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BLACKLAND RECIPE

Mapo-Style Chili Crisp Tofu

Silken tofu and mushrooms simmer in a savory chile sauce inspired by the comforting format of mapo tofu. This streamlined meatless version uses BLACKLAND Spicy Chili Crisp near the finish for texture and sustained heat; it does not claim a traditional preparation.
Total time
30 min
Servings
4 servings
Recipe heat
Hot
Recommended
BLACKLAND Spicy Chili Crisp
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A dark ceramic bowl filled with white rice, topped with soft tofu cubes in a savory mushroom sauce, generous spoonfuls of vibrant red chili crisp, and fresh sliced scallions, set on a textured stone surface with an elegant dark spoon.

Ingredients

  • 14 ounces soft tofu, cut into 1-inch cubes
  • 1 tablespoon avocado oil or another neutral high-heat oil
  • 8 ounces cremini mushrooms, finely chopped
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons low-sodium soy sauce
  • 1 cup low-sodium vegetable broth
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 3 tablespoons BLACKLAND Spicy Chili Crisp
  • 3 scallions, sliced
  • Cooked rice, for serving

Instructions

  1. Heat oil in a wide skillet over medium-high. Cook mushrooms until browned and their liquid evaporates, 6 to 8 minutes. Add ginger and stir 30 seconds.
  2. Add soy sauce and broth. Gently slide in tofu and simmer for 5 minutes.
  3. Stir the cornstarch mixture again, then pour it around the tofu. Simmer gently until the sauce thickens, about 2 minutes.
  4. Remove from heat and fold in BLACKLAND Spicy Chili Crisp without breaking the tofu. Finish with scallions and serve over rice.

Serving and finishing note

Add another spoonful at the table for extra heat.