* 1lb soft or silken tofu * ½ lb Beyond Beef * 1.5 tbsp fermented chili bean paste (doubanjiang) * 1 tsp chili flakes * 1 tsp ginger, minced * 2 cloves of garlic, minced * 80 ml (0.3 cups) vegetable stock * 1 tsp dark soy sauce * ½ tsp sugar * 1 tsp starch * 1 tbsp water * 1 tsp ground sichuan pepper * 2 tbsp vegetable oil * scallions, thinly sliced * rice to serve
### Instructions
1. Remove tofu from package, drain well and cut into 2 cm/1 inch. Cube.
2. In a wok, heat half of the vegetable oil over medium heat. Once hot, add Beyond beef, break it up and fry for approx. 5 min. or until brown and crispy. Remove and set aside.
3. Wipe out the wok. Heat remaining vegetable oil over medium heat. Add fermented chili bean paste and chili flakes, fry for approx. 2 min. until the oil turns red. Then add minced ginger and garlic, fry for 1 min. until fragrant. Deglaze with vegetable stock and bring to a light simmer.
4. Add tofu cubes. Stir carefully so the tofu is covered in the sauce. Add dark soy sauce and sugar. Let simmer over medium-low heat for about 4-5 min. Then add the fried Beyond Beef back.
5. In a small bowl, mix starch with water to make a slurry. Add the slurry into the mapo tofu in 3 batches, until the sauce is thick and glossy. Add half of the ground Sichuan pepper and season with salt to taste if needed.
6. Transfer the mapo tofu to a deep serving plate and garnish with the remaining Sichuan pepper. Garnish with scallions and serve with rice.
Looks great but when I re grow scallions I only keep a small amount of water at the bottom to just cover the roots. Should I fill it more like this showed?
HerderOfWords
I love beyond products. BUT…*sigh*…the sodium content is way too high.
I’m 50 (all people 50 and over should limit sodium intake to 1500 mg a day, which equals *ONE* teaspoon of salt), and recovering from back to back heart attacks.
Incidentally, all nutrition labels assume the consumer is under 50 and has no cardiac issues. The percentages are based on 2300 mg a day, so the are wrong/ misleading from a lot of people.
xanaos
Mapo is such a quick and easy meal. It’s made it into my regular dinner rotation due to this. While I normally make mine with pork (I just get a cheap cubed cut and dice it), beyond is a very easy swap out. Very nice OP.
My method of mapo includes eggplant as well to include some veg (add when the meat is halfway to being cooked), and I use sake mixed with the dobanjang instead of veg stock (this thickens the sauce a bit more – I also use about a TB of cornstarch for my slurry). Mine is clearly a more Japanese influenced take than the OP, but it’s a pretty easy recipe to tweak to preference.
jiaxingseng
Big no for me. You use hard tofu for this. Usually should have red and some brown miso.
And you need star anise. “Ma” in mapo means “numbing”. Without this, how can you say it’s Mapo (or in Chinese, 麻辣豆腐).
This dish is chili corn-starched sauce with wrong type of tofu.
The_Keg
Hi where did you get that enamel pan?
Quizzelbuck
So how many days do I have to wait for me onions to grow? Should I just leave the prepped ingredients out in the mean time?
pachewychomp
When that tofu hit and splattered sauce all over, my eyes immediately looked around to check the blast radius.
For those watching this video thinking “yeah, lemme drop the chunky bits and make it splash!” NO – slide it in from the side otherwise you’re gonna go through a lot of laundry or new shirts and have a stove top that looks like a blood bath…
drche35
What’s the white pan called? I want one!
Azn03
I would do all of this except with impossible meat. There’s just something weird tasting with Beyond, I’ve tried both and definitely impossible eliminates that weird flavor?
Great job OP.
Thesource674
Oh hey you again with zero instruction or ingredient. Downvotes awaaaaay!
4_Alice_4
Me and my partner are beginners in Asian cooking and tried to make this recipe. Tips for others, so you don’t make the same mistakes:
Silken tofu is super soft and is apparently often used as a replacement for cream. Ours fell completely apart and it was not possible to make nice squares, even after drying. It had the consistency of a jelly pudding. “Soft” and “silken” mean different things for different brands, probably.
We also used a carbon steel wok on the designated wok burner on our stove, but even on the lowest gas setting the fluids evaporated way too fast. We didn’t really end up with a sauce. Maybe it would be easier to just use a frying pan on a normal stove burner (?)
So the end result was more a mushy scramble and not at all like the video. It tasted great, though!
12 Comments
### Ingredients
* 1lb soft or silken tofu
* ½ lb Beyond Beef
* 1.5 tbsp fermented chili bean paste (doubanjiang)
* 1 tsp chili flakes
* 1 tsp ginger, minced
* 2 cloves of garlic, minced
* 80 ml (0.3 cups) vegetable stock
* 1 tsp dark soy sauce
* ½ tsp sugar
* 1 tsp starch
* 1 tbsp water
* 1 tsp ground sichuan pepper
* 2 tbsp vegetable oil
* scallions, thinly sliced
* rice to serve
### Instructions
1. Remove tofu from package, drain well and cut into 2 cm/1 inch. Cube.
2. In a wok, heat half of the vegetable oil over medium heat. Once hot, add Beyond beef, break it up and fry for approx. 5 min. or until brown and crispy. Remove and set aside.
3. Wipe out the wok. Heat remaining vegetable oil over medium heat. Add fermented chili bean paste and chili flakes, fry for approx. 2 min. until the oil turns red. Then add minced ginger and garlic, fry for 1 min. until fragrant. Deglaze with vegetable stock and bring to a light simmer.
4. Add tofu cubes. Stir carefully so the tofu is covered in the sauce. Add dark soy sauce and sugar. Let simmer over medium-low heat for about 4-5 min. Then add the fried Beyond Beef back.
5. In a small bowl, mix starch with water to make a slurry. Add the slurry into the mapo tofu in 3 batches, until the sauce is thick and glossy. Add half of the ground Sichuan pepper and season with salt to taste if needed.
6. Transfer the mapo tofu to a deep serving plate and garnish with the remaining Sichuan pepper. Garnish with scallions and serve with rice.
[Source](https://www.instagram.com/p/Crd3_EMJQvo/)
Looks great but when I re grow scallions I only keep a small amount of water at the bottom to just cover the roots. Should I fill it more like this showed?
I love beyond products. BUT…*sigh*…the sodium content is way too high.
I’m 50 (all people 50 and over should limit sodium intake to 1500 mg a day, which equals *ONE* teaspoon of salt), and recovering from back to back heart attacks.
Incidentally, all nutrition labels assume the consumer is under 50 and has no cardiac issues. The percentages are based on 2300 mg a day, so the are wrong/ misleading from a lot of people.
Mapo is such a quick and easy meal. It’s made it into my regular dinner rotation due to this. While I normally make mine with pork (I just get a cheap cubed cut and dice it), beyond is a very easy swap out. Very nice OP.
My method of mapo includes eggplant as well to include some veg (add when the meat is halfway to being cooked), and I use sake mixed with the dobanjang instead of veg stock (this thickens the sauce a bit more – I also use about a TB of cornstarch for my slurry). Mine is clearly a more Japanese influenced take than the OP, but it’s a pretty easy recipe to tweak to preference.
Big no for me. You use hard tofu for this. Usually should have red and some brown miso.
And you need star anise. “Ma” in mapo means “numbing”. Without this, how can you say it’s Mapo (or in Chinese, 麻辣豆腐).
This dish is chili corn-starched sauce with wrong type of tofu.
Hi where did you get that enamel pan?
So how many days do I have to wait for me onions to grow? Should I just leave the prepped ingredients out in the mean time?
When that tofu hit and splattered sauce all over, my eyes immediately looked around to check the blast radius.
For those watching this video thinking “yeah, lemme drop the chunky bits and make it splash!” NO – slide it in from the side otherwise you’re gonna go through a lot of laundry or new shirts and have a stove top that looks like a blood bath…
What’s the white pan called? I want one!
I would do all of this except with impossible meat. There’s just something weird tasting with Beyond, I’ve tried both and definitely impossible eliminates that weird flavor?
Great job OP.
Oh hey you again with zero instruction or ingredient. Downvotes awaaaaay!
Me and my partner are beginners in Asian cooking and tried to make this recipe. Tips for others, so you don’t make the same mistakes:
Silken tofu is super soft and is apparently often used as a replacement for cream. Ours fell completely apart and it was not possible to make nice squares, even after drying. It had the consistency of a jelly pudding. “Soft” and “silken” mean different things for different brands, probably.
We also used a carbon steel wok on the designated wok burner on our stove, but even on the lowest gas setting the fluids evaporated way too fast. We didn’t really end up with a sauce. Maybe it would be easier to just use a frying pan on a normal stove burner (?)
So the end result was more a mushy scramble and not at all like the video. It tasted great, though!