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
Mapo Tofu
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 3 Review(s)
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