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Sichuan Mapo Tofu | Lightning-Fast from the Wok
(0)
20 min
Quick
Gurkerl Küche
Aromatischer Tofu in einer herrlich würzigen, leicht pikanten Sichuan-Sauce mit frischem Ingwer, Knoblauch und Jungzwiebeln. Ein veganer Klassiker aus dem Wok, der in unter 20 Minuten auf dem Tisch steht!
Preparation method
Preparation
Rinse the jasmine rice and cook in lightly salted water according to package instructions for approx. 12–15 minutes, then keep warm.
Pat the plain tofu dry with paper towels and cut into approx. 1.5–2 cm cubes. Finely chop the garlic and ginger. Slice the chili pepper in half lengthwise, remove the seeds, and finely slice. Wash the spring onions and cut into rings, separating the white parts from the green parts.
For the sauce, stir the cornstarch into the cold vegetable broth until smooth and lump-free. Then stir in the soy sauce, chili paste, cane sugar, and sesame oil.
Chef's tip
Authentic texture: Let the tofu steep in gently boiling salted water for 2 minutes before frying – this keeps it wonderfully juicy and allows it to absorb the sauce perfectly.
Spice level: For traditional Sichuan heat, a pinch of ground Sichuan pepper can be sprinkled over the dish at the end.
20 min
Under an hour
