Mapo Kabocha Squash
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.
Mapo Kabocha Squash
Ingredients
Instructions
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Cut the kabocha squash into bite-sized cubes. Remove the skin and seeds.
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Cut the firm tofu into small cubes.
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Heat vegetable oil in a wok or large pan over medium heat.
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Add garlic, ginger, and Sichuan peppercorns. Stir-fry for 1 minute.
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Add doubanjiang and stir-fry for another minute.
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Add the kabocha squash and stir-fry for 5 minutes.
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Add the tofu, soy sauce, sugar, and water. Stir gently to combine.
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Cover and simmer for 15 minutes, or until the kabocha squash is tender.
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In a small bowl, mix cornstarch with a little water to make a slurry.
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Add the slurry to the pan and stir until the sauce thickens.
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Garnish with chopped green onion and sliced red chili pepper.
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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.