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