Whole Food, Plant-Based Recipe Mapo Tofu

Ingredients

• 1-2 fresh Thai chili peppers, thinly sliced
  

• 6-8 dried red chilis, roughly chopped
  
• 1-1½ T Sichuan peppercorns, powdered or finely ground
  
• (reserve ¼ tsp for garnish at the end)*
  
• 3 T ginger, finely minced
  
• 3 T garlic, finely minced
  
• 1-2 T spicy bean sauce**
  
• ⅔ cup water
  
• 1 lb. (450 g) silken tofu, cut in 1-inch cubes
  
• 1½ tsp cornstarch
  
• ¼ tsp sesame oil (optional)***
  
• ¼ tsp sugar (optional)
  
• 1 scallion, finely chopped

Instructions

1. Toast dried chilis and Sichuan peppercorns together in a pan on medium heat until
fragrant, about a minute or less. Set aside.
2. In the pan on medium heat, add garlic, ginger, and chili.
3. Add water and cook until fragrant.
4. Add bean paste and cook until well combined.
5. In a separate bowl, mix water with cornstarch until well combined. Add this mixture
to the pan.
6. Stir on medium heat until the sauce thickens.
7. Add tofu. Toss until the sauce coats the tofu. Add optional sugar.
8. Serve with chopped scallions.

Chef's Notes