Mapo Tofu Risotto
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A one-pot vegan risotto combining creamy Arborio rice with the aromatic, spicy, and lightly numbing flavors of mapo tofu. Firm tofu, doubanjiang, Sichuan peppercorns, chili crisp, and miso create a deeply savory dish in about 30 minutes.
- Time
- 30 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, soy, and alcohol
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 25 g
- 110 g
- 18 g
- 6 g
- 30 g
- 5 g
- 15 g
- 17 g
- 960 g
- 30 g
- 30 g
Weights are estimates. Together, the ingredients weigh about 2.15 kg before cooking, which is about 540 g per serving.
Steps
Toast the Sichuan peppercorns in a dry pan over medium heat until fragrant, then grind them. Prepare the onion, garlic, ginger, tofu, and spring onions while the peppercorns cool.
Heat the neutral oil in a large, deep pan over medium heat. Add the finely diced onion and sauté for about 5 minutes, stirring occasionally, until soft and translucent.
Add the minced garlic and ginger, the doubanjiang, and the toasted ground Sichuan peppercorns. Stir for about 1 minute, until fragrant and the oil has turned red.
Add the Arborio rice and stir thoroughly so every grain is coated in the aromatic red oil. Toast for about 1 minute, until the rice looks glossy.
Pour in enough vegetable stock to just cover the rice. Add the white miso paste and rice wine, stir to combine, and bring the mixture to a gentle simmer.
Add the cubed firm tofu. Stir gently so the tofu is coated without breaking it apart.
Cook the risotto at a gentle simmer. When most of the liquid has been absorbed, add another ladleful of vegetable stock and stir gently. Continue adding stock in ladlefuls as each addition is absorbed, stirring regularly, until all the stock has been used and the rice is tender but still has a slight bite. This should take roughly 15–18 minutes.
Stir in the chili crisp or chili oil. Taste the risotto and add a little light soy sauce if it needs additional seasoning.
Serve immediately while hot. Top with the sliced spring onions and, if desired, an extra drizzle of chili oil for more heat.
Notes
The recipe is designed as a one-pot meal and makes four portions. Firm tofu is recommended because it withstands the stirring required for risotto; extra-firm tofu is also suitable. Keep the risotto gently simmering and add stock gradually for the creamiest texture.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 643
- Protein
- 30 g
- Carbs
- 73 g
- Fat
- 26 g
- Fiber
- 5 g
Where the calories come from
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