Inspired by: Sichuan mapo doufu
- Vata seasonOct – Dec in the north
- Kapha seasonJan – May in the north
Mild Sattvic Mapo Tofu
- Serves
- 4
- Portion
- ≈180 g
- Time
- 25 min
- Texture
- Soft
- Season
- Vata season (autumn – early winter)Kapha season (late winter – spring)
- Dosha
- Vata
- Pitta
- Kapha
Vata–Kapha
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Tofu, silken | or soft tofu, cubed | 400 g | 2000 g | |
| Sesame (til) oil | 1 tbsp | 15 g | 75 g | |
| Ginger, fresh | 2 tsp minced | 10 g | 50 g | |
| Miso (white or barley) | 1 tbsp (in place of doubanjiang) | 15 g | 75 g | |
| Kashmiri chilli powder (mild) | pinch mild paprika | 0.5 g | 2.5 g | |
| Black pepper | ¼ tsp ground Sichuan or black pepper | 0.5 g | 2.5 g | |
| Green peas, fresh | ½ cup | 80 g | 400 g | |
| Vegetable stock (no onion–garlic, home-made) | 1 cup + 1 tbsp | 250 ml | 1250 ml | |
| Soy sauce / tamari (gluten-free) | 1½ tsp | 8 ml | 40 ml | |
| Cornflour (cornstarch) | 2 tsp slaked | 8 g | 40 g | |
| Coriander leaves | chopped | 5 g | 25 g |
Method
How to cook it
Step 1: Blanch tofu in salted water 2 minutes; drain.
Step 2: Sauté ginger in oil; add miso and paprika 30 seconds.
Step 3: Add stock, soy, peas and tofu; simmer 6 minutes gently.
Step 4: Thicken; dust with Sichuan pepper; garnish with coriander.
Nutrition
Per serving, estimated
Low salt · 0.7 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromMinced pork, garlic, leeks and chilli bean paste→Topeas, ginger and miso
Appears in
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