Chili Crisp Mapo Tofu with Mushrooms
Silky tofu and meaty mushrooms in a fiery Sichuan-inspired sauce with numbing heat and savory depth. Ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 248
- Protein
- 18g
comfortboldchinesevegetarianvegantofusilkytender
Ingredients
- 8 oz mushrooms (cremini or shiitake), chopped
- 14 oz firm tofu, pressed and cubed
- 3 tbsp chili crisp (sambal or Lao Gan Ma)
- 2 tbsp soy sauce
- ½ tsp Sichuan peppercorns, crushed
- 2 stalks scallions, chopped
- 1 tbsp ginger, minced
Instructions
- 1
Heat 2 tbsp neutral oil in a large skillet over medium-high until shimmering, about 1 minute.
- 2
Add mushrooms and cook until golden and moisture releases, stirring often, about 5 minutes.
- 3
Stir in ginger and cook until fragrant, about 30 seconds.
- 4
Add tofu cubes, chili crisp, soy sauce, and Sichuan pepper; stir gently until coated.
- 5
Simmer for 3 minutes, letting flavors meld; the sauce should look glossy and cling to tofu.
- 6
Scatter scallions on top and serve immediately over rice.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- tofu press (or paper towels and a heavy plate)
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