Figgy Mapo Tofu Tagine

We’re excited to share this unique recipe for a Figgy Mapo Tofu! The sweetness of the dried figs balances out the spicy numbing málà of the Sichuan peppercorns and chilis.

Mapo Tofu is one of the top five most-ordered Chinese dishes in the world! The use of tagine is the perfect way to bring the flavors together, as well as a beautiful way to present the final dish.

Recipe by Bittersweet Blog for Hodo.

Prep Time: 3 minutes
Cooking Time: 25 minutes

Makes 3-4 servings

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Ingredients

1 (10 oz) package Hodo Firm Tofu, cut into 1-inch cubes
4 oz (1/2 cup) Orchard Choice Mission Figs, minced
2 tbsp neutral oil (such as rice bran, peanut, or grapeseed oil)
1 tbsp toasted sesame oil
3 cloves garlic, minced
1-inch fresh ginger, peeled and minced
1 – 2 fresh red chilis, thinly sliced, or 1 – 2 teaspoons crushed red pepper flakes
1 tsp whole Sichuan peppercorn
1/2 tsp ground white pepper
3 tbsp fermented black beans
1 tbsp soy sauce
1 tbsp black vinegar
1/2 cup mushroom stock or vegetable stock
2 tsp cornstarch

To Serve:

2 – 3 cups pre-cooked Lotus Foods jasmine rice
2 – 3 scallions, thinly sliced

We’re excited to share this unique recipe for a Figgy Mapo Tofu! The sweetness of the dried figs balances out the spicy numbing málà of the Sichuan peppercorns and chilis.

Mapo Tofu is one of the top five most-ordered Chinese dishes in the world! The use of tagine is the perfect way to bring the flavors together, as well as a beautiful way to present the final dish.

Recipe by Bittersweet Blog for Hodo.

Prep Time: 3 minutes
Cooking Time: 25 minutes

Makes 3-4 servings

Preparation

Notes: If black vinegar (chinkiang vinegar) is unavailable, substitute an equal measure of balsamic. Though the fermented black beans add a distinctive taste that’s hard to replicate, the same amount of red miso paste can be substituted in a pinch.

Method

Place both oils in a tagine or large saucepan and set over medium heat. Swirl gently to coat the bottom.
Once shimmering, add the garlic, ginger, chili, white pepper, and Sichuan peppercorns, sauteing for 1 – 2 minutes or until aromatic.
Add the figs and stir thoroughly, making sure there’s nothing sticking to the bottom. Cook for 5 – 7 minutes, stirring frequently until the figs have softened.
In a separate container, whisk together the black beans, soy sauce, vinegar, stock, and cornstarch. Once the mixture is completely smooth, pour it in and mix throughout to incorporate. Let simmer gently for about 2 minutes, until the liquid has thickened.
Gently add the tofu, folding the mixture rather than stirring to prevent the cubes from getting smashed. Turn down the heat to low and gently simmer for about 15 minutes, until the tofu has absorbed some of the flavorful sauce and is hot all the way through
Serve immediately over cooked rice. Top with scallions, to taste.