Steaming Impossible™ Mapo Tofu, made with Impossible™ Burger.

Impossible™ Mapo Tofu

4 Servings

13 Ingredients

By Impossible Foods

Impossible Foods

60’ Total time=30’ Cooking + 30’ Preparation

If there's one Chinese dish you should learn how to make, it's mapo tofu. Mapo tofu is a popular Sichuan dish, and has the characteristic Sichuan flavors of salty, spicy, numbing, fragrant. This recipe seamlessly combines the bold flavors of traditional Mapo Tofu with the meatiness of Impossible™ Beef Meat From Plants, creating a dish that's both comforting and satisfying.
Mapo tofu is a special sensory experience. Each bite bursts with spicy, numbing Sichuan peppercorns, balanced by the silky texture of tofu and the heartiness of Impossible Beef. Perfect for vegetarians and meat-lovers alike, this dish promises to elevate any weeknight dinner. Serve Impossible Mapo Tofu over a steaming bowl of white rice. Make yourself a big batch - you're going to want leftovers!

This recipe is made with Ground Beef Meat From Plants

Nutritional informationWhere to buy

Let's GetCooking

13 Ingredients

  • Package Impossible Beef, 12 Ounce
  • 2 Spring Onions
  • Ginger, 2 Teaspoons
  • Garlic, 2 Cloves
  • Spicy Chili Bean Sauce, 2 Tablespoons
  • Tamari Soy Sauce, 2 Tablespoons
  • Rice Wine, 2 Tablespoons
  • Sugar, 2 Teaspoons
  • Cornstarch, 2 Teaspoons
  • Medium Firm Tofu, 2 Packages
  • Szechuan Peppercorn, 2 Teaspoons
  • Oil, 2 Tablespoons
  • 0.5 cup Water

How to prepare

Step 1: PREP YOUR INGREDIENTS

To prevent tofu from becoming watery, soak tofu in salted water for 20 minutes. This will keep the texture of the tofu firm. Rinse and pat dry. Cut into small pieces and set aside. Mince the spring onion, ginger and garlic.

Step 2: MAKE THE SZECHUAN PEPPERCORN OIL

Heat 2 tablespoons of oil in a frying pan over medium heat. Add Szechuan peppercorn and cook for 1 minute until fragrant. Remove from heat, discard the Szechuan peppercorns and set aside the Szechuan pepper oil for later use.

Step 3: COOK THE IMPOSSIBLE BEEF

Using the same frying pan, sauté minced garlic and ginger with 4 tablespoons of oil over medium high heat until fragrant. Crumble in Impossible Beef and cook for 5-7 minutes until browned.

Step 4: MAKE THE MAPO TOFU

Add in spicy chili bean sauce and stir fry the ingredients until fragrant. Then add in rice wine and tamari soy sauce, and stir well. Add in the water and bring it to a boil. Add in diced tofu, cover and let it simmer for 3-5 minutes.

Step 5: FINISH IT OFF

Mix the cornstarch with 2 tablespoons of water. Remove the lid and add in the cornstarch mixture. Cook until the sauce has thickened and remove from heat.

Step 6: SERVE, SHARE, AND ENJOY

Transfer to a serving plate and pour the prepared Szechuan peppercorn oil over the tofu. Top with spring onion and serve immediately. Makes 4 portions.

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Cooking Ground Beef Meat From Plants once a week for one year means your
will be reduced by 1,274 gallons
Bottle of water

Which is the equivalent of730dayspersonal water usage

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