Dinner · 20 min · chinese

Mapo Tofu

Chinese flavors, weeknight effort. Silken tofu meets doubanjiang in a 20-minute dinner worth keeping in rotation. The macros do the talking: 34g protein, 42g carbs, and 50g fat in every 727-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1 block Silken tofu
• 1 tbsp Doubanjiang
• 1/2 tsp Sichuan pepper
• 3 Scallions
• 2 tbsp Vegetable oil
• 2 tbsp Cornstarch slurry

Steps

1. Cut the silken tofu into 1-inch cubes. Handle it gently, since it breaks easily. A sharp knife and slow hands help.
2. Heat the vegetable oil in a large wok or skillet over medium heat. Fry the doubanjiang 1-2 minutes, until it darkens and smells deeply savory.
3. Slide in the tofu cubes, gently pushing them rather than stirring hard, and add 1/2 cup of water. Simmer 4-5 minutes so the tofu drinks up the flavor.
4. Give the cornstarch slurry a stir, drizzle it in, and simmer 1 minute until the sauce turns glossy and clings to the tofu.
5. Off the heat, shower with the ground Sichuan pepper. It should give a gentle tingly buzz, not blow your head off.
6. Scatter the scallions over the top and serve immediately.

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