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Vegan Mapo Tofu 🍛
Silken tofu cubes swim in a spicy, savoury sauce, delivering the perfect balance of heat and umami.
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Recipe:
Ingredients:
- 500g silken tofu, cut into 1-inch cubes
- 300g basmati rice
- 2 tbsp vegetable oil
- 4 spring onions, finely chopped, greens and whites separated
- 2 cloves garlic, minced
- 2 tsp ginger, grated
- 1 tbsp fermented black beans, roughly chopped
- 2 tbsp Sichuan chilli bean paste (doubanjiang)
- 1 tsp cornflour, mixed with 2 tbsp water
- 500ml vegetable stock
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1 tsp Sichuan peppercorns, ground (optional for extra heat)
- Black sesame seeds, for garnish
Method:
1. Start by preparing the rice. Rinse the basmati rice until the water runs clear, then cook according to package instructions until tender and fluffy. Keep warm.
2. While the rice cooks, heat the vegetable oil in a pan over medium heat. Add the white parts of the spring onions, garlic, and ginger, frying until aromatic.
3. Stir in the black beans and Sichuan chilli bean paste, cooking for another minute to release their flavours.
4. Gently add the tofu to the pan, being careful not to break the delicate pieces. Pour in the vegetable stock and bring to a simmer.
5. Slowly drizzle in the cornflour mixture, stirring continuously to thicken the sauce without disrupting the tofu.
6. Once the sauce has reached your desired consistency, stir in the soy sauce and toasted sesame oil. If you're using Sichuan peppercorns, add them now for an authentic numbing sensation.
7. Serve the mapo tofu over the cooked rice, sprinkled with the green parts of the spring onions and a scattering of black sesame seeds for a contrast in colour and texture.
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