Spicy Mapo Tofu for One

Experience the bold flavors of Mapo Tofu, a classic Szechuan dish, in a single serving. This recipe features silky tofu in a spicy, savory sauce with a hint of numbing heat from Szechuan peppercorns.

Steps

1. Cut the tofu into small cubes and set aside. 2. Heat the vegetable oil in a pan over medium heat, then add Szechuan peppercorns and stir-fry for about 30 seconds until fragrant. 3. Add minced garlic and ginger, cooking for another minute. 4. Stir in Doubanjiang, soy sauce, and sugar, cooking for 1-2 minutes. 5. Pour in the vegetable broth, bring to a simmer, then add the tofu cubes gently. 6. Cook for 5 minutes, allowing the tofu to absorb the flavors. 7. Stir in the cornstarch mixture to thicken the sauce, cooking for an additional 2 minutes. 8. Season with salt to taste and garnish with chopped green onions before serving.

200g firm tofu 1 tablespoon vegetable oil 1 teaspoon Szechuan peppercorns 1 tablespoon minced garlic 1 tablespoon minced ginger 1 tablespoon Doubanjiang (spicy bean paste) 1 tablespoon soy sauce 1 teaspoon sugar 100ml vegetable broth 1 tablespoon cornstarch mixed with 2 tablespoons water 2 green onions, chopped Salt to taste