What can I substitute for Sichuan Peppercorns?

If you want to make this dish without Sichuan peppercorns, you can use regular peppercorns. Just keep in mind this will alter the overall taste of the final dish!

What can I substitute for fermented chili bean paste?

A good substitution would be gojuchang , which is a Korean chili paste.

Can I make Mapo Tofu with firm tofu?

You can, however, keep in mind that it won't taste so great if you just add the firm tofu to the dish as you would the soft tofu. If you want to use firm tofu, I'd recommend pan-frying the tofu cubes until golden brown on each side before adding them to the sauce.

Is Mapo Tofu gluten-free?

If you want to make this recipe gluten-free substitute the soy sauce for gluten-free soy sauce and make sure to check the label of the fermented chili bean sauce. Most brands are gluten-free, but some may have gluten in them.

What can I use instead of minced beef to make Mapo Tofu vegan or vegetarian?

You can simply leave out the minced bean, or you can finely chop shiitake mushrooms and sauteé them in the pan with the garlic and ginger. This will add a meaty texture to the dish.

Vegetarian Mapo Tofu

Description

Mapo Tofu is salty, savoury and will be your new favourite comfort food!

Ingredients

Units Scale

2 tbsp vegetable oil
1 tbsp Sichuan peppercorns
1-inch cube ginger, finely chopped
2 garlic cloves, finely chopped
2 tbsp fermented chili bean paste (also called doubanjiang)
1–2 tbsp soy sauce
1/2 tbsp brown sugar
3/4 cup low-sodium vegetable broth
1/2 tbsp cornstarch mixed with 1/2 tbsp cold water
1 pack soft tofu
1 tsp sesame oil
sliced scallions for serving (optional)

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Instructions

Heat the vegetable oil in a large wok or pan on medium heat.
Lightly grind the Sichuan peppercorns in a mortar and pestle, then add the Sichuan peppercorns, ginger and garlic and sauteé for 30 seconds. (You can also leave the peppercorns whole.)
Next add the fermented chili bean paste, soy sauce and brown sugar and mix together.
Pour in the vegetable broth and bring to a light boil, letting the sauce cook for 2-3 minutes. As the sauce boils it should start to reduce.
Lower the heat to medium-low and add the cornstarch mixture and mix together. The sauce will start to thicken.
Add the tofu and sesame oil and toss together until the tofu is warmed through.
Serve with sliced scallions.

Notes

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

Cook on medium heat. If you have the heat on too high, you can burn the Sichuan peppercorns.

Use soft tofu, not silken. Make sure to check the packaging of the tofu. Soft and Silken tofu is not the same. Silken tofu is too soft and will fall apart in the dish.

Don’t add the cornstarch straight to the pan. It’s important to mix the cornstarch with some cold water before adding it to the pan. If you add the cornstarch directly to the pan it will become clumpy and won’t thicken the sauce properly.

Nutrition

Serving Size: 1/4 of the recipe
Calories: 245
Sugar: 4g
Fat: 16g
Saturated Fat: 2.5g
Carbohydrates: 12g
Fiber: 2g
Protein: 10.5g