
Impossible™ Mapo Tofu
4 Servings
13 Ingredients
60’ Total time=30’ Cooking + 30’ Preparation

Let's Get
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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