Choosing Chia · by Jessica Hoffman★ 5.0
Vegetarian Mapo Tofu
NUTRITION · PER SERVING20M COOK
CAL 8%·PRO 18%
CARBS 8G19% OF CAL
1G FIBER4G SUGAR3G OTHER
FAT 12G66% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Silky tofu in a numbing, spicy chili bean sauce with Sichuan peppercorns and aromatic spices. A vegetarian version of the Chinese classic, savory and deeply comforting.
mainchinesestir frytofu🍜 wokdairy freeveganvegetarian
View the full recipe on Choosing Chia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tbsp vegetable oil
- 1 tbsp Sichuan peppercorns
- 1-inch cube ginger, finely chopped
- 2 garlic cloves, finely chopped
- 2 tbsp fermented chili bean paste (also called doubanjiang)
- 1-2 tbsp soy sauce
- 1/2 tbsp brown sugar
- 3/4 cup low-sodium vegetable broth
- 1/2 tbsp cornstarch mixed with 1/2 tbsp cold water
- 1 pack soft tofu
- 1 tsp sesame oil
- sliced scallions for serving (optional)
At a glance
PER SERVING · TIME 20M
CAL 8%·PRO 18%
CARBS 8G19% OF CAL
1G FIBER4G SUGAR3G OTHER
FAT 12G66% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 503mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 202mg
- Calcium
- 139mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 503MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.