sichuan chili bean paste (gluten-free doubanjiang)*ġ tbsp. Substitutions - both pastes can be substituted with 1 teaspoon each of gluten-free miso paste, tamari, sambal oelek and chopped olives.ġ00g rehydrated dried shiitakes, chopped (vegan) or ground porkġ package (400g) tofu, soft to medium firmnessġ 1/2 tbsps. The chili bean paste (doubanjiang) and the black bean paste can be found at your local East or Southeast Asian supermarket, but you’ll have to do some label reading as not all are gluten-free. this dish is what converted reid onto tofu and I hope you can give it a chance too!įor those of you familiar with mapo tofu, this recipe is closer to the cantonese version I grew up eating which is less spicy than its sichuanese counterpart. to me, it was always the perfect, silky vessel for absorbing the sauciest flavour bombs, turning any bowl of steamed rice into the ultimate comfort food.
Growing up in canada, I never understood why so many of my friends were disgusted by tofu.
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