Fiery Vegetarian Mapo Tofu with Spicy Twice-Cooked Chard
A spicy hot version of vegetarian mapo tofu served with spicy stir-fried swiss chard. Delicious over a bed of rice.
Yield: 4 servings
For the tofu
  • 1 lb extra firm tofu
  • 4 scallions, green parts thinly sliced
  • 4 tbsp grapeseed oil
  • 2½ tbsp Sichuan chili bean paste
  • 1 tbsp fermented black beans
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • ½ cup vegetable broth
  • 2 tsp potato flour (or cornstarch) mixed with 2 tbsp cold water
For the swiss chard
  • 14 oz swiss chard
  • 3 tbsp grapseed oil
  • 1½ tbsp Sichuan chili bean paste
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • 1½ tsp fermented black beans
  • ½ cup vegetable broth
  • 2 tbsp minced scallions
For the tofu
  1. Cut the tofu into 1-inch cubes. Bring a lightly salted pot of water to a boil. Remove from the heat and add the tofu to steep while you prepare the other ingredients.
  2. Heat a large wok over high heat. Pour in the grapeseed oil and swirl it in the pot. Reduce the heat to medium and then add in the chili bean paste. Stir fry until the oil is fragrant, 1-2 minutes. Add in the black beans and stir fry for another few seconds until they are fragrant. Add in the ginger and garlic and saute for 1 minute.
  3. Remove the tofu from the hot water with a slotted spoon and lay it in the wok. Stir it gently to mix it with the sauce. Add in the broth and season to taste with salt. Mix again gently.
  4. Bring to a boil and then simmer for 3-4 minutes to allow the tofu to absorb the sauce. Stir in the scallions. Add the potato flour/water mixture and stir to combine. Allow to simmer until the sauce thickens to desired consistency. Pour onto a serving bowl and serve warm.
For the swiss chard
  1. Cut the dark chard leaves from the stems. Slice the stems into ½-inch slices. Thinly slice the leaves. Bring a large pot of water to a boil. Add the chard stems and boil for 3 minutes. Add the chard leaves and boil for another minute. Drain and refresh with cold water. Squeeze the chard dry as much as possible.
  2. Pour the oil into a large wok over medium heat. Swirl it around and then add the chili bean paste. Stir fry for 1-2 minutes, until fragrant. Add in the garlic, ginger, and black beans. Stir fry for another minute, until fragrant. add in the broth and bring to a boil. Add in the chard and stir until heated through. Stir in the scallions and serve warm.
Slightly adapted from Every Grain of Rice
Recipe by Joanne Eats Well With Others at