Mapo tofu is still one of our favorite meals here – it’s one of my go to dishes when I’m low on time, because it doesn’t require a huge prep time. I’ve improved on my original recipe a lot, specifically by adding the broad bean paste and szechuan pepper. The szechuan pepper adds an almost – citrus flavor that’s perfect for this spicy dish.
• 1 19 ounce block soft tofu, drained
• 8 ounces white mushrooms, chopped fine
• 4 ounces beef seitan, chopped fine or veggie crumbles (optional)
• 1/4 cup neutral oil, like canola
• 1/4 cup fermented black beans
• 1 tsp freshly ground szechuan pepper
• 1/4 cup spicy broad bean paste (pictured here)
• 1 cup cool vegetable broth
• 2 tbsp cornstarch
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• 3 cloves garlic, minced
• 1 tbsp sesame oil
1. Drain your tofu, chop the seitan and mushrooms, and combine the sauce ingredients in a bowl.
2. Heat oil in a large wok over high heat and add mushrooms, seitan, and black beans. Cook
3. Pour in sauce and stir until it thickens, about 3 minutes. Add tofu and gently toss to combine. Continue to heat a few more minutes, then sprinkle with szechuan pepper.