Mapo Tofu
Thomas J. Story
Little Fatty Chef David Kuo flavors this Sichuan classic with Omnipork, a new plant-based meat substitute developed in Canada and made in Thailand. Beyond Beef, Incogmeato, or any plant-based ground meat substitutes would also work.
How to Make It
1
In a medium bowl dissolve 1 tsp. salt in 2 cups of water. Add tofu cubes. Let rest for 30 minutes.
2
In a small bowl, combine the Omnipork, dark soy sauce, and ground Sichuan peppercorns. Chill for 30 minutes.
3
In a large pan over high heat, add 2 tbsp. of the vegetable oil. When the oil is shimmering, add scallions and sauté about 2 minutes. Add Omnipork and sauté, breaking it apart into tiny morsels, until cooked through, about 5 minutes more. Transfer meat and onions to a medium bowl and set aside.
4
Add 2 tbsp. oil to the same pan. Add the garlic and ginger and sauté, stirring occasionally, about 2 minutes. Add the ground chilies, fermented black beans, and doubanjiang, and sauté, stirring occasionally, another 2 minutes. Add Shaoxing wine to deglaze the pan, cooking and stirring until the liquid has nearly evaporated. Add chicken stock, mix well, bring to a boil, then reduce heat to a simmer. Simmer for 20 minutes.
5
Return cooked Omnipork mixture to pan and cook over medium heat for 2 minutes. Add kecap manis, drained tofu, and black pepper, and simmer 5 minutes. Gently fold in cornstarch slurry and simmer 1 minute. Serve with a dusting of ground Sichuan peppercorns.
Ingredients
kosher salt
1 lb firm tofu, cut into 1-inch cubes
¼ lb Omnipork, ground
1 ½ tsp dark soy sauce
2 tbsp ground Sichuan peppercorns, plus more for garnish
¼ cup vegetable oil
5 scallions, white part only, thinly sliced
4 cloves garlic, minced
2 tsp minced ginger
2 ½ tbsp ground dried chilies
2 tbsp fermented black beans, soaked, rinsed, and drained
2 tsp doubanjiang (fermented chili bean paste; Korean gochujang is a decent substitute)
¼ cup Shaoxing wine
1 cup chicken stock
1 ½ tsp kecap manis (Indonesian sweet soy sauce; hoisin sauce will work as a substitute)
¼ tsp black pepper
2 tbsp cornstarch mixed with 1 tbsp. water to form a slurry
Directions
1
In a medium bowl dissolve 1 tsp. salt in 2 cups of water. Add tofu cubes. Let rest for 30 minutes.
2
In a small bowl, combine the Omnipork, dark soy sauce, and ground Sichuan peppercorns. Chill for 30 minutes.
3
In a large pan over high heat, add 2 tbsp. of the vegetable oil. When the oil is shimmering, add scallions and sauté about 2 minutes. Add Omnipork and sauté, breaking it apart into tiny morsels, until cooked through, about 5 minutes more. Transfer meat and onions to a medium bowl and set aside.
4
Add 2 tbsp. oil to the same pan. Add the garlic and ginger and sauté, stirring occasionally, about 2 minutes. Add the ground chilies, fermented black beans, and doubanjiang, and sauté, stirring occasionally, another 2 minutes. Add Shaoxing wine to deglaze the pan, cooking and stirring until the liquid has nearly evaporated. Add chicken stock, mix well, bring to a boil, then reduce heat to a simmer. Simmer for 20 minutes.
5
Return cooked Omnipork mixture to pan and cook over medium heat for 2 minutes. Add kecap manis, drained tofu, and black pepper, and simmer 5 minutes. Gently fold in cornstarch slurry and simmer 1 minute. Serve with a dusting of ground Sichuan peppercorns.
