"Mapo tofu is a treasured dish in my family repertoire-I shared my mum's vegan version in To Asia, With Love-and it is a dish that I have continued to tinker with over the years. This salad is inspired by the flavors of mapo tofu, but the textures are quite different."
"The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning. Doubanjiang (or black bean sauce) and Sichuan peppercorns deliver big, tingly flavors-if you find the sauce too intense, add a bit more water to even out the flavors."
A salad channels mapo tofu flavors while reshaping textures into a crisp, pillowy experience. Pan-frying creates a golden, crispy exterior and a soft interior in the tofu. A punchy dressing replicates mapo seasoning using doubanjiang or black bean sauce and crushed Sichuan peppercorns. The dressing provides bold, tingly, savory heat that defines the dish. Water can be added to the sauce to mellow intensity and balance flavors. The preparation allows for adjustments to salt, spice, and texture for a personalized, vibrant tofu salad.
Read at Epicurious
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