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Ingredients
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Main Ingredients
Sauce Ingredients
Garnish
Method
Preparation of Rice
- 1
Cook the Rice
Rinse 1 cup of white rice under cold water until the water runs clear. In a pot, combine the rinsed rice with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 18-20 minutes until the rice is tender. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
Preparation of Tofu
- 2
Prepare Tofu
Cut the firm tofu into 1-inch cubes. Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.
Making the Sauce
- 3
Prepare the Sauce
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add minced garlic and ginger, and sauté for about 1 minute until fragrant. Stir in the Sichuan peppercorns and doubanjiang, cooking for another 1-2 minutes.
- 4
Combine Ingredients
Add the soy sauce and vegetable broth to the skillet. Bring the mixture to a simmer. In a small bowl, mix the cornstarch and water together to create a slurry. Stir the slurry into the sauce, cooking until the sauce thickens, about 2-3 minutes.
- 5
Add Tofu
Gently fold the cooked tofu into the sauce, making sure to coat the tofu evenly. Allow it to cook for another 2-3 minutes to heat through.
Serving
- 6
Plate the Dish
Serve the Ma Po Tofu over a bed of fluffy white rice. Drizzle with sesame oil and chili oil according to your taste. Garnish with chopped green onions. Enjoy your spicy vegetarian meal!
