Mapo Tofu Recipe
This stunning mapo tofu recipe from Helen Graves shows you how to make this classic Sichuan dish. Fiery and deeply savoury, this is a great dish to convert tofu sceptics.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Wok
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Saucepan
Ingredients
- 560g of tofu
- 2 tbsp of Sichuan chilli bean paste
- 1 1/2 tbsp of fermented black beans, rinsed
- 1 tbsp of ginger, chopped
- 3 garlic cloves, chopped
- 200ml of vegetable stock
- 1 tsp cornflour, mixed with 1 tbsp water
- 6 spring onions, white and green parts sliced diagonally
- 2 tbsp of Sichuan chilli oil, optional
- 1/2 tsp Sichuan peppercorns, crushed
- 3 tbsp of groundnut oil, or vegetable oil
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