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Vegan Mapo Tofu with Sichuan Pepper

Name: Vegan Mapo Tofu with Sichuan Pepper
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 400g Firm tofu drained and cut into 2 cm cubes; 150g White rice rinsed; 150g Chestnut mushrooms very finely chopped; 4 Spring onion thinly sliced, white and green parts separated; 2 cloves Garlic finely chopped; 15g Fresh ginger peeled and finely chopped; 30g Chilli bean paste; 15g Fermented black beans rinsed and finely chopped; 2 tbsp Tamari; 250ml Water; 2 tsp Cornflour mixed smooth with 2 tbsp of the measured water; 1 tbsp Cooking oil; 1 tsp Sichuan peppercorns lightly crushed

A fiery, savoury tofu and mushroom stew with chilli bean paste, fermented black beans and numbing Sichuan pepper, served with rice.

Asian-inspiredDairy-freeGluten-freeHigh proteinUnder 45 minutesVegan

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Servings

2

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Ingredient amounts update below

Servings

1–12 servings

2

Estimated nutrition per serving

Calories: 516 kcal
Protein: 25.5g
Carbs: 68.8g
Fat: 15.8g

Start cooking

Vegetarian

Prep: 15 min
Cook: 20 min
Total: 35 min

Difficulty

medium

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For 2

Ingredients

Mapo tofu

400g, drained and cut into 2 cm cubes
150g, very finely chopped
4, thinly sliced, white and green parts separated
2 cloves, finely chopped
15g, peeled and finely chopped
30g
15g, rinsed and finely chopped
2 tbsp
250ml
2 tsp, mixed smooth with 2 tbsp of the measured water
1 tbsp

To serve

150g, rinsed

To finish

1 tsp, lightly crushed

Get everything ready

Preparation

1
Prepare the rice and aromatics
Rinse the rice until the water runs mostly clear. Slice the spring onions, keeping the green tops aside. Chop the garlic, ginger and mushrooms, cube the tofu, and mix the cornflour with 2 tbsp of the measured water.
2
Start the rice
Put the rice in a saucepan with 300 ml water. Bring to the boil, then cover, reduce to the lowest heat and cook until tender.

Step by step

Cooking

1
Cook the mushroom base
Heat the oil in a wok or deep frying pan over a medium-high heat. Fry the spring-onion whites, garlic and ginger for 1 minute. Add the mushrooms and cook, stirring, until their moisture has cooked away.
Timer available in cooking mode · 5 min
2
Build the spicy sauce
Stir in the chilli bean paste and black beans for 30 seconds. Add the remaining water and tamari, bring to a lively simmer, then gently slide in the tofu. Simmer without vigorous stirring so the cubes stay intact.
Timer available in cooking mode · 5 min

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3

Thicken and serve

Stir the cornflour mixture again, then drizzle it into the pan while gently folding. Cook until glossy and lightly thickened. Fluff the rice, spoon over the mapo tofu and finish with Sichuan pepper and the spring-onion greens.

Timer available in cooking mode · 1 min

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Vegan Mapo Tofu with Sichuan Pepper

Ingredients

Mapo tofu

To serve

To finish

Preparation

Prepare the rice and aromatics

Start the rice

Cooking

Cook the mushroom base

Build the spicy sauce

Cooked this meal?

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Thicken and serve