Spoon the rich and savory, spicy mapo sauce over freshly made silken tofu and you’ll discover why this is Chef Scott’s favorite dish of all time.
Ingredients
- 45g (3 Tbsp) Toban Gjan (Sichuan spicy bean paste)
- 10.6g (2 Tbsp) Chili De Arbol, Dried and Chopped
- 151g (2/3 cup) Chili Oil
- 7.5g (1 Tbsp) Green Sichuan Peppercorns, Toasted and Ground to Powder
- 22g (1 1/2 Tbsp) Soy Sauce
- 11g (1 tbsp) Fermented Black Beans Rinsed and Chopped
- 2 Scallions, Sliced
- 10g (1 tbsp) Ginger, Peeled and Minced
- 2 Garlic Cloves, Chopped
- 120g (1/2 cup) Water
- 1 Recipe Silken Tofu
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Prepare Silken Tofu
Cut the silken tofu into cubes and set aside.
Find our Silken Tofu Recipe here!
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Sauté
In a saute pan over medium heat pour the chili oil and heat until it begins to shimmer.
Saute the ginger and garlic for 1 minute, add ½ the scallions and sauté for 1 more minute.
Add the chili flakes, Sichuan peppercorns, and fermented black beans to the pan and saute until fragrant about 30 seconds.
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Boil
Add the toban djan, soy sauce, and water. Cook for 1 minute at a full boil.
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Cook Tofu and Serve
Add the the silken tofu and coat with the sauce, cook for 1 minute or until the silken tofu has been heated through.
Serve immediately with white rice.
Summary
Recipe Name
Author Name 
Based on 3 Review(s)
Mapo Tofu
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 3 Review(s)
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