Plant-Based Mapo Tofu
By Sara MayerPublished on January 31, 2022
Time
40 minutes
Yield
Serves 4 to 6
Ingredients
Before You Begin
Broad bean chili paste (or sauce) is also known as doubanjiang or toban djan. Lee Kum Kee Chili Bean Sauce is a good supermarket option. If you can’t find fermented black beans, you can use 1 teaspoon of fermented black bean paste or sauce or 2 additional teaspoons of broad bean chili paste. Serve with rice.
Instructions
- Microwave peppercorns until fragrant, 15 to 30 seconds. Let cool completely, then grind using spice grinder or mortar and pestle until finely ground (you should have 1½ teaspoons); set aside. Using side of chef’s knife, lightly crush white parts of scallions, then cut scallions into 1-inch pieces. Microwave scallions, tofu, and broth in large covered bowl until steaming, 5 to 7 minutes; set aside.
- Process chili paste, ginger, garlic, and black beans in food processor until coarse paste forms, 1 to 2 minutes, scraping down sides of bowl as needed. Add ¼ cup vegetable oil, chili powder, and 1 teaspoon reserved peppercorns and process until smooth paste forms, 1 to 2 minutes; set aside.
- Heat 1 tablespoon vegetable oil in large saucepan over medium heat until shimmering. Add ground meat and cook, breaking up meat with wooden spoon, until firm crumbles form, about 3 minutes. Using slotted spoon, transfer meat to bowl.
- Add remaining 1 tablespoon vegetable oil and reserved spice paste to now-empty saucepan and cook, stirring frequently, until paste darkens and oil begins to separate from paste, 2 to 3 minutes. Gently pour reserved tofu mixture into saucepan, followed by hoisin, sesame oil, and meat. Scrape up browned bits on bottom of saucepan using metal spatula or wooden spoon and cook until mixture comes to simmer, 2 to 3 minutes.
- Whisk water and cornstarch together in small bowl, then add to saucepan and continue to cook, stirring frequently, until thickened, 2 to 3 minutes longer. Sprinkle with remaining ½ teaspoon reserved peppercorns. Serve.
Time
40 minutesYield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
This Sichuan dish of braised tofu features a heady amalgam of savory fermented chili paste and black beans, ginger, garlic, sweet hoisin, toasted sesame oil, and mouth-tingling Sichuan peppercorns. The addition of ground beef (or in this case, plant-based meat) gives the dish its delectable meatiness. We poach the soft cubes of tofu in vegetable broth to firm their exteriors so they stay intact. After cooking the meat and spice paste, we scrape the flavorful browned bits that form on the bottom of the pan back into the sauce. Thickening the sauce with cornstarch gives it a velvety, clingy texture.
Before You Begin
Broad bean chili paste (or sauce) is also known as doubanjiang or toban djan. Lee Kum Kee Chili Bean Sauce is a good supermarket option. If you can’t find fermented black beans, you can use 1 teaspoon of fermented black bean paste or sauce or 2 additional teaspoons of broad bean chili paste. Serve with rice.
Instructions
- Microwave peppercorns until fragrant, 15 to 30 seconds. Let cool completely, then grind using spice grinder or mortar and pestle until finely ground (you should have 1½ teaspoons); set aside. Using side of chef’s knife, lightly crush white parts of scallions, then cut scallions into 1-inch pieces. Microwave scallions, tofu, and broth in large covered bowl until steaming, 5 to 7 minutes; set aside.
- Process chili paste, ginger, garlic, and black beans in food processor until coarse paste forms, 1 to 2 minutes, scraping down sides of bowl as needed. Add ¼ cup vegetable oil, chili powder, and 1 teaspoon reserved peppercorns and process until smooth paste forms, 1 to 2 minutes; set aside.
- Heat 1 tablespoon vegetable oil in large saucepan over medium heat until shimmering. Add ground meat and cook, breaking up meat with wooden spoon, until firm crumbles form, about 3 minutes. Using slotted spoon, transfer meat to bowl.
- Add remaining 1 tablespoon vegetable oil and reserved spice paste to now-empty saucepan and cook, stirring frequently, until paste darkens and oil begins to separate from paste, 2 to 3 minutes. Gently pour reserved tofu mixture into saucepan, followed by hoisin, sesame oil, and meat. Scrape up browned bits on bottom of saucepan using metal spatula or wooden spoon and cook until mixture comes to simmer, 2 to 3 minutes.
- Whisk water and cornstarch together in small bowl, then add to saucepan and continue to cook, stirring frequently, until thickened, 2 to 3 minutes longer. Sprinkle with remaining ½ teaspoon reserved peppercorns. Serve.
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