Mapo Tofu Risotto

Ingredients

• 2 tbsp Neutral oil
• 1 Onion (Finely diced)
• 6 cloves Garlic (Minced)
• 1 tbsp Fresh ginger (Minced)
• 2 tbsp Doubanjiang (Chinese fermented chili-bean paste)
• 2 tsp Sichuan peppercorns (Toasted and ground)
• 1 tbsp Rice wine
• 1 tbsp White miso paste
• 300 g Arborio rice
• 4 cups Vegetable stock (Add gradually, one ladle at a time)
• 600 g Firm tofu (Cubed; extra-firm tofu can be used instead)
• 2 tbsp Chili crisp or chili oil (Plus extra for serving if desired)
• 2 Spring onions (Finely sliced)
• Light soy sauce (Optional; add to taste if the risotto needs more seasoning)

Steps

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Add the cubed firm tofu. Stir gently so the tofu is coated without breaking it apart.

7. 7

   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.

8. 8

   Stir in the chili crisp or chili oil. Taste the risotto and add a little light soy sauce if it needs additional seasoning.

9. 9

   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 per serving

• main
• vegan
• one-pot
• risotto
• spicy
• tofu
• East Asian-inspired
• 30-minute meal