Miso Mapo Tofu

Name: Miso Mapo Tofu
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 3 servings
Cuisine: Asian-American
Ingredients: 1 lb silken tofu, gently cubed; 2 tbsp chili oil; 2 tbsp white or red miso paste; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp sesame oil; 2 tbsp vegetable oil; 4 cloves garlic, minced; 1 tbsp fresh ginger, minced; 1/2 tsp Sichuan peppercorns, toasted; 1/2 cup vegetable broth; 2 green onions, sliced; 2 tbsp fresh cilantro, chopped

Silky tofu in a spicy, numbing chili oil sauce with fermented miso and Sichuan peppercorns. A modern fusion twist on the classic that combines umami depth with fiery heat.

22 minMediumServes 3280 cal/serving

Asian-AmericanDinnerStovetopVegetarianVegan

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Ingredients

1 lb silken tofu, gently cubed
2 tbsp chili oil
2 tbsp white or red miso paste
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
2 tbsp vegetable oil
4 cloves garlic, minced
1 tbsp fresh ginger, minced
1/2 tsp Sichuan peppercorns, toasted
1/2 cup vegetable broth
2 green onions, sliced
2 tbsp fresh cilantro, chopped

Instructions

1

Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add 4 cloves minced garlic and 1 tbsp minced fresh ginger, cook for 1 minute until fragrant.
2

Add 2 tbsp white or red miso paste and stir to dissolve, cooking for 1 minute.
3

Add 1/2 cup vegetable broth, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1/2 tsp toasted Sichuan peppercorns. Bring to a simmer.
4

Gently add 1 lb gently cubed silken tofu and simmer for 3-4 minutes, stirring very gently to avoid breaking the tofu. Do not boil.
5

Drizzle with 2 tbsp chili oil and 1 tsp sesame oil. Top with 2 sliced green onions and 2 tbsp chopped fresh cilantro.
6

Serve hot over rice.

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Questions

Is there a substitute for Sichuan peppercorns in Miso Mapo Tofu?

The entry for Miso Mapo Tofu calls for 1/2 tsp Sichuan peppercorns, toasted. In its place: Nothing else produces the numbing tingle. Black pepper with a little lemon zest and ground coriander gives the citrusy bite without it.

Is Miso Mapo Tofu spicy?

Moderately. The heat in Miso Mapo Tofu comes from 1/2 tsp Sichuan peppercorns, toasted. For a milder plate, halve the Sichuan pepper; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Miso Mapo Tofu gluten-free?

Yes. The gluten in Miso Mapo Tofu is 2 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Does Miso Mapo Tofu contain sesame?

Yes: 1 tsp sesame oil. The full allergen list for this entry is gluten, soy and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Miso Mapo Tofu?

Refrigerate what is left of Miso Mapo Tofu within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

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