Molten Mapo Tofu

Molten Mapo Tofu is a tantalizing Chinese dish that marries the silkiness of tofu with a fiery sauce made from fermented black beans and chili paste. This vegetarian version of the Sichuan classic is perfect for spice lovers seeking a savory, satisfying meal.

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4

Ingredients

1 block (14 oz) silken tofu

2 tablespoons vegetable oil

1 tablespoon fermented black beans, rinsed and minced

2 tablespoons chili paste (doubanjiang)

1 tablespoon soy sauce

1 tablespoon cornstarch

2 cloves garlic, minced

1 tablespoon ginger, minced

1/2 cup vegetable broth

2 green onions, chopped

1 tablespoon Sichuan peppercorns, toasted and ground

1 teaspoon sesame oil

Cooked white rice for serving

Instructions

1. Drain the tofu and cut into 1-inch cubes.

2. Heat vegetable oil in a pan over medium heat and add garlic and ginger, sauté until fragrant.

3. Add fermented black beans and chili paste, stir for 1 minute.

4. Stir in soy sauce and vegetable broth, bring to a simmer.

5. Dissolve cornstarch in a little water and add to the sauce, stir until thickened.

6. Gently add tofu cubes, stir to coat with sauce.

7. Let simmer for 5 minutes to absorb flavors.

8. Sprinkle with Sichuan peppercorn, green onions, and drizzle with sesame oil before serving.

9. Serve hot with cooked white rice.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently in a pan over low heat, adding a splash of water if needed.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.