Mapo Tofu is a must eat dish when trying out Szechuan cuisine! It's spicy, creamy, and pairs amazingly well with a steaming bowl of rice! This recipe is completely vegan but feel free to add a minced meat of your choice if you'd like. Our version is also a lot less oily than usual Mapo Tofu for a healthier meal :)
Delightfully spicy, vegetarian Chinese stir-fry with the zing of Szechuan (Sichuan) peppercorns. A healthier version of a dish that is popular in Chinese cuisine.
2-3 tsp Mekhala Organic Szechuan Mala Chilli Paste
1 tsp cornstarch
2 tbsp of your favourite stock
½ tsp Chinese black vinegar
1 tsp soy sauce
1 tsp Shao Xing wine or any Asian cooking wine
1 tbsp green onion, diced
10oz (300g) tofu, cut into cubes
1 tsp canola oil or sesame oil
Mix Mekhala Organic Szechuan Mala Chilli Paste, stock, black vinegar, soy sauce, cooking wine, and cornstarch in a small bowl.
Heat oil in a pan at medium heat.
Pour mixture from Step 1 into pan.
Add tofu to pan. Stir gently so as to not break up the tofu too much, but ensuring that all the pieces are coated with sauce.
Simmer for about 3 minutes, stirring occasionally.
Take pan off the heat and transfer tofu and sauce into a serving bowl.
Garnish with green onions. Serve and enjoy!