Vegetarian Mapo Tofu

A vegetarian or vegan version of the classic Szechuan dish with all the flavor
but none the meat. If you're meat lover you can easily add ground beef to this
dish, but try it without first, you probably won't even miss the meat with this
recipe!

Servings: 2 People

Author: Choochoo-ca-Chew

Prep Time
5 minutes

Cook Time
10 minutes

Total Time
15 minutes

Course:

Side Dish Main Dish

Cuisine:

Chinese Asian

Keywords:

Vegan Vegetarian Tofu szechuan

🧂 Ingredients

1 Box of "Soft" tofu

cubed 1"x1"
1 TBsp Oil
3 TBsp Chili bean paste
1/4 C Water
1/2 tsp cornstarch+3T Water

for thickening
1 Sprig of Spring onion

chopped
5 Cloves of Garlic

finely minced
1 1/2 TBsp Homemade Mala Hot Sauce

or substitute with 1T freshly grounded Szechuan pepper

Instructions

1 Heat up 1T Oil on medium heat
2 Fry until fragrant (1min):

3T Chili bean paste
3 Add1/4C Water

1 Box of Soft tofu, cubed 1" x 1"
4 Cook for 5+ mins to reduce the sauce and cook the flavor into tofu
5 Stir in and cook until desired thickness:

1/2t cornstarch+3T Water (for thickening)
6 Mix in and turn the heat off:

1 Sprig Spring onion, chopped

5 Cloves of Garlic, finely minced

1 1/2T Homemade Mala Hot Sauce (or substitute with 1T freshly grounded Szechuan
pepper)
7 Plate and serve