Sichuan-Style Mapo Seitan

This spicy seitan variation of Sichuan’s famous mapo doufu is a favorite of mine—serve over hot cooked rice for a hearty and homey meal. Feel free to tone down the heat by using a smaller amount of crushed red pepper flakes and omitting the Chinese hot oil altogether. Try to use soft silken tofu instead of the regular soft variety, as the former holds its shape better in this dish. Hot bean sauce, also known as hot bean paste or chili bean sauce/paste, is a fermented paste that combines hot chilies with broad beans and/or soybeans and other seasonings; if you can’t locate it, black bean sauce can be substituted for a less spicy alternative. Moreover, if fermented black beans are unavailable, replace with black bean sauce.

MAKES 6 SERVINGS

1⁄2 to 1 teaspoon Sichuan peppercorns

6 ounces seitan, drained, patted dry with paper towels, cut into 1⁄2-inch cubes

1 tablespoon plus 2 teaspoons cornstarch

1⁄4 cup water

3 tablespoons peanut oil

3 large cloves garlic, finely chopped

1 tablespoon chopped fresh ginger

1⁄2 cup chopped scallion greens, plus additional, for garnish

3 tablespoons hot bean sauce or paste

1 tablespoon salted (fermented) black beans, rinsed and chopped

1⁄2 teaspoon crushed red pepper flakes, or to taste

1 cup low-sodium vegetable broth

1 tablespoon Shaoxing rice wine, dry sherry, sake, or dry white wine

2 teaspoons reduced-sodium soy sauce

2 teaspoons sugar

1 teaspoon toasted (dark) sesame oil

1 teaspoon Chinese hot oil, or to taste (optional)

16 ounces soft tofu, drained, cut into 1⁄2-inch cubes

In a small heavy-bottomed skillet over medium-low heat, cook the Sichuan peppercorns, stirring and shaking the pan occasionally, until fragrant and toasted, about 3 minutes. Transfer to a mortar and pestle; lightly crush and set aside.

In a small mixing bowl, toss the seitan with 2 teaspoons of the cornstarch until evenly coated; set aside. In another small bowl, mix the remaining 1 tablespoon cornstarch with the water until blended; set aside.

In a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add the seitan and cook, stirring and turning often, until lightly browned on all sides, about 5 minutes. With a slotted spoon, transfer seitan to a holding plate. Add the garlic and ginger and cook, stirring constantly, 1 minute. Reduce the heat to medium-low and add the scallion greens and hot bean sauce; cook, stirring, until fragrant, about 15 seconds. Add black beans and red pepper flakes and cook, stirring, 15 seconds. Add a pinch of the crushed Sichuan peppercorns and stir quickly to combine. Add broth, wine, soy sauce, sugar, sesame oil, and hot oil (if using); bring to a simmer over medium-high heat. Reduce the heat to medium-low, add the tofu, and cook, stirring gently so that the tofu holds together, 3 minutes. Return seitan to skillet and stir gently to combine. Add cornstarch mixture and cook, stirring gently, until thickened, 2 to 3 minutes. Serve at once, sprinkled evenly with remaining crushed peppercorns and garnished with scallion greens.

{PER SERVING} Calories 240 • Protein 15g • Total Fat 14g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 16g • Dietary Fiber 2g • Sodium 171mg

hancheng

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