Sichuan Vegan Mapo Tofu Recipe Kit Recipe

About this recipe

Experience the bold and spicy flavors of Sichuan cuisine with our Vegan Mapo Tofu Recipe Kit! This kit includes all the essential ingredients to create an authentic, plant-based version of the classic dish. With aromatic garlic, ginger, and black peppercorns, combined with savory mushroom stir-fry sauce and naturally brewed soy sauce, this dish is a flavor explosion. Perfectly cubed tofu absorbs the rich, spicy sauce, while fresh spring onions add a bright finish. Serve with steamed rice for a complete meal. Order now on the AnyFeast website or app and bring the taste of Sichuan to your kitchen! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 200 g Organic Tofu - Soy Paneer
• 100 g Garlic
• - Vegetable Stock Cubes
• - Peppercorn
• 100 g Ginger
• 500 g Sugar
• 90 g Dark Soy Sauce

Instructions

1. 1. Gather all ingredients: 300g firm tofu, 1 cup vegetable stock, 2 tbsp Sichuan chili oil, 1 tbsp doubanjiang (spicy bean paste), 1 tbsp soy sauce, 1 tsp sugar, 1 tsp Sichuan peppercorns, 2 cloves garlic (minced), 1-inch ginger (minced), 2 green onions (chopped), 1 tbsp cornstarch mixed with 2 tbsp water (slurry), and 2 tbsp vegetable oil.
2. 2. Drain the tofu and pat it dry with a paper towel. Cut the tofu into 1-inch cubes and set aside.
3. 3. Heat a wok or large skillet over medium heat. Add the Sichuan peppercorns and dry roast for 1-2 minutes until fragrant. Remove and crush them coarsely using a mortar and pestle or a spice grinder.
4. 4. In the same wok, add 2 tbsp vegetable oil and heat over medium-high heat. Add the minced garlic and ginger, and sauté for 30 seconds until aromatic.
5. 5. Add 1 tbsp doubanjiang to the wok and stir-fry for 1-2 minutes until the oil turns red and the paste is well incorporated.
6. 6. Pour in 1 cup vegetable stock and stir to combine. Add 1 tbsp soy sauce and 1 tsp sugar, and mix well.
7. 7. Gently add the tofu cubes to the wok, ensuring they are evenly coated with the sauce. Simmer for 5-7 minutes, allowing the tofu to absorb the flavors.
8. 8. Slowly add the cornstarch slurry to the wok while stirring gently. Cook for 1-2 minutes until the sauce thickens.
9. 9. Drizzle 2 tbsp Sichuan chili oil over the tofu and mix gently. Turn off the heat.
10. 10. Transfer the Mapo Tofu to a serving dish. Sprinkle the crushed Sichuan peppercorns and chopped green onions on top.
11. 11. Serve hot with steamed rice or noodles. Enjoy your Sichuan Vegan Mapo Tofu!