Heat Up and Cook Time: 3 hours and 20 minutes
Active Time: 15 minutes
Mapo Tofu is soft tofu cooked in a spicy red chili sauce that originates from the Sichuan province. The dish uses a fermented, spicy broad bean paste to give it much of its spice which can be found in any Asian specialty foods store and some Asian sections of grocery stores. This dish also calls for Sichuan peppercorns which give the mouth a numbing, tingling sensation. The bean paste and peppercorns together form a sensation known as málà in Chinese meaning numbing-spiciness which is a unique and very tasty combination. This dish is delicious and surprisingly packed with protein even though it’s completely vegan.
- 8 oz shiitake mushrooms, chopped
- ¼ cup scallions, sliced, white and green parts separated
- 2 tbsp vegetable oil
- 1 tsp red pepper flakes (or to taste based on spice preference)
- 2 tbsp fermented spicy broad bean paste (doubanjiang)
- 1 tbsp minced garlic
- 1 tbsp grated ginger
- 15 oz soft tofu (do not use silken), cut into 1” cubes
- 2 tsp soy sauce
- 1 tsp toasted sesame oil
- 1 tsp Sichuan peppercorns, crushed
- 1 tbsp cornstarch, whisked into 2 tbsp water
- ⅔ cup jasmine rice
- Cilantro leaves, for garnish
Divide mushrooms, white parts of the scallions (set aside green parts), olive oil between two Suvie pans. Broil for 10 minutes. Add red pepper flakes, spicy broad bean paste, garlic, and ginger to mushrooms and broil for another 5 minutes.
Meanwhile, gently combine the tofu, soy sauce, sesame oil, peppercorns, and cornstarch in a mixing bowl. When the broil is finished, drain and discard the liquid from the mushrooms, then add them to the bowl. Mix gently as to not break up the tofu and pour back into a single Suvie pan. Load into upper cooking zone of Suvie.
Add jasmine rice and 2 tsp salt to starch pan. Load into Suvie. Fill the reservoir, enter the Slow Cook settings and cook now or schedule.
My Cook > Slow Cook & Starch Settings
High, 2 hours
Starch: 15 minutes
After the cook remove the pans from Suvie. Gently mix the mapo tofu to combine. Divide the rice among four bowls. Top with the mapo tofu. Sprinkle green scallions and cilantro over the mapo tofu.
Nutrition Info per Serving: Calories 620, Protein 25g Fat 25g, Sodium 580mg, Carbs 103g