Mapo-Style Tofu Bowl
Silken tofu in a numbing, spicy Sichuan-inspired sauce with edamame and scallions, aromatic and addictive.
20minutes
4servings
280calories
14gprotein
$1.90per serving
Ingredients (serves 4)
- 2 blocks silken tofu
- 1 cup edamame
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp chili paste
- 3 cloves garlic
- 1 tbsp fresh ginger
- 1 tsp Sichuan peppercorns
- Scallions
- Cooked rice
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Save this recipeInstructions
- 1
Cut silken tofu into cubes. Cook edamame according to package directions.
- 2
Toast Sichuan peppercorns in a dry skillet for 1 minute. Crush and set aside.
- 3
Whisk together soy sauce, rice vinegar, sesame oil, chili paste, minced garlic, and ginger.
- 4
Heat a wok over medium heat. Pour sauce in and warm through, 1 minute.
- 5
Gently add tofu cubes and edamame. Heat through for 2 minutes.
- 6
Serve over rice. Garnish with crushed Sichuan peppercorns and sliced scallions.
