Impossible Mapo Tofu

Name: Impossible Mapo Tofu
Prep time: 60 min
Cook time: 5 min
Total time: 65 min
Yield: 4
Cuisine: Plant-based
Ingredients: 790 g Medium Firm Tofu; 340 g Impossible Meat; 2 Spring Onion; 2 tsp Ginger; 2 cloves Garlic; 2 Tbsp Spicy Bean Sauce; 2 Tbsp Rice Wine; 2 tsp Szechuan Pepper; 2 Tbsp Corn Starch; 2 Tbsp Soy Sauce; 2 Tbsp Oil; Water

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Level

moderate

Cooking

5 min

Preparation

60 min

Ingredients

Servings

Medium Firm Tofu	790 g
Impossible Meat	340 g
Spring Onion sliced	2
Ginger minced	2 tsp
Garlic minced	2 cloves
Spicy Bean Sauce	2 tbsp
Rice Wine	2 tbsp
Szechuan Pepper	2 tsp
Corn Starch	2 tbsp
Soy Sauce	2 tbsp
Oil	2 tbsp
Water

How to cook

Prepare the tofu

Soak the tofu with salted water for 20 minutes.
Rinse and pat dry the tofu with kitchen paper.
Cut the tofu into small pieces and set aside.

Prepare the Szechuan pepper oil

Heat 2 tablespoon of oil in a frying pan over medium heat then add in the Szechuan pepper and cook until fragrant (about 1 minute).
Turn the heat off, pour out the Szechuan pepper oil and set it aside (discard the Szechuan pepper).

Start cooking

Using the same frying pan over medium high heat, sauté minced garlic and minced ginger with 4 tablespoon of oil until fragrant.
Add in the Impossible Meat and cook until brown.
Add in spicy bean sauce and stir fry until fragrant.
Mix in in rice wine and soy sauce.
Add in water and bring it to a boil.
Add in the diced tofu, cover and let it simmer for 3-5 minutes.
Prepare corn starch water by adding 2 tablespoon of corn starch to 4 tablespoon of water and mix well.
Remove the lid, add in the corn starch water and cook until sauce is thickened.
Transfer to a serving plate, pour the Szechuan pepper oil over the tofu then sprinkle with spring onion and serve immediately.