A simple and quick recipe for Mapo Tofu, a traditional Sichuan dish. This version has a satisfyingly savory and spicy flavor, and it only takes 15 minutes to prepare.
Ingredients: 1 block firm tofu, diced. 2 tablespoons vegetable oil. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 2 tablespoons doubanjiang spicy bean paste. 1 tablespoon soy sauce. 1 teaspoon sesame oil. 1 cup chicken or vegetable broth. 1 tablespoon cornstarch mixed with 2 tablespoons water. 2 green onions, chopped. 1 teaspoon Sichuan peppercorns, toasted and ground optional.
Instructions: In a big skillet, heat the vegetable oil over medium heat. Add the ginger and garlic powder, and cook until aromatic. Cook for an additional minute after adding the doubanjiang. Add the chicken or vegetable broth, sesame oil, soy sauce, and diced tofu. Gently mix everything together. For roughly five minutes, simmer. To thicken the sauce, stir in the cornstarch mixture. Take off the heat and, if desired, decorate with finely chopped green onions and ground Sichuan peppercorns. Warm up and serve with rice.
Prep Time: 5 minutes
Cook Time: 10 minutes
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