Mapo Tofu (Dairy-Free)

Mapo Tofu is a spicy and fragrant Sichuan dish that features silken tofu in a vibrant sauce made with fermented black beans and chili oil. This dairy-free version retains the authentic flavors while being accessible to those avoiding dairy.

Ingredients

• Silken tofu - 300 grams
• Ground Sichuan peppercorns - 1 teaspoon
• Chili oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Fermented black beans - 1 tablespoon, rinsed and mashed
• Soy sauce - 1 tablespoon
• Vegetable broth - 150 ml
• Cornstarch - 1 tablespoon
• Water - 50 ml
• Green onions - 2, chopped (for garnish)
• Sesame oil - 1 teaspoon

Steps

1. Cut the silken tofu into 1-inch cubes and gently set aside.
2. In a pan over medium heat, add the chili oil, garlic, and ginger, sautéing until fragrant, about 1 minute.
3. Add the ground Sichuan peppercorns and fermented black beans to the pan, stirring for another 30 seconds.
4. Pour in the vegetable broth and soy sauce, and bring the mixture to a simmer.
5. Carefully add the tofu cubes to the pan, gently stirring to coat them in the sauce; simmer for 5 minutes.
6. In a small bowl, mix the cornstarch with the water to create a slurry, then add it to the pan to thicken the sauce, cooking for an additional 2 minutes.
7. Remove from heat and drizzle with sesame oil and sprinkle with chopped green onions before serving.

Nutrition

• Calories: 220
• Protein: 12 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.1 L

Health Benefits

• Rich in plant-based protein from tofu.
• Contains antioxidants and anti-inflammatory properties from Sichuan peppercorns and garlic.

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