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Mapo Tofu

February 26, 2019Cole Whitney
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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

Equipment

  • Saute Pan
  • Spatula

Timing

Active Time: 5 Minutes

Total Time: 5 Minutes

Yield

2 Servings

  • Prepare Silken Tofu

    Cut the silken tofu into cubes and set aside.

    Find our Silken Tofu Recipe here!

  • 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.

  • Boil

    Add the toban djan, soy sauce, and water. Cook for 1 minute at a full boil.

  • 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 image
Recipe Name
Mapo Tofu
Author Name
Modernist Pantry
Published On
2019-02-26
Preparation Time
0H5M
Total Time
0HM
Average Rating
4.51star1star1star1star1star Based on 3 Review(s)

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