Recipe Mapo Tofu with Spicy Szechuan Pepper
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Tofu has been around for over 2000 years. But could Simon be the first to use two types of tofu in the same recipe?! (Probably not, but hey it’s a VegKit first!) Serve up this spicy little number alongside rice for a bang-up meal.
You will need
Serves 2
- 200 grams ground firm tofu, minced
- 1 tablespoon cornstarch
- 1 tablespoon sweet soy sauce
- 2 tablespoon water
- 40 ml peanut oil
- 2 garlic cloves, diced
- 2 long red chillies, diced
- 2 tablespoons Szechuan peppercorns
- 1/2 red capsicum, diced
- 1/2 green capsicum, diced
- 1 1/2 tablespoons light soy sauce
- 1 tablespoon fermented bean paste or black bean sauce
- 1 teaspoon sugar
- 1 1/2 cup water
- 300 grams semi-firm tofu, cubed
- 1 spring onion to garnish, sliced
Recipe: Simon Toohey
Directions
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Step 1
In a bowl, break up the firm tofu into chunks and using the back of a fork, mash until minced.
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Step 2
Add in cornstarch, sweet soy sauce and water and stir well. Allow to rest for 5 minutes.
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Step 3
In a pan with peanut oil, fry off the chilli, garlic and Szechuan pepper until fragrant, then add the minced tofu mixture and stir.
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Step 4
Add the capsicums, soy sauce, sugar and bean paste and stir, following with water. Leave to simmer.
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Step 5
Take the semi-firm tofu cubes and add them to the pan, being careful to not break them as you stir.
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Step 6
Once the mixture has reduced and thickened, remove from heat and serve with a garnish of spring onion.
Recipe: Simon Toohey
