Spicy Mushroom Mapo Tofu
Silky tofu and meaty mushrooms in a numbing, fiery Sichuan sauce that hits in under 20 minutes. One skillet, maximum flavor.
- Total time
- 18 min
- Servings
- 2
- Calories
- 248
- Protein
- 18g
comfortboldchinesevegetariandairy-freetofusilkytender
Ingredients
- 14 oz firm tofu, pressed and cubed
- 8 oz cremini mushrooms, halved
- 2 tbsp gochujang (Korean red chili paste)
- 2 tbsp soy sauce
- ½ tsp Sichuan peppercorns, crushed
- 2 whole scallions, sliced
Instructions
- 1
Heat oil in a 10-inch skillet over medium-high until shimmering, about 90 seconds.
- 2
Add mushrooms and cook undisturbed for 2 minutes until golden, then stir and cook 2 more minutes.
- 3
Stir gochujang and soy sauce together in a bowl, then pour into the skillet with 1/4 cup water.
- 4
Add tofu cubes and Sichuan peppercorns, gently toss to coat, and simmer 4 minutes until sauce thickens.
- 5
Scatter scallions over the top and serve over steamed rice immediately.
Tools you’ll need
- 10-inch skillet
- small bowl
- wooden spoon
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