This Chinese dish comes from Chengdu, the capital of the Sichuan Province. This province is known for its spicy cuisine and especially for use of the eponymous peppercorn, which can cause a slight numbing effect after consumption. The dish’s name means “pockmarked old woman,” referring to the woman believed to have developed the recipe in the late 1800s.
Mapo tofu is traditionally made with a softer tofu, such as silken, which has a custard-like texture. You are welcome to use that if desired and if available; note it should not be pressed before cooking and it will not hold together as easily during cooking.
Mapo tofu typically includes some ground beef or pork to provide more flavor and texture. This recipe incorporates finely minced mushrooms to provide those factors while offering a more nutrient-dense alternative. It also includes brown rice in place of white rice, as well as healthier oils in place of other oils (such as chili oil, which is commonly made with soybean or vegetable oil).
• 1 pound firm tofu
• 1 tablespoon avocado or organic canola oil
• 1 teaspoon Sichuan peppercorns
• 1 tablespoon minced ginger
• 2 cloves of garlic, minced
• 4 ounces shiitake mushrooms, sliced
• 1 tablespoon fermented black bean paste
• 2 tablespoons doubanjiang paste (or less, to reduce heat)
• 1 tablespoon reduced-sodium tamari
• ¾ cup low-sodium vegetable broth
• 1 teaspoon rice vinegar
• 1 teaspoon toasted sesame oil
• 2 scallions, finely sliced
1. While preparing other ingredients, press the tofu block with a dish towel or paper towels between a large plate or cutting board and a heavy pot or pan to release extra liquid. Let sit for at least 15 minutes and then cut into 1–2-inch cubes.
2. In a wok or large pan over medium low heat, add the oil and Sichuan peppercorns. Cook for 30 seconds, until fragrant, and add the ginger and garlic. Cook for another 1 minute.
3. Add the mushrooms, black bean paste, doubanjiang, tamari, broth, and vinegar. Raise heat to medium and simmer for 5 minutes, stirring occasionally.
4. Add the tofu cubes to the mixture and gently toss the tofu in the sauce. Let simmer for 3–5 minutes, and then add the sesame oil and top with scallions. Serve warm with brown rice, if desired.
Prep time: 25 minutes
Cook time: 15 minutes
Total time: 40 minutes
Makes 4 servings; per serving: 177 calories, 10g total fat (1g saturated), 666mg sodium, 8g carbohydrate, 2g fiber, 3g sugar, 11g protein.
From Healthier Traditions Cookbook: Around the World, Transamerica Institute, 2022; reprinted with permission.
