This vibrant Ma Pa Dofu brings the bold, numbing-spicy heat of Sichuan cuisine to your home kitchen. Silky cubes of firm tofu are gently simmered in a fragrant sauce made from red miso, shoyu, and creamy cashew butter, balanced with a hint of vinegar and sweetness. Aromatics like fresh ginger, garlic, and minced red chilies infuse the dish with deep flavor, while sliced mushrooms add a satisfying earthy texture. It’s a quick, plant-based main thatâÂÂs perfect for weeknight dinners or when you crave something comforting yet exciting. Serve it steaming hot over rice for a complete, satisfying meal.
Ma Pa Dofu
Description
This vibrant Ma Pa Dofu brings the bold, numbing-spicy heat of Sichuan cuisine to your home kitchen. Silky cubes of firm tofu are gently simmered in a fragrant sauce made from red miso, shoyu, and creamy cashew butter, balanced with a hint of vinegar and sweetness. Aromatics like fresh ginger, garlic, and minced red chilies infuse the dish with deep flavor, while sliced mushrooms add a satisfying earthy texture. It&# 226;ÂÂs a quick, plant-based main thatâÂÂs perfect for weeknight dinners or when you crave something comforting yet exciting. Serve it steaming hot over rice for a complete, satisfying meal.Ingredients
Directions
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Press the tofu to remove excess water, then cut it into 1/2-inch cubes.
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In a small bowl, combine the red miso, shoyu, honey, cashew butter, and vinegar. Mix well until smooth and set aside.
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In a separate small bowl, dissolve the arrowroot or cornstarch in 2 tablespoons of water. Set aside.
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Heat the oil in a wok or large skillet over medium-high heat.
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Add the grated gingerroot, minced garlic, and minced red chilies to the hot oil. Sauté for 2 to 3 minutes until fragrant, being careful not to burn the garlic.
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Add the thinly sliced mushrooms and the whites of the green onions. Sauté for 2 to 3 minutes more until the mushrooms begin to soften.
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Gently add the tofu cubes to the wok. Sauté for about 1 minute to warm through, avoiding excessive stirring to keep the tofu intact.
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Pour the miso sauce mixture into the wok. Stir gently to combine with the tofu and vegetables.
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Reduce the heat to low and let the mixture simmer gently for 1 minute to allow flavors to meld.
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Stir in the dissolved arrowroot mixture. Simmer for about 30 seconds more, or until the sauce has thickened and coats the tofu.
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Remove from heat. Garnish with the green onion greens and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 74.5kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 8.5mg1%
- Total Carbohydrate 16.5g6%
- Dietary Fiber 1.1g5%
- Sugars 0.5g
- Protein 3.2g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To keep this recipe fully vegan, substitute honey with agave nectar or maple syrup.
For a more authentic Sichuan flavor, add 1/2 teaspoon of Sichuan peppercorns (toasted and lightly crushed) to the oil at the beginning of cooking.
Use firm or extra-firm tofu for best results. Pressing the tofu helps it absorb the sauce better and prevents it from breaking apart.
If you prefer a spicier dish, increase the number of red chilies or add a dash of chili oil.
Serve hot over steamed white rice or noodles to soak up the delicious sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if the sauce has thickened too much.
