Impossible Mapo Tofu

I’ve been using plant based meat for traditional asian recipes lately, and I’ve been loving it! This Impossible meat Mapo Tofu recipe is no exception. These meat alternatives have really been a game changer in my home and I don’t think I’ll ever go back.

Mapo Tofu is notorious for being a rice killer so make sure to prepare extra rice for this dish.

This recipe is spiced on all levels from start to finish. It has a Thai chili and dried red chili infused oil, followed by ground Sichuan peppercorns, then finished off with my homemade chili oil. When making this recipe, be sure to adjust the saltiness and spiciness according to your preferences by tasting as you go.

Impossible Mapo Tofu

Servings 4 people
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins

Ingredients

  • 1 lb silken tofu cut into 1-inch cubes
  • 1 tbsp ginger minced
  • 1 tbsp garlic minced
  • 4 oz Impossible Meat patty or your choice of plant-based meat
  • 1 Thai chili peppers sliced
  • 4 dried red chilies cut in half
  • 1 1/2 tsp Sichuan peppercorns toasted + ground
  • 1 tbsp spicy bean sauce (doubanjiang) adjust to taste
  • 2/3 cup vegetable broth water
  • 1/2 tsp cornstarch
  • 1 tsp water
  • 1 tbsp chili oil
  • 1/4 tsp sesame oil
  • 1/4 tsp sugar
  • 1 scallion chopped
  • 2 tbsp oil

Instructions

  • Heat a wok over low heat. Add the Sichuan peppercorns and toast for 2-3 minutes. Make sure to stir the peppercorns so they don't burn on one side. Remove from heat and transfer to a mortar and pestle. Grind into a fine powder and set aside.
  • In the same wok, heat up 2 tbsp oil over medium-low heat. Add the Thai chili peppers and dried red chilies and stir, making sure the chilies don't burn
  • After 2-3 minutes, add the ginger. After 1 minute, add the garlic and stir.
  • Once the garlic becomes fragrant, about 1 minute, add the Impossible meat. Use a spatula to break up into small pieces.
  • When the Impossible meat has browned, add the vegetable broth and spicy bean sauce. Stir to mix well. Allow this to simmer for 1 minute.
  • In the meantime, prepare the cornstarch slurry by combining cornstarch and water. Add the slurry to the sauce and mix well until thickened.
  • When the sauce has thickened to your liking, add chili oil and tofu. Cook for about 3 minutes.
  • After 3 minutes, add sesame oil, sugar, and scallions. Gently mix without breaking the tofu.
  • Serve immediately with rice.
Course: Dinner, Lunch, Main Course
Cuisine: Chinese

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