Szechuan-Style Mapo Tofu with Crispy Shallots

Servings: 4 | 30 minutes | 350 kcal

Mapo Tofu is a classic from the Szechuan province, known for its bold flavors. It was first created by an old woman (known as Mapo) who served tofu with a spicy sauce to laborers. The dish has since been adopted worldwide, with chefs adding their unique spins.

On a culinary exploration of China, I came across the traditional Mapo Tofu, a dish from the Szechuan province known for its bold flavors. Inspired, I decided to create a vegan version that embraces the original' fiery spirit but adds a unique twist with the addition of crispy shallots.

Ingredients

400 grams Extra-firm tofu
3 pieces Shallots
1 teaspoon Szechuan peppercorns
2 cloves Garlic
2 tablespoons Soy sauce
2 tablespoons Chili bean paste
1 cup Vegetable broth
1 tablespoon Cornstarch
2 pieces Green onions
2 tablespoons Sesame oil

Instructions

Start by pressing the tofu for 15 minutes to remove excess water. Then cut into cubes.
Fry the shallots in oil until golden and crispy. Set aside.
In a dry pan, roast the Szechuan peppercorns until fragrant. Crush and set aside.
In the same pan, heat the sesame oil, add garlic, chili bean paste and the crushed peppercorns. Cook until fragrant.
Add the tofu cubes to the pan, stirring gently. Add soy sauce and vegetable broth. Let it simmer.
In a small bowl, mix cornstarch with a bit of cold water. Add this mixture to the pan to thicken the sauce.
Serve the tofu sprinkled with crispy shallots and chopped green onions.