Super Quick Mapo Tofu

This recipe is extremely easy and fast given you have the following: dubanjiang, black bean paste, chiankiang vinegar, homemade szechuan chili oil or chili oil, and szechuan peppercorn. Enjoy!

---

Ingredients

• 2 blocks (around 14 oz) of soft/silken tofu

• Salt

• 2 tbs canola oil

• Green onions, chopped for garnish

• White rice, for serving

Sauce

• 1 tbs cornstarch

• 1/4 cup of water

• 1 tbs soy sauce

• 2 tbs Dubanjiang

• 2 tsp black bean paste

• 1/2 tbs Chiankiang vinegar

• 1/2-1 tbs agave

• 1/2 tbs sesame oil

• 1-2 tbs (Szechuan) chili oil

• 1/2 tbs chili flakes

• 1/2 tbs ground Szechuan peppercorn

Preparation

1. Cut tofu into 3/4-inch cubes, sprinkle with salt, and drain over colander or paper towel.

2. Heat a large pan or wok over medium-high heat, heat canola oil.

3. Fry tofu until cooked all the way through, a few minutes.

4. Add sauce and braise until thickened (but not dry), about 5 minutes.

5. Garnish with chopped green onions and serve over rice…yes, it’s that easy!

Notes:

If you like your tofu extra saucy, consider 1.5x to 2x the sauce.

---

Annalise