- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 190 kcal
Quick summary
“This vegetarian version of the classic Sichuan dish brings together cubes of firm tofu cooked in an aromatic sauce of chili paste, garlic, ginger, and sesame oil. A hot, spicy, and umami-rich vegetable option.”
What you need to know
- The sauté of garlic, ginger, and chili paste in sesame oil releases aromatic compounds and reddish color.
- The delicate handling of tofu in the wok prevents the cubes from breaking during the absorption of the seasoned broth.
- The gentle cooking for 10 minutes allows the porous tofu to absorb the spiciness and the dark soy sauce.
Ingredients
Main
- 400g of firm tofu
- 2 tablespoons of sesame oil
- 4 cloves garlic, minced
- 1 piece of fresh ginger (2 cm), grated
- 1/2 cup chopped red onion
- 2 tablespoons of chili paste
- 1 tablespoon of soy sauce
- 1 teaspoon brown sugar
- 1 cup of vegetable broth
- Chopped green onions for garnish
Instructions
Principal
- Cut the tofu into cubes and set aside.
- In a wok pan, heat the sesame oil over medium heat.
- Add the garlic and ginger, sautéing until they are golden.
- Add the red onion and sauté until translucent.
- Add the chili paste and mix well.
- Place the tofu in the pan and mix delicately so as not to break it.
- Pour in the soy sauce and brown sugar, coating the tofu.
- Add the vegetable broth and cook over low heat for about 10 minutes.
- Finish with chopped green onions and serve hot.
Chef's tips
- Drain the block of firm tofu on paper towels for 15 minutes with a light weight on top to drain the water.
- Stir the wok pan using circular motions along the edge instead of using a metal spoon in the center of the tofu.
- Use Asian fermented chili paste (doubanjiang) to confer the characteristic color and depth.
Variations
- Mapo with mushrooms: add half a cup of sautéed shimeji mushrooms along with the garlic and ginger sauté.
- Touch of Sichuan pepper: sprinkle half a teaspoon of the toasted and ground grain at the finishing of the dish.
- With starch to thicken: dissolve a teaspoon of cornstarch in the broth for a velvety sauce.
Substitutions
- Firm tofu can be replaced with extra-firm tofu or cubes of eryngii or fresh shiitake mushrooms.
- Asian chili paste can be swapped for finger chili paste with dark miso.
- Chopped red onion can be replaced with white onion or the thick white part of sliced leeks.
How to store
Store leftovers in an airtight container in the refrigerator for up to 3 days. The tofu continues to absorb the broth's seasonings during the rest; reheat over low heat in the pot until gently boiling before consumption.
Can it be frozen?
It is not recommended to freeze tofu cooked in sauce. Freezing alters the cellular structure of tofu, making it spongy and fibrous, and also causes the liquid to separate from the broth upon thawing.
What to serve with
Serve piping hot over bowls of steamed jasmine white rice, which softens the spiciness of the sauce. To drink, water flavored with cucumber and lemon slices or warm jasmine tea help to refresh the palate.
Frequently asked questions
What is doubanjiang and where to find it?
It is a Chinese fermented paste of fava beans and chili; can be found in physical Asian grocery stores or online shops.
Why drain the water from the tofu before cutting?
Removing excess liquid allows the cubes to absorb more seasoned sauce and have a firmer texture during cooking.
How to decrease the spiciness level of the sauce?
Reduce the amount of chili paste to one teaspoon and increase the vegetable broth to soften the heat.
Can I use soft (or silken) tofu in this recipe?
Soft tofu falls apart easily when stirred in the pan; the firm variety is necessary to keep the cubes intact.
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