EBT-Friendly: 100% of ingredients

Made by Jeeca

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A bold, spicy, and numbing vegetarian version of the classic Sichuan dish! Silken tofu and plant-based ground meat are simmered in a rich sauce with doubanjiang, Sichuan peppercorns, and dried chilies. Served over steamed rice, it’s pure comfort with a kick.

Ingredients:

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For the Mapo Tofu

•   1 lb soft tofu (drained and cubed)
•   3 tbsp neutral cooking oil
•   2 tbsp ginger (minced from 2-3inch knob of ginger)
•   2 tbsp garlic (minced from 6-7 cloves)
•   6 dried chilis (kept whole or chopped)
•   3 tsp ground Sichuan peppercorns (see notes)
•   6 oz plant-based ground beef
•   1.5 tbsp doubanjiang (or Chinese spicy broad bean paste)
•   1 cup vegetable broth (or water, see notes)
•   1-2 tbsp chili oil (or red chili oil of choice)

 

Cornstarch Slurry

•   1/4 cup water (room temperature)
•   2 tsp cornstarch

 

To Finish & Serve

•   green onions (or scallions, chopped)
•   chili oil (or red chili oil)
•   toasted sesame oil
•   ground sichuan pepper
•   rice (steamed)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Carefully slice soft tofu into 1-inch cubes. Set aside in a bowl. Drain excess water before using.
2. Heat a large wok over medium heat. Add neutral cooking oil. Once hot, add minced ginger and minced garlic. Sauté for 1-2 minutes until aromatic.
3. Add dried chiles and cook for 30 seconds. Sprinkle in ground Sichuan peppercorns and coat in the oil.
4. Add plant-based ground alternative and cook for 2-3 minutes until cooked through. Add doubanjiang and mix well.
5. Pour in vegetable broth to deglaze the wok. Add sugar, soy sauce (if using), and chili oil.
6. In a small bowl, mix water and corn starch to make a slurry.
7. Carefully add the tofu cubes into the wok. Pour in the corn starch slurry and gently fold the tofu into the sauce. Bring to a boil, then lower heat to a gentle simmer.
8. Taste and adjust seasoning if needed. Turn off the heat.
9. Finish with chopped green onions, more chili oil, sesame oil, and extra ground Sichuan pepper if desired.
10. Serve hot with steamed rice. Enjoy!