Madame Susan's Mapo Tofu

Madame Susan's Mapo Tofu

Classic Sichuan Mapo Tofu made Madame Susan Style!

Main, Serves 4

20 minutes prep, 25 minutes cook time

This is a Vegan Mapo Tofu recipe featuring my Chili Crisp.  It’s flavorful and easy to make.  It can be served over cooked rice or part of a bento box.  Spice level is 5/10, but can be increased with additional Chili Crisp for heat lovers.

Ingredients

  • 1 tbsp Madame Susan Chili Crisp solids + 2 tsp Madame Susan Chili Crisp oil
  • 1 tbsp Pixian Doubanjang Note: for authenticity, use the Pixian brand of Doubanjang (also can be spelled Toban Jang).  That brand is made in Pixian, China and was the original Doubanjang (available on Amazon and Mala Market).  If using other brands, check for saltiness and heat, which will affect how much soy sauce and Chili Crisp you use.
  • 2 tbsp fermented black soybeans, douchi (available on Amazon and Mala Market)
  • 2 tbsp Shaoxing cooking wine
  • 3 tbsp neutral cooking oil (avocado, canola, vegetable oils are good; caiziyou - Sichuan Roasted Rapeseed oil if available)
  • 2 tbsp light soy sauce
  • 2 tbsp Chinese Black Vinegar (Gold Plum is preferred brand) or rice wine vinegar
  • ⅔ cup water (hot or warm)
  • ¼ cup cold water for corn starch slurry
  • 1.5 tbsp corn starch
  • 2 tbsp minced garlic
  • 2 tbsp minced ginger
  • ½ cup white parts of scallion - diced
  • ½ cup green scallion - diced
  • 1 pack soft tofu
  • extra chili crisp to taste (optional)

Directions

  1. Heat wok or pan to medium-high heat
  2. Add 3 tbsp neutral cooking oil, 1 tbsp Madame Susan Chili Crisp solids, and 2 tsp Madame Susan Chili Crisp oil in wok, coat evenly
  3. Add minced garlic, minced ginger and cook until garlic and ginger is lightly browned and fragrant
  4. Add in white parts of scallion and cook until soft
  5. Add fermented black soybeans (douchi) and Pixian doubanjang
  6. Add Shaoxing cooking wine, deglaze pan and scrape the bottom
  7. Add in ⅔ cup water, soy sauce and vinegar, mix and heat up liquid in wok
  8. Open and drain tofu. Cut into cubes, add to wok, mix well and cook until evenly heated
  9. Add cornstarch to 1/4 cup cold water, whisk well, add to wok and heat evenly until thickened
  10. Turn off heat, add most of the green diced scallions, while reserving some for garnish
  11. Taste for seasoning, add soy sauce, vinegar or more chili crisp if necessary, serve with rice

Note: If you'd like to add meat proteins to this dish, between steps 4 and 5 above, add your ground beef, ground pork, or ground chicken into the pan and brown thoroughly before continuing the recipe as above.

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