Mapo Kabocha Squash

Mapo Kabocha Squash recipe pinit

Mapo Tofu is a popular Sichuan dish known for its spicy and numbing flavors. This variation replaces the tofu with kabocha squash for a vegetarian twist.

This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins
Servings: 4 Calories: 1000
Best Season: Fall

Ingredients

Instructions

  1. Cut the kabocha squash into bite-sized cubes. Remove the skin and seeds.
  2. Cut the firm tofu into small cubes.
  3. Heat vegetable oil in a wok or large pan over medium heat.
  4. Add garlic, ginger, and Sichuan peppercorns. Stir-fry for 1 minute.
  5. Add doubanjiang and stir-fry for another minute.
  6. Add the kabocha squash and stir-fry for 5 minutes.
  7. Add the tofu, soy sauce, sugar, and water. Stir gently to combine.
  8. Cover and simmer for 15 minutes, or until the kabocha squash is tender.
  9. In a small bowl, mix cornstarch with a little water to make a slurry.
  10. Add the slurry to the pan and stir until the sauce thickens.
  11. Garnish with chopped green onion and sliced red chili pepper.
  12. Serve hot with steamed rice.
Nutrition Facts

Servings 4


Amount Per Serving
Calories 250kcal
% Daily Value *
Total Fat 10g16%
Total Carbohydrate 30g10%
Sugars 5g
Protein 8g16%

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.

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