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Best Easy Mapo Tofu Sichuan Style Recipe

Name: Best Easy Mapo Tofu Sichuan Style Recipe
Total time: 30 min
Yield: 250 g
Ingredients: firm tofu 16 oz; shiitake mushrooms 6 pieces; scallions 4 pieces; vegetable oil 2 tbsp; doubanjiang (spicy fermented bean paste) 2 tbsp; Sichuan peppercorns 2 tsp; soy sauce 1.5 tbsp; garlic 3 cloves; ginger 1 tbsp; cornstarch 1 tbsp; water 0.5 cup

Authentic Sichuan mapo tofu with numbing peppercorns and spicy bean paste is a vegetarian-friendly classic. A protein-rich, healthy dish perfect for family dinners.

Cook 30 min Difficulty NORMAL 320 kcal

#vegetarian #high protein #diabetic friendly #mediterranean

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Ingredients

Main ingredients

firm tofu 16 oz
shiitake mushrooms 6 pieces
scallions 4 pieces
vegetable oil 2 tbsp

Seasonings/Sauce

doubanjiang (spicy fermented bean paste) 2 tbsp
Sichuan peppercorns 2 tsp
soy sauce 1.5 tbsp
garlic 3 cloves
ginger 1 tbsp
cornstarch 1 tbsp
water 0.5 cup

Nutrition summary

Carbohydrates 17 g 21%

Protein 16 g 20%

Fat 19 g 59%

Serving size 250g

Cooking steps

1

Cut the firm tofu into 1-inch cubes and blanch them in simmering water for 2 minutes to firm up the texture. Drain and set aside.
2

Toast the Sichuan peppercorns in a dry pan over medium-low heat for 1-2 minutes until fragrant, then grind coarsely with a mortar and pestle.
3

Heat vegetable oil in a large skillet over medium-high. Add minced garlic, ginger, and diced shiitake mushrooms; sauté for 2-3 minutes until softened.
4

Stir in the doubanjiang and half of the ground Sichuan peppercorns, cooking for 1 minute to bloom the aroma. Add soy sauce and mix well.
5

Pour in water and bring to a simmer. Gently add tofu cubes, cover, and simmer on medium-low for 6-8 minutes, allowing flavors to infuse.
6

Combine cornstarch with 2 tablespoons of water to form a slurry. Stir gently into the simmering tofu, and cook for 1-2 minutes until the sauce thickens.
7

Top with chopped scallions and the remaining Sichuan peppercorns just before serving for a bright finish.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The star ingredient in this Sichuan Mapo Tofu is the firm tofu, which provides a silky texture and soaks up the bold flavors of the sauce. Essential seasonings like doubanjiang (spicy fermented bean paste) and Sichuan peppercorns create the iconic numbing heat and deep umami that define this classic dish.

Q. What heat control or cooking technique is crucial for authentic Mapo Tofu?

Proper heat management is vital: toast the Sichuan peppercorns over medium-low heat to release their aroma without burning. Sauté the mushrooms and aromatics over medium-high to create depth, but simmer the tofu on medium-low to prevent it from breaking apart, allowing flavors to meld gently.

Q. How do I maintain the ideal texture for the tofu?

To keep the tofu from breaking, blanch it first and handle it gently while simmering. Avoid stirring vigorously after adding the tofu and use a cornstarch slurry for a smooth, thickened sauce that coats each cube without making it mushy.

Q. What are the nutrition highlights of this Mapo Tofu per serving?

Each serving (250g) provides approximately 320 kcal, 17g carbs (21% of calories), 16g protein (20%), and 19g fat (59%). The dish is protein-rich, thanks to tofu and mushrooms, and relatively low in carbohydrates, fitting for balanced, healthy family meals.

Q. Is this Mapo Tofu Recipe suitable for vegetarians or diabetics?

Yes, this recipe contains no meat or seafood and uses plant-based proteins, making it vegetarian-friendly. With 17g carbs and 16g protein per serving, along with a moderate calorie count, it's also diabetic-friendly when portioned appropriately.

Best Easy Mapo Tofu Sichuan Style Recipe

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