Impossible Mapo Tofu
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Impossible Mapo Tofu

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Level

moderate
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Cooking

5 min
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Preparation

60 min
Ingredients
Servings
4
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.
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