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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