Easy Mapo Tofu
Description
A spicy, savory Mapo Tofu made with silky tofu, black bean paste, Sichuan peppercorns, and warming spices. The sauce is rich, glossy, and slightly fiery, with just the right balance of sweetness and tang. Serve it hot over steamed rice for a comforting, flavor-packed meal.
Ingredients
- 1 tablespoon sesame oil
- 1 tablespoon black bean paste
- 1/4 teaspoon dried ginger powder
- 1/4 teaspoon crushed Sichuan peppercorns
- 1/2 teaspoon Chinese five-spice powder
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon chili paste or sambal sauce
- 2 tablespoons cornstarch
- 1/2 cup water, for the cornstarch slurry
- 3 cups water
- 1 packet silken tofu, cut into cubes
- Lime juice or vinegar, to taste
Directions
- Heat the sesame oil in a wide pan or saucepan over medium heat.
- Add the dried ginger powder, crushed Sichuan peppercorns, Chinese five-spice powder, and chili paste. Cook briefly until fragrant.
- Stir in the black bean paste and cook for another 30 seconds.
- Add the 3 cups of water, soy sauce, and sugar. Stir well and bring the mixture to a gentle boil.
- In a small bowl, mix the cornstarch with 1/2 cup water until completely smooth.
- Slowly pour the cornstarch slurry into the simmering sauce while stirring continuously.
- Continue cooking until the sauce thickens and becomes glossy.
- Gently add the silken tofu, taking care not to break the pieces.
- Bring the sauce back to a gentle boil, then immediately turn off the heat.
- Finish with a splash of lime juice or vinegar, according to taste.
- Serve hot with steamed rice.