Spicy Mapo Tofu
Ingredients
- 2 packs 12oz extra soft/silken tofu, cubed or simply cut them with your spatula when cooking
- 1/2 cup frozen peas & carrots
- 3 dried chilies, soaked in hot water
- 4 slices of ginger, chopped
- 3 cloves garlic, sliced
- 2 teaspoons chili oil with sediment
- 1/4 teaspoons Sichuan peppercorns (optional)
- chopped scallions
- oil, cornstarch slurry
- cooked grain
- 1 tablespoon hot bean sauce/spicy fermented bean sauce
- 2 teaspoons soy sauce/tamari
- 1 teaspoon organic sugar
- 3/4 cup hot water
- salt if needed
Preparation
In a heated non-stick pan with 3 teaspoons oil, sauté ginger until they turn light brown, then sauté garlic until fragrant. Add in peas, carrots, peppercorns, dried chili & sauce, let simmer for 2 minutes
Slowly pour in tofu & chili oil, cook for another 3 minutes or until tofu is coated well with sauce. Season with more soy sauce if needed
Stir in cornstarch slurry & serve warm with your favorite grain & chopped scallions
