Sichuan Mapo Tofu with Beans

Sichuan Mapo Tofu with Beans: A beloved dish originating from the Sichuan province, ranking among the top ten famous Chinese cuisines and cherished worldwide, is the Mapo tofu.

Its blend of spicy, rich, and tongue-tingling flavours has won hearts, pairing flawlessly with rice or noodles. Personally, I adore whipping up a quick lunch or dinner of spicy Sichuan Mapo tofu with green beans, especially during cooler seasons. However, this dish is a year-round delight.

But what does ‘Mapo tofu’ mean? The name roughly translates to ‘pockmarked grandma’s tofu,’ reminiscent of comforting homemade tofu. Traditionally, it features soft tofu in a spicy, vibrant red sauce with a touch of ground pork. While many Mapo tofu recipes exist, I’ve crafted a vegan version that stays close to the traditional recipe, enhancing it with green beans for added nutrition and balance.

If you’re not a fan of fiery heat, the beauty of this dish lies in its adaptability. You can easily adjust the spice level by tweaking the amount of Sichuan pepper used as a finishing touch. If you adore tofu and crave a bit of heat, Mapo tofu might just become your new favourite!

Why Green Beans?

Adding green beans to the rich and spicy Sichuan Mapo tofu brings a delightful, tender crunch to the dish, enhancing both its texture and flavour. These beans are not only nutritious but also low in calories, making the meal balanced and healthy. Transitioning to a more active voice, let’s highlight the benefits of incorporating green beans into this vibrant and savoury Mapo tofu recipe.

What is Mala?

MALA, a vital element in perfecting mapo tofu, comes from red Sichuan peppercorns and chilli pepper flakes. When I first tasted mapo tofu, it introduced me to the unique tongue-tingling effect of Sichuan peppercorns. As you bite into these peppercorns, your tongue experiences a mild tingling sensation. Within moments, this sensation subtly transforms into a slight numbing feeling. It’s a strangely captivating encounter commonly found in Sichuan cuisine.

How to make Sichuan Mapo Tofu with Beans:

Prepare the Tofu

To prepare the tofu for Mapo tofu, it’s best to opt for softer, smoother varieties that enhance the dish’s taste. When purchasing refrigerated tofu in plastic containers from the market, look for the ‘soft’ tofu label. Alternatively, in Asian supermarkets, choose the slightly less firm fresh tofu bricks for this recipe; they work well too.

Silken tofu crumbles easily during cooking, so it’s important not to cook it in the wok for too long. To prevent this, consider blanching or soaking the tofu in boiling water for 7-8 minutes. This process not only seasons and warms the tofu but also helps it maintain its shape in the sauce. I’ve learned from a Chinese cookbook that blanching the tofu not only firms it up but also gives it a creamier, more supple texture while retaining its shape when mixed with the sauce

Prepare the Sauce :

Combine chilli bean paste, Shaoxing wine, light soy sauce, Chinkiang black vinegar, and chilli oil in a bowl, whisking until fully blended. In another bowl, mix tapioca starch with 2 tbsp of water, whisking thoroughly to eliminate any lumps.

Heat the wok over high heat until it starts smoking, then add the oil and swirl it around. Next, add the garlic, ginger, and chillies, stirring for a few seconds. Add the green beans and stir-fry for a minute. Incorporate the chilli bean sauce mixture into the wok. Pour in the vegetable stock, stirring everything together. Finally, introduce the tapioca starch mixture (or potato starch mixture), stirring until the sauce thickens. Sprinkle in the ground Sichuan peppercorns.

For a smoother texture, I prefer grinding Sichuan peppercorns in a mortar and pestle as they can be a bit coarse. Optionally, you can add a blend of ground and whole peppercorns to the sauce according to your preference

Helpful Tips and Tricks to Make Sichuan Mapo Tofu with Beans

• Doubanjiang can be challenging to find; purchase it online or from Chinese supermarkets. Alternatively, use Chilli bean paste or any chilli paste.
• For added umami, soak and finely chop dried shiitake mushrooms, then sauté them with garlic, ginger, and chillies.
• Chinese soft tofu yields a tender texture, but ‘soft’ or ‘medium-firm’ tofu from Asian shops also works. Blanch tofu cubes in salty water before cooking to prevent breakage; handle them gently throughout.
• Adjust the quantity of Sichuan chilli bean paste (Doubanjiang) based on saltiness, spiciness, and texture of different brands.
• Substitute soy sauce with tamari soy sauce for a gluten-free option without altering the dish’s flavour.
• When using stock cubes, opt for low-sodium variants to prevent excessive saltiness in the dish.

If you like this tofu recipe you will also love our

1. Crispy Salt and Pepper Tofu with Sichuan pepper
2. Kung Pao Tofu
3. Garlic Peppercorn Tofu

If you tried this recipe or any other recipe on our blog let us know how liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more amazing recipes!!

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Sichuan Mapo Tofu with Green Beans

Serves: 4 Prep Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

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Ingredients

• 1 tbsp peanut oil
• 2 tbsp finely chopped garlic
• 1 tbsp finely chopped fresh ginger
• 2 red chillies, finely chopped
• 250 g green beans, cut into 1"rounds
• 400 g soft tofu

For the Sauce

• 2 tbsp doubanjang (chilli bean paste)
• 2 tbsp Shaoxing wine vinegar
• 1.5 tbsp light soy sauce
• 2 tsp black vinegar
• 1 tbsp chilli oil (homemade or store bought)
• 350-400 ml vegetable stock
• 1 tbsp tapioca starch or potato starch
• ¼ tsp toasted Sichuan pepper, crushed
• 3-4 green onions, finely chopped
• 1 tsp toasted sesame seed 
• 1 tsp toasted sesame oil

method

1. Cut the tofu into 2.5cm / 1inch cubes. Gently slide the cubes into a pot filled with cold water. Add salt. Bring the water to a boil then simmer for a further 2-3 minutes. Drain and set aside.
2. Prepare the sauce : In a small bowl add the chilli bean paste, Shaoxing wine , black vinegar, soy sauce & chilli oil, whisk until all the ingredients are mixed together. Keep aside
3. In another small bowl add the tapioca starch or potato starch. Add 2 tbsp of water and mix well so that no lumps remain. Keep aside.
4. Heat a wok over high heated add the peanut oil.  Add ginger, garlic and chillies then leave to sizzle for 10-15 seconds. Add minced mushrooms if using, stir fry until the mushroom are soft for 2-3 minutes.
5. Add the green beans , stir fry for a minute.  Now add the chilli bean mix and cook for a few seconds. Add the vegetable stock , stir well to combine and bring it to a boil. Add the tofu and pot in the tapioca starch slurry and stir gently  with a rubber spatula until the sauce thickens. Drizzle 1 tsp of roasted sesame oil. Sprinkle the Sichuan pepper, taste and adjust the seasonings. 
6. Transfer to a serving plate, garnish with green onions , sesame seeds and serve hot with steamed rice.

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