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Mapo Tofu with Spicy Szechuan Pepper Recipe

Protein-packed

Nut-free option

Freshly Picked

Easy peasy

One-pot recipe

Main meals
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A bowl of Szechuan plant-based tofu curry with peppers and spring onions in spicy red sauce on a wooden table.
A bowl of plant-based Mapo Tofu stew with spring onions, diced tomatoes, and peppers in a spicy Sichuan red sauce.

Tofu has been around for over 2000 years. But could Simon be the first to use two types of tofu in the same recipe?! (Probably not, but hey it’s a VegKit first!) Serve up this spicy little number alongside rice for a bang-up meal.

You will need

Serves 2

  • 200 grams ground firm tofu, minced
  • 1 tablespoon cornstarch
  • 1 tablespoon sweet soy sauce
  • 2 tablespoon water
  • 40 ml peanut oil
  • 2 garlic cloves, diced
  • 2 long red chillies, diced
  • 2 tablespoons Szechuan peppercorns
  • 1/2 red capsicum, diced
  • 1/2 green capsicum, diced
  • 1 1/2 tablespoons light soy sauce
  • 1 tablespoon fermented bean paste or black bean sauce
  • 1 teaspoon sugar
  • 1 1/2 cup water
  • 300 grams semi-firm tofu, cubed
  • 1 spring onion to garnish, sliced

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Directions

5 mins to prep

10 mins to cook

  1. Step 1

    In a bowl, break up the firm tofu into chunks and using the back of a fork, mash until minced.

  2. Step 2

    Add in cornstarch, sweet soy sauce and water and stir well. Allow to rest for 5 minutes.

  3. Step 3

    In a pan with peanut oil, fry off the chilli, garlic and Szechuan pepper until fragrant, then add the minced tofu mixture and stir.

  4. Step 4

    Add the capsicums, soy sauce, sugar and bean paste and stir, following with water. Leave to simmer.

  5. Step 5

    Take the semi-firm tofu cubes and add them to the pan, being careful to not break them as you stir.

  6. Step 6

    Once the mixture has reduced and thickened, remove from heat and serve with a garnish of spring onion.

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Recipe: Simon Toohey

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