Chinese · Dinner · Serves 3
Mapo Tofu
⏱ 25 minUses Silken Firm≈ 210 kcal · 11 g protein per serving
Sichuan's most famous tofu dish — soft cubes in a glossy, numbing-hot sauce. Our silken tofu holds together while staying cloud-soft inside.
Ingredients
- 300 g EZUMI Silken Firm Tofu, in 2 cm cubes
- 2 tbsp doubanjiang (chilli bean paste)
- 1 tsp Sichuan peppercorns, toasted and ground
- 3 cloves garlic + 1 inch ginger, minced
- 200 ml vegetable stock
- 1 tbsp soy sauce · 1 tsp cornflour slurry
- 2 spring onions, sliced
コツ
The one tip
Blanching first seasons the tofu and firms the surface so cubes survive the wok.
Method
01
Blanch the tofu cubes in salted water for 1 minute; drain gently.
02
Fry garlic and ginger in a hot wok, add doubanjiang and cook until the oil turns red.
03
Add stock and soy, then slide in the tofu. Simmer 3 minutes.
04
Thicken with the slurry, dust with Sichuan pepper, finish with spring onion.
Made with EZUMI Silken Firm —
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