Cremini
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Vegetarian Tomato Mapo Tofu
Mapo tofu, the classic Sichuan dish that is now a Chinese American staple, receives a summery twist with the addition of tomatoes. Its signature tingly and assertive flavors are intensified by the umami tanginess of tomatoes, which also add a hint of fresh acidity. When you add the tofu, it will look like there’s not enough liquid, but rest assured, the tomatoes do break down during the cooking process, providing a soupy base. Not all brands of doubanjiang are created equal, so look for ones that come from Pixian, in Sichuan, as they tend to be the most flavorful thanks to a long period of fermentation under sunlight, resulting in a reddish-brown color with a deep and complex umami.
30m4 servings