Mapo - spicy braised tofu
Mapo – spicy braised tofu
I love the texture and taste of this popular Sichuan dish. It is creamy tofu braised in a rich, spicy sauce. In this version, I use lentils instead of ground meat and have reduced the oil a bit. Lentils are a great, clean, protein packed with fiber.
Yields: 2 -3 servings
Ingredients
1¼ cups green lentils – cooked[i]
1 tablespoon mirin
2 teaspoons tamari
½ teaspoon ginger – minced
1 block medium tofu – cubed
2 teaspoons Sichuan peppercorns
1 tablespoon avocado oil
2-3 tablespoons of doubanjiang - spicy broad bean paste [ii]
3 tablespoons douchi – fermented black soy bean paste
2 green onions – sliced – use the white portion in the dish and save the green portion for garnishing
1½ cups vegetable broth
2 teaspoons chili oil[iii]
¼ teaspoon five spice powder
1 teaspoon sugar
1 teaspoon tapioca starch
1 tablespoon water
Steps
Combine lentils, mirin, tamari and ginger. Set aside.
Heat the avocado oil and Sichuan peppercorns in a large saucepan. When the peppercorns start to turn brown and crisp up, remove them from the pan and set them on a paper towel to absorb some of the oil. You can grind them later and use as a garnish.
Combine the lentil mixture, doubanjiang and douchi in the pan you cooked the peppercorns. Add the white portion of the green onions. Stir fry until they are softened.
Spread the tofu on top of the lentils. Add the broth, five spice, chili oil and sugar. Simmer covered for 5 to 7 minutes, until the liquid is reduced by one third.
Taste the sauce. If it is too spicy, add a little more sugar. When you have the right balance of flavours, mix the tapioca starch and water to make a slurry. Add the mixture to the sauce. Gently stir, you don’t want to break the tofu. Cook for a few minutes until the sauce thickens. Garnish with the remaining green onions and serve with your favorite rice or grain. My husband likes it with cauliflower rice.
[i] I like to use dry beans and legumes whenever possible. They are more affordable and I can control how they are cooked. It is important to soak them first, even the lentils because it makes them more digestible and the nutrients more bioavailable. If you use canned, you should make sure they are rinsed. Go here for complete instructions.
[ii] If you don’t have doubanjiang, I have used Sambal Thai chili as a substitute.
[iii] If you don’t have chili oil, I have used just the oil portion of chili crisp.
