- Super Easy
30 Total TimeTotal Time
To honor Asian American and Pacific Islander Heritage Month, and highlight the diversity and deliciousness of AAPI heritage, we are excited to share delicious Asian plant-based recipes contributed by our very own Impossible Foods team members!
This Impossible Mapo Tofu recipe comes to us from Yiming Chen, a Senior Scientist on the Protein Discovery team. Yiming joined Impossible Foods in 2017, and he loves photography, hiking and cooking.
In his own words, “Mapo Tofu (麻婆豆腐) is a fiery Sichuan classic dish, which is named after the pockmarked wife who invented it at her husband's restaurant in Chengdu. It has a spicy, pungent, and appetizing flavor that goes perfectly with steamed rice. It consists of tofu cooked in a spicy sauce, based on douban jiang (fermented broad bean and chili paste) and douchi (fermented black beans), along with minced beef.”
We think you’ll love this tasty recipe by Yiming that features Impossible™ Burger Made From Plants. Enjoy!
Check out the recipe ingredients to build your shopping list!
- 4 Ounces Impossible Burger
- 1 Teaspoon Cornstarch
- 2 cups plus 2 tablespoons Water
- 2 Cloves Garlic
- 1 Tablespoon Ginger
- 1 Green Scallion
- 1/2 Cup Fermented Bean Paste (Douban jiang)
- 1/4 Cup Fermented Black Bean (Douchi)
- 1 Pound Soft or Silken Tofu
- 1/4 Cup Vegetable Oil
- 1 Tablespoon Sichuan pepper powder (Huajiao)
- 1 Tablespoon Soy Sauce
- 1/4 Teaspoon Sugar
Prep the Ingredients
Mix cornstarch with 2 tablespoons water in a small bowl to make a slurry. Finely mince garlic and ginger. Finely chop the green scallion. Finely chop the douban jiang (fermented bean paste) and the douchi (fermented black bean). Cut the tofu into small 1/2 inch cubes, and then briefly boil in water for a couple of minutes to remove any unpleasant tastes. Drain and cool in a bowl.
Cook the Impossible Burger
Add vegetable oil to a frying pan over medium heat, and then add Impossible Burger and cook at high heat for 1 minute. Add douban jiang (fermented bean paste), and douchi (fermented black bean), stir and cook on high heat for another 1 minute. Add minced garlic and ginger along with about a third of the Sichuan pepper powder, and cook on medium heat for another 1 minute. Add two cups of water, and stir and boil the mixture over medium heat for 3 minutes until red chili oil floats on the surface.
Continue Building the Sauce
Add the soy sauce and sugar to the simmering Impossible Burger mixture, and then gently slide in the tofu cubes, continuing to simmer for 5 minutes. Add half of the cornstarch slurry, stir gently and wait for 30 seconds. Add the remaining half of the slurry, and simmer until the sauce becomes thick, gently stirring the tofu to make sure all the cubes are covered by the chili sauce.
Serve and Enjoy
Transfer into a bowl, and sprinkle with the rest of the Sichuan pepper powder. Top with green scallion, serve and enjoy!