Spicy Szechuan Tofu
Submitted by Crazyguy_2k
Soft tofu wok-tossed with Szechuan hot bean paste, chili oil, Szechuan peppercorn, ginger, and garlic in a glossy, numbing sauce. Vegetarian mapo tofu at home in 40 minutes.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
40 minThis is the dish that made Szechuan cuisine famous, and for good reason.
Silky cubes of soft tofu simmer in a fiery sauce built from hot bean paste, chili oil, and ground Szechuan peppercorn. That signature tingly, numbing heat hits first, followed by garlic, ginger, and a savory backbone of tamari and stock. A quick cornstarch slurry thickens everything into a glossy, clingy sauce.
Serve it over brown rice and let the ma la magic do its thing.
Kitchen Tips
- Use soft tofu, not firm. It absorbs the sauce better and gives you that classic silky, custard-like texture.
- Stir gently once the tofu is in the wok. Aggressive tossing breaks the cubes apart.
- Szechuan peppercorn powder is what creates the numbing sensation. Start with a quarter teaspoon and add more if you want that full tingly experience.
- Look for doubanjiang (hot bean paste) at any Asian grocery. It’s the soul of this dish and no substitution comes close.
Ingredients
Directions
Drain and rinse tofu.
Drain again. Cut into 1 inch square pieces.
Set wok over high flame and add oil.
When hot, add ginger, garlic and 2 tablespoons scallions, cook for 30 seconds.
Add hot bean paste and tofu. Stir gently.
Add tamari, salt, sugar and stock, bring to a full boil.
Thicken with cornstarch.
Add sesame oil, chili oil and peppercorn powder.
Sprinkle with remaining scallions and serve with brown rice.
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