A vegetarian or vegan version of the classic Szechuan dish with all the flavor but none the meat. If you're meat lover you can easily add ground beef to this dish, but try it without first, you probably won't even miss the meat with this recipe!
Course: Main Dish, Side Dish
Cuisine: Asian, Chinese
Keyword: Szechuan, Tofu, Vegan, Vegetarian
1Box of"Soft" tofucubed 1"x1"
3TBspChili bean paste
1/2tspcornstarch+3T Waterfor thickening
1Sprig ofSpring onionchopped
5Cloves ofGarlicfinely minced
1 1/2TBspHomemade Mala Hot Sauceor substitute with 1T freshly grounded Szechuan pepper
Heat up 1T Oil on medium heat
Fry until fragrant (1min):3T Chili bean paste
Add1/4C Water1 Box of Soft tofu, cubed 1" x 1"
Cook for 5+ mins to reduce the sauce and cook the flavor into tofu
Stir in and cook until desired thickness:1/2t cornstarch+3T Water (for thickening)
Mix in and turn the heat off:1 Sprig Spring onion, chopped 5 Cloves of Garlic, finely minced 1 1/2T Homemade Mala Hot Sauce (or substitute with 1T freshly grounded Szechuan pepper)
Plate and serve
The chili bean paste is usually pretty salty, but if it is not salty enough to your taste, add a dash of soy sauce or salt to your taste This dish keeps really well in the fridge and can easily be reheated for lunch the next day Sick of rice? Try this with noodles! Boil a pack of Ramen(Just the noodles) and strain it, top the ramen with Mapo tofu! It's addictive.