Vegan Sichuan Style Mapo Tofu - A traditional dish from the Sichuan province in China. This dish is super flavourful, packed with plant based protein and very Sichuan style ingredients. These might be hard to come by in a western supermarket, but in a Chinese supermarket this would be much easier to find.
The Sichuan peppers are the most important ingredient in this dish, and you gotta have the real good kind. The kind that, when you eat a whole pepper corn you get a numb tongue, then you know you have the right kind ! The taste is kind of citrussy, peppery, and hints of menthol, juniper, blackcurrant and pine flavours. Very unique, so you can't substitute the flavour with black pepper or other peppers. I was so lucky to be gifted some real good peppers from some friends who actually introduced me to this dish as well (Thank you guys !). Besides the peppers, it's also important to have the two different kinds of bean paste. If you cannot find them AT ALL, you are able to substitute with some red miso paste, and then add chili or chili paste for the heat - lots of it. This version is a Japanese style Mapo Tofu, also referred to as "Mabo Dofu" instead, where Japanese ingredients such as sake and mirin is used, with a light sprinkle of Sichuan peppers. But please try this original Sichuan style, you wont regret it, and it has the authentic Mapo Tofu flavour ! It's also a dish that's suppose to be VERY spicy, here I have spiced it so most (i think) westerners would handle the heat, and of course you could spice it up more with additional chili oil, paste or flakes !
#mapotofu #vegan #veganfood #vegandinner #veganshare #vegandaily #veganfeature #thefeedfeedvegan #chinesefood #chinese #bean #tofu #chili #sichuan #spicy #dinner #comfort #asianfood #spring