Plant-Based Mapo Tofu

Name: Plant-Based Mapo Tofu
Yield: Serves 4 to 6
Cuisine: Chinese
Ingredients: 1 tablespoon, Sichuan peppercorns; 12 , scallions; 1 3/4 pounds, soft tofu, cut into ½-inch pieces; 2 cups, vegetable broth; 1/3 cup, broad bean chili paste; 1 (3-inch) piece, ginger, peeled and cut into ¼-inch-thick rounds; 9 , garlic cloves, peeled; 1 tablespoon, fermented black beans; 6 tablespoons, vegetable oil, divided; 1 tablespoon, Sichuan chili powder; 8 ounces, plant-based ground meat; 2 tablespoons, hoisin sauce; 2 teaspoons, toasted sesame oil; 2 tablespoons, water; 1 tablespoon, cornstarch

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This Sichuan dish of braised tofu features a heady amalgam of savory fermented chili paste and black beans, ginger, garlic, sweet hoisin, toasted sesame oil, and mouth-tingling Sichuan peppercorns.

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

SERVES4 to 6

TIME40 minutes

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

WHY THIS RECIPE WORKS

This Sichuan dish of braised tofu features a heady amalgam of savory fermented chili paste and black beans, ginger, garlic, sweet hoisin, toasted sesame oil, and mouth-tingling Sichuan peppercorns. The addition of ground beef (or in this ca...

This is a members' feature.