Name: Szechuan Mapo Tofu 麻婆豆腐
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 200g Impossible Burger (plant-based meat alternative); 400g Firm Tofu, cubed (or silken tofu if you prefer); 2 tbsp vegetable oil; 1 tbsp light soy sauce; 1 tbsp dark soy sauce; 1/2 tbsp black bean sauce with garlic; 1 tbsp Szechuan peppercorn, more if you prefer spicier; 3 tablespoon ginger, grated; 6 cloves garlic, minced; 1.5 teaspoon corn starch; 2 cups vegetable broth; 1 stalk of green onions, finely chopped for garnish; drizzle of XO chili oil to taste; 1/2 small carrot, diced (optional); white jasmine rice for serving

Szechuan Mapo Tofu 麻婆豆腐

Szechuan Vegan Mapo Tofu 麻婆豆腐 – meet this classic and innovative modern take on this Chinese dish. It has a nice firm bite that goes really well with the creamy softness of tofu with extra lip-tingling heat from Szechuan peppercorns!

Call this Mapo Tofu 2.0. After our Not So Spicy Mapo Tofu recipe shared not too long ago made with mushrooms, I decided to make this classic home-cooked Chinese Cantonese dish with plant-based burger patties. I used Impossible Foods plant-based patty for a healthier vegetarian mapo tofu version. Quick, easy recipe in 15 minutes Chinese recipe!

Author: Nancy
Prep Time: 5
Cook Time: 10
Total Time: 15 minutes
Yield: 2-4 servings 1x
Category: main dishes, entree
Method: stir fry
Cuisine: Chinese
Diet: Vegan

Ingredients

Scale

200g Impossible Burger (plant-based meat alternative)
400g Firm Tofu, cubed (or silken tofu if you prefer)
2 tbsp vegetable oil
1 tbsp light soy sauce
1 tbsp dark soy sauce
1/2 tbsp black bean sauce with garlic
1 tbsp Szechuan peppercorn, more if you prefer spicier
3 tablespoon ginger, grated
6 cloves garlic, minced
1.5 teaspoon corn starch
2 cups vegetable broth
1 stalk of green onions, finely chopped for garnish
drizzle of XO chili oil to taste
1/2 small carrot, diced (optional)
white jasmine rice for serving

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Instructions

In a heavy bottomed non-stick Wok or Cast Iron, heat oil over medium high heat. Let the oil simmer, not smoke.
Sautee garlic, ginger and onions, stir for 30 seconds.
Break apart Impossible Burger into the pan. Stir until golden browned and fragrant, about 5 mins. Remove from pan and set aside.
In the same heavy bottomed non-stick Wok or Cast Iron over medium high heat, stir together light soy sauce, dark soy sauce, black bean sauce with garlic, Szechuan peppercorns, and 2 cups of vegetable broth and bring to a simmer. Add in carrots and cook for 3 minutes or until carrots are soft.
In a separate small bowl, dissolve 1.5 teaspoons of corn starch into cold water, add this mixture into your pot, and stir evenly. Add more if you prefer your mapo tofu thicker.
Add your previously cooked Impossible Burger and tofu and sesame oil and stir gently.
Add
Adjust your spice preference. If you do not find it spicy enough, add a little bit more Szechuan peppercorns.
Garnish with finely chopped green onions.
Serve and enjoy over jasmine white rice!