
4. Didn’t have scallion, so used chives instead to sprinkle on top.
5. I added too much salt forgetting that soy sauce already has a salty taste!
6. I used boiled chickpeas as the plant-based mince. Mashing the chickpeas gave a creamy texture and I could have avoided adding the cornstarch slurry. Next time, will avoid extra salt and cornstarch slurry.