Ingredients with Measurements:
- 1 block of firm tofu, diced
- 1 cup of frozen edamame
- 2 tablespoons of vegetable oil
- 1 tablespoon of Sichuan peppercorns
- 1 tablespoon of chili bean paste
- 1 tablespoon of fermented black beans
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of cornstarch
- 1/2 cup of water
- 2 green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a pan, heat the vegetable oil over medium heat. Add the Sichuan peppercorns and stir for 1 minute until fragrant.
2. Add the chili bean paste, fermented black beans, garlic, and ginger. Stir for 1-2 minutes until fragrant.
3. Add the diced tofu and edamame to the pan. Stir gently to combine.
4. In a small bowl, mix together the soy sauce, cornstarch, and water. Pour the mixture over the tofu and edamame.
5. Stir gently until the sauce thickens and coats the tofu and edamame. Add salt and pepper to taste.
6. Garnish with sliced green onions.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 250
- Fat: 15g
- Carbohydrates: 15g
- Protein: 18g
Substitutions for ingredients:
- Firm tofu can be substituted with silken tofu.
- Edamame can be substituted with green peas.
Variations:
- Add ground pork or beef for a meatier version.
- Use different types of beans, such as kidney beans or black beans.
Tips and tricks:
- Be careful not to break the tofu while stirring.
- Adjust the amount of chili bean paste according to your spice preference.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve in a bowl with rice on the side.
Garnishes:
- Sliced green onions
Pairings:
- Steamed rice
Suggested side dishes:
- Stir-fried vegetables
- Egg drop soup
Troubleshooting advice:
- If the sauce is too thick, add more water.
- If the sauce is too thin, add more cornstarch.
Food safety advice:
- Make sure the tofu is cooked through before serving.
Food history:
- Mapo Tofu is a popular Sichuan dish that originated in the 1800s.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot.
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Region: Chinese