Recipe
Green mapo tofu
A creative green-pepper take on mapo — green Sichuan peppercorn, green chilies, same silky tofu.
- sichuan
- tofu
- experiment
The experimental sibling of the red one. Everything hot in this dish is green: green Sichuan peppercorns (藤椒) for the numbing, fresh green chilies for the heat. It's sharper and more fragrant than the classic — less smolder, more lightning.
Ingredients
0/10 ready
Method
Method
Blanch the tofu cubes in salted simmering water for 2–3 minutes; drain.
Crisp the mince in oil, scoop half out for topping.
Add the green chili paste, green peppercorns, garlic and ginger. Fry gently until the paste loses its raw edge and the oil turns green-gold.
In with the stock and seasoning, then the tofu. Simmer 4–5 minutes.
Thicken with the slurry in two rounds, fold in the scallions, finish with the rattan pepper oil off the heat.
Top with the crispy mince and a dusting of ground green peppercorn. > Keep the heat moderate once the green paste goes in — scorch it and the > whole dish turns khaki and bitter. You want green sauce, not brown.