The Foodhall Cookbook: Mapo Tofu Szechuan Peppercorns

The Foodhall Cookbook series continues with Chef Kelvin Cheung’s Mapo Tofu Szechuan Peppercorns. A signature Szechuan dish of tofu, mushrooms and green beans with a spicy twist, this is a classic recipe to add to your repertoire of home-cooked Asian dishes!


Mapo Tofu Szechuan Peppercorns

Kelvin Cheung for The Foodhall Cookbook
A signature Szechuan dish of tofu, mushrooms and green beans with a spicy twist, this is a classic recipe to add to your repertoire of home-cooked Asian dishes!
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Course Main Course
Cuisine Asian
Servings 2

Ingredients
  

  • 1 ¼ cups /300 gm silken tofu, diced into big pieces
  • 5 tsp / 25 ml sesame oil
  • 2 tsp / 10 gm ginger, sliced
  • 2 tsp / 10 gm cloves garlic, sliced
  • 50 gm or 25 gm jalapeños, sliced or green chillies (adjust the spice level as desired)
  • 6 ½ tbsp / 100 gm mushrooms, sliced
  • ¼ cup / 60 gm green beans, cut
  • 6 ½ tbsp / 100 ml vegetable stock
  • 2 tbsp / 30 ml sambal oelek
  • 5 tbsp / 75 ml oyster sauce
  • 2 tsp / 20 ml dark soy sauce
  • 1 tbsp / 15 gm Arqa Szechuan peppercorns, freshly ground
  • 4 tbsp / 60 gm corn starch
  • 2 scallions, thinly sliced

Instructions
 

  • Heat the sesame oil in a pan on low to medium heat; add the ginger, garlic and jalapeños or green chillies (as desired); sauté until fully cooked.
  • Add the mushrooms and sauté for 4-5 minutes. Add the green beans and sauté for another minute. Add the vegetable stock, along with the sambal oelek, oyster sauce, dark soy sauce and Szechuan pepper; mix well. Bring to the boil.
  • Add the diced tofu and heat through.
  • Make a slurry with the corn starch and quickly stir in to prevent the mix from forming lumps.
  • Serve hot, garnished with sliced scallions and a dash of sesame oil.
Keyword Chef Kelvin Cheung recipes, easy asian recipes, foodhall india recipes, Mapo Tofu Recipe, simple vegan recipes, the foodhall cookbook

THE FOODHALL COOKBOOK

Curated by India’s leading gourmet and lifestyle store, Foodhall IndiaThe Foodhall Cookbook brings together a medley of globe-trotting recipes from a roster of well-known and much-loved chefs in the country. All ingredients are available at Foodhall India.

BROWSE MORE RECIPES FROM FOODHALL


You May Also Like To Browse…

Vegan Sundubu Jjigae (Spicy Soft Tofu Stew)
Pronounced SOON-DOO-BOO  JIG-AY, this hot and spicy Korean soft tofu stew stars shades of heat from gochugaru (a Korean spice mix) foiled by the melt-in-your-mouth texture of creamy tofu. Serve this vegan Sundubu Jjigae with the rice of your choice (short grain rice preferably).
GET THIS RECIPE
Creamy Vegan Peanut Ramen Bowl
A vegan take on ramen with a Thai twist. This recipe is as impressive as it is craveable on the days when you want to add colour and cathartic comfort to your table! Gussy it up with your favourite veggies, tofu and chewy ramen noodles for a well-balanced one-bowl meal.
GET THIS RECIPE
easy Asian recipes

We’d love to hear from you! Do let us know if you try this recipe – you can leave a comment below and/ or tag us in your delicious creations on Instagram @the_foodiediaries.

Latest Instagram Posts

Browse More Recipes


Get the latest reviews, recipes & recommendations, delivered straight to your inbox:

Processing…
Success! You're on the list.

Follow Us

Copyright The Foodies Diaries® 2020. All rights reserved.

One Comment

Leave a Reply

Recipe Rating