Mapo tofu is probably my favourite Chinese dish of all time. It’s typically served with steamed white rice, which I love, but every now and then I like to serve it over some thick and chewy noodles. My favourite part of mapo tofu is the Szechuan peppercorns, which create a crazy numbing affect that, combined with the doubanjiang, a spicy and savoury chili bean paste, makes for a very unique eating experience. If you’ve never tried them then you must, and this is the perfect recipe to do so. I’ve adapted this recipe from Marion’s Kitchen to be plant-based friendly. I hope you enjoy!
Mapo Tofu Noodles
1 serving noodles*
1/2 tbsp Szechuan peppercorns
half of a 454g pack silken tofu, cubed
pinch of salt
1/2 tbsp neutral oil
50g vegan mince (half beyond sausage)
1 tbsp doubanjiang
2 garlic cloves, minced
1/2 tbsp fresh ginger, minced
1/4 tsp chilli powder (adjust to taste)
1/2 cup water
1/2 tbsp soy sauce
1/2 tsp dark soy sauce
1/2 tsp sugar
1/2 tsp rice vinegar
1 tsp cornstarch mixed with 1 tbsp cold water
1/2 tsp sesame oil
Finely sliced green onion to serve
Add Szechuan peppercorns to a dry skillet and toast until fragrant, about 2-3 minutes over medium heat. Pour into a mortal and pestle and crush into a semi-fine powder.
Bring a small pot of water to a simmer, and stir in the tofu along with a pinch of salt. Simmer for 2-3 minutes to heat the tofu through. Set aside.
In the same skillet where you toasted the peppercorns, heat oil and add the plant-based sausage. Break up the sausage into a crumble and fry until golden brown. Then stir in the doubanjiang, garlic, ginger and chili powder. Fry for another 1-2 minutes.
Pour in the water followed by soy sauce, dark soy sauce, sugar and rice vinegar. Simmer for 3-4 minutes and then stir in the cornstarch mixed with water. Let it thicken for 1-2 minutes and then stir in the crushed peppercorns. Then strain the tofu and gently stir it into the sauce along with the sesame oil.
At this point, you can cook your noodles according to the package directions, drain and place in a bowl. Pour the mapo tofu over the noodles and sprinkle with green onion. Stir to coat the noodles and enjoy!
*I use Korean knife cut fresh noodles, they’re in the frozen section of my local Korean grocery store and I was also able to find them in a local Chinese grocery stores
Quick, easy, delicious, I love noodles. Let me know if you make this, I’ll see you soon!
-Raquel xx
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