Chili Crisp Mapo Tofu with Mushrooms
Silky tofu and meaty mushrooms in a fiery Sichuan-inspired sauce with numbing heat and savory depth. Ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 248
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
Heat 2 tbsp neutral oil in a large skillet over medium-high until shimmering, about 1 minute.
Step 2
Add mushrooms and cook until golden and moisture releases, stirring often, about 5 minutes.
Step 3
Stir in ginger and cook until fragrant, about 30 seconds.
Step 4
Add tofu cubes, chili crisp, soy sauce, and Sichuan pepper; stir gently until coated.
Step 5
Simmer for 3 minutes, letting flavors meld; the sauce should look glossy and cling to tofu.
Step 6
Scatter scallions on top and serve immediately over rice.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- tofu press (or paper towels and a heavy plate)
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