Spicy chinese szechuan tofu.

Mapo tofu is a hot tofu stew dish that has it's origins from the Szechuan province in China and is one of my favorite comfort foods to make when I'm in a hurry. This meal is very satisfying and beyond exotic because of the spices, hotness, and freshness of the ingredients and you can make in no time at all.

Enough chitchat! Here is the recipe!


• 1/2 block of tofu, cubed
• 1/2 cup TSP soy curls or any other meat substitute
• 1 TBSP Tian Mian Jiang - Sweet Bean Sauce
• 1 TBSP Doubanjiang - Chili Bean Paste
• 1 clove of garlic
• 1 thumb size ginger
• 1 TBSP soy sauce
• 1 TBSP agave syrup
• 1 cup water in 1/3 TBSP veggie bouillon
• 1/3 cup sake
• Spring onion
• 1 tsp corn starch (or tapioca startch or potato starch)
• 1/2 tsp Sichuan chili pepper


  • 1.
    Heat a skillet on medium heat, add the oil, then add the soy curls, stirring for 3 minutes
  • 2.
    Set the soy curls to the side of the skillet, add the red chili paste and sweet bean paste, once its sauteed, add the sake, lower the heat and stir until you don't see any more caramelization on the skillet,
  • 3.
    Add the garlic ginger, let it cook for 3 minutes,
  • 4.
    Add soy sauce, the agave, the vegetable bouillon, the Szechuan pepper, and the tofu. Let it cook for 5, 6 minutes
  • 5.
    Add the cornstarch or tapioca starch slurry, stir it carefully so the tofu doesn't break up, let it cook in low heat for 2 minutes
  • 6.
    Add scallions for garnishing and serve it with warm white rice.
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