Wednesday, January 29, 2014

Mapo Tofu

Mapo tofu is a popular Chinese dish from the Sichuan province that is known for its heat and "mala" or spicy numbing taste. Mapo means pock-faced grandmother and first originated from a Mapo in Chengdu. I was inspired to create this dish after receiving a sample of Sosu Srirachup, a fairly new artisan sauce.

This ketchup/sauce is made with organic California tomatoes, chili peppers, apple cider vinegar, brown sugar, sea salt, and garlic. It is more like a sauce than a ketchup because it is made completely with fresh ingredients and no tomato paste so using it as a sauce in dishes works out well! I like it because it has a bit of spice, is certified organic, and is a nice balance of sweet and spicy.

I used portobello mushrooms instead of the typical pork in this dish and found that the sauce worked really well as it ended up coating the portobello mushrooms in such a way that they tasted like they were slow cooked, while also providing some great tomato flavor to the soft tofu.

  • 1 Tbsp. sesame oil
  • 2 cloves garlic, diced
  • 1/2 lb. portobello mushrooms (2 caps)
  • 1 jar Sosu Srirachup
  • 1 lb. firm tofu, pressed and cut into cubes
  • 1 Tbsp. tamari
  • 1/4 cup vegetable stock
  • 1/2 cup frozen peas
  • Scallions, chopped, for garnish

Heat a large saute pan over medium heat. Add the sesame oil and brown 2 cloves of diced garlic for up to a minute. Add the portobello mushrooms and cook for 1 minute, then add 1/2 a jar of the Sosu Srirachup. Cook for about 5 minutes.

Add the tofu and the remaining 1/2 jar of Sosu Srirachup, tamari, and vegetable stock. Simmer uncovered for 10 minutes, stirring regularly. Add the peas and cook for another 4 minutes.

Remove from heat and serve, garnishing with scallions.

Full Disclosure: Although the products were provided to me for free to review, that in no way influenced my veracious opinion.  

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