Serves 2 as is or 4 with rice

10 minutes preparation, 8 minutes cooking time


  • 175grms of Silken tofu cubed [silken tofu will break up when cooking so cut into big cubes]

  • 1 Can of Lentils [rinsed and drained] or 1 cup cooked lentils

  • 2 Long spring onions sliced [extra to garnish]

  • 1 Clove garlic crushed

  • 1 Small knob ginger grated

  • ½ Fresh chili sliced

  • Optional: extra veg e.g. cauliflower cut into bit size pieces 250grms

  • 1 Tsp. Apple Cider Vinegar

  • 1 Tbsp. Chili bean paste or 2 Tsps. Miso mixed with 1 Tsp Chili paste

  • ½ Tbsp. Sichuan peppercorns a.k.a. Szechuan peppercorns

  • 200 mils  Vegetable stock or water plus stock powder

  • 1 Tsp. Tamari sauce

  • ½ Tsp. Raw brown sugar

  • 1-2 Tsps.Tapioca or potato starch


  1. Dry fry Sichuan peppercorns for 1-2 minutes over a low medium heat, crush lightly with back of knife or in a mortar and pestle. Set aside for garnish at end.

  2. Mix together apple cider vinegar, bean paste, vegetable stock, tamari, sugar and starch, set aside.

  3. Heat skillet over high heat and add onions, ginger, garlic, fresh chili and optional vegetables to pan. Cover and cook for 4 minutes or until onions are browned, uncover, stir and add in lentils, tofu and liquid mix, gently stir and cook over a medium low heat until sauce thickens, about 1-2 minutes.

  4. Serve over a bed of rice, topped with spring onions, sliced chili and the Sichuan peppercorns.

Mapo Tofu