Mapo Doufu vegetarian

Ingredients for 2 servings:

• 300 g silken tofu
• 50 g soy granules, fine
• 150 ml water
• 1 tsp herbal salt
• 3 cm ginger
• 2 garlic cloves
• 2 Thai chili peppers, red and green
• 1 tbsp Szechuan pepper, very finely ground
• 2 tbsp oil, neutral, e.g. peanut oil
• 1 tbsp bean sauce (brown bean sauce – Doubanjiang), spicy
• 3 tbsp soy sauce
• 100 ml water
• 2 spring onions (approx. 100 g)
• 1 tsp sesame oil, roasted

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

an exotic and spicy dish of Sichuan cuisine, refined but without meat

First, pour 150 ml of boiling water over the soy shreds and add 1 teaspoon of herb salt. The mixture needs to swell for about 20 minutes. In the meantime, carefully drain the silken tofu a little with kitchen paper and cut it into 1-2 cm cubes. Finely slice the green parts of the spring onions and sprinkle them over the dish at the very end. Slice the other parts a little thicker and cook them with the onion. Finely dice or grate the ginger and garlic. If you don’t like it too spicy, slice the chili peppers lengthwise and remove the seeds before slicing them into fine rings. It’s best to wear gloves. Lightly roast the Szechuan peppercorns without oil in a hot pan. Then grind it very finely with a mortar and pestle or an electric spice grinder; otherwise, the dish will take on a sandy texture. Heat the oil in a wok, fry the spices, chili peppers, ginger, and garlic, and add the soy shreds. If there’s still liquid, let the mixture simmer until it has evaporated and the soybean strips have browned. Now add the bean sauce, the thick spring onion pieces, the soy sauce, and the water, and then the silken tofu. Fold in gently so it doesn’t fall apart! Cook for a few more minutes. Normally, you don’t need to thicken the dish. Finally, scatter the thin green spring onion rings over the dish and drizzle with a little sesame oil. Serve with rice.