Mapo Tofu

Mapo Tofu

Serves 4


1/4 cup vegetable oil + 2 Tbsp
5 large dried red chillies, roughly chopped
1 Tbsp Sichuan pepper, toasted lightly then coarsely ground
3 Tbsp fresh ginger, minced
6 large garlic cloves, minced
250g Beyond Meat Beyond Beef mince
2 Tbsp Doubanjiang (also called Spicy Bean Sauce or Broad Bean Sauce)
3/4 cup good quality pork or chicken broth
1,5 tsp cornstarch, diluted in 1/4 cup of cold water
1/4 tsp five-spice powder
1 Tbsp toasted sesame oil
400g firm silken tofu, cut into 1-inch cubes
2 green onions, sliced, plus 1-2 more finely sliced (green part only) for topping


Gather all your ingredients.

In a large deep frying pan or wok, toast the dried chillies over medium heat for a minute, then add 1/4 vegetable oil and cook for about 4-5 minutes or until fragrant, stirring occasionally and making sure the chillies don’t burn. Set aside.

In the same pan, toast the Sichuan pepper on medium heat for about 2 minutes, then grind coarsely with a mortar and pestle or a spice grinder.

Heat the remaining 2 Tbsp oil, add the ginger and the Sichuan pepper and cook over medium-high heat for 1 minute, then add the garlic and cook for another minute.

Tip in the Beyond Beef, break it up in small crumbs and fry for approximately 4-5 minutes or until cooked through, then stir in the Doubanjiang and mix well.

Pour in the broth and the cornstarch water and simmer until the sauce has thickened. Add the chilli oil and chunks, the five-spice, the sesame oil and the green onions, then gently fold in the tofu. Cook on medium heat until the tofu is nicely coated with the sauce and warmed through, about 5-10 minutes.

Sprinkle with the remaining sliced green onion and serve with steamed rice.

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