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ImpossibleTM Mapo Tofu Recipe

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Steaming Impossible™ Mapo Tofu, made with Impossible™ Burger.
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  • 4

    Servings
  • Not Too Tricky
  • 13

    Ingredients
  • 30 min

    Preparation
  • 30 min

    Cooking
  • 60 Total Time

    Total Time

Mapo Tofu is one of the most popular Sichuan dishes. And it’s easy to see why: it combines a medley of intense flavors with tofu to produce an irresistible main course. It’s hearty, tasty and satisfying. Our Impossible™ Burger take on this classic Chinese recipe will become a regular in your kitchen.

First of all, what is Mapo? The word itself is a portmanteau. (A portmanteau is a word that combines parts or sounds of two other words. For instance, “motel” is a combination of motor and hotel.) The words and sounds that are combined here are ma from the word mazi, which means pock-mark, and po from popo, which means old woman or grandmother. So what this portmanteau word means is ‘pock-marked old woman.” Adorable, right? The story goes that there was a pock-marked old woman who ran a restaurant in Chengdu and invented a version of the dish. And she served it so steaming hot that it made the diner break out in a sweat while eating it -- count us in!

Eating great food means your whole body should experience it, not just your taste buds. Mapo Tofu is one of those whole-body dishes. Traditionally, Mapo Tofu is served with beef. This Impossible™ Burger version of this dish, made from plants, is just as delicious and better for the planet.

Our recipe also includes a neat little technique for you to use to keep your tofu firm: soak the tofu in salted water for 20 minutes while you do your prep. You are going to be covering your tofu with a spicy sauce and then cooking it, so making sure the tofu stays firm is critical. Between the bean curd and the Impossible Burger, you will have a spicy and exciting feast. Enjoy!

13 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 12 Ounce Package Impossible Burger
  • 2 Packages Medium Firm Tofu
  • 2 Spring Onions
  • 2 Teaspoons Ginger
  • 2 Cloves Garlic
  • 2 Tablespoons Spicy Chili Bean Sauce
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Rice Wine
  • 2 Teaspoons Sugar
  • 2 Teaspoons Cornstarch
  • 2 Teaspoons Szechuan Peppercorn
  • 2 Tablespoons Oil
  • 1/2 Cup Water
6 steps
  1. PREP YOUR INGREDIENTS

    Ingredients used

    • 2 Packages Medium Firm Tofu
    • 2 Spring Onions
    • 2 Teaspoons Ginger
    • 2 Cloves Garlic

    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.

  2. MAKE THE SZECHUAN PEPPERCORN OIL

    Ingredients used

    • 2 Teaspoons Szechuan Peppercorn
    • 2 Tablespoons 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.

  3. COOK THE IMPOSSIBLE BURGER

    Ingredients used

    • 12 Ounce Package Impossible Burger

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

  4. MAKE THE MAPO TOFU

    Ingredients used

    • 2 Tablespoons Spicy Chili Bean Sauce
    • 2 Tablespoons Soy Sauce
    • 2 Tablespoons Rice Wine
    • 2 Teaspoons Sugar
    • 1/2 Cup Water

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

  5. FINISH IT OFF

    Ingredients used

    • 2 Teaspoons Cornstarch

    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.

  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.