Vegan Mapu Tofu
By OcadoLife
Published on 05 January 2022
This super spicy dish is the heart and soul of Sichuanese cuisine and is the perfect vehicle for punchy and bold Sichuanese flavours. It showcases the best of vegan Chinese food.Time and servings
30 minsTotal time
2Servings
30 minsPrep time
Ingredients
- 500 g of silken tofu, cut carefully into 2.5cm cubes
- 1 tsp of vegetable oil
- 2 tbsp of black bean sauce (we used lee kum kee)
- 2 tsp of sugar
- 2 tbsp of lee kum kee chilli bean sauce
- 200 g of vegan mince, (we used Moving Mountains Plant-Based Mince)
- 2 tbsp of chiu chow chilli oil
- 3 tbsp of sichuan peppercorns, toasted and ground, plus extra to serve
- 2 bunches of spring onions, cut into 2.5cm lengths
- 4 cloves of garlic, minced
- 2 tbsp of ginger, minced
- 2 tbsp of cornflour, made into a paste with 2 tbsp water
- 100 g of jasmine rice, steamed, to be served
Method
Step 1
Simmer the tofu in well-salted water over a low heat for 10 mins, then strain carefully.Step 2
Meanwhile, put the vegetable oil into a wok over a high heat. Once hot, add the black bean sauce and sugar. Stir continuously until fragrant.Step 3
Lower the heat to medium, add the chilli bean sauce and stir constantly, making sure the sauce doesn’t dry out and stick to the wok – add a little water to the mixture if it becomes too dry. Add the vegan mince to the wok and stir until slightly crisped.Step 4
Pour 60ml water into the wok, then add the strained silken tofu. Be very careful not to break the tofu cubes as you stir them gently into the sauce.Step 5
Add the chilli oil, ground Sichuan pepper, spring onions, garlic and ginger. Stir gently, then add the cornflour paste and mix again, to incorporate.Step 6
Simmer for a few mins over a low heat and fi nish by adding a sprinkling of Sichuan peppercorn powder on top. Serve with steamed jasmine rice.