Basil and chilli puff tofu with mapo tofu

Crisp puffed tofu, fragrant basil, and fiery chillies mingle with a rich, soothing mapo tofu that begs to be spooned over fluffy jasmine rice.

Prep: less than 30 mins

Cook: less than 30 mins

Serves: Serves 4

Dietary: Dairy-free, Egg-free, Nut-free, Pregnancy-friendly

By Matt Tebbutt
From Saturday Kitchen Recipes

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This basil and chilli puff tofu with mapo tofu recipe sits around a mid-range Nutri-Score C, thanks to the balance of lean pork, tofu protein and generous aromatics against the richer sauces and oil. It is a comforting, spicy tofu feast, so enjoy it as an occasional treat rather than an everyday dish.

Approximate per serving (guideline only): around 650–750 kcal, moderate fat from vegetable oil and sesame, some saturated fat from pork and sauces, moderate carbohydrates from jasmine rice, sugars mainly from hoisin and oyster sauce, good protein from puff tofu, silken tofu and pork, and a little fibre from onions, chillies and spring onions.

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Equipment

• Wok
• Large frying pan
• Saucepan
• Heatproof mixing bowl 🛒 Check out Amazon’s Choice
• Sharp kitchen knife 🛒 Check out Amazon’s Choice
• Chopping board
• Wooden spoon
• Slotted spoon
• Measuring spoons

Method

1. Get everything prepped by slicing the garlic, red onion and Thai red chillies, chopping the ginger and spring onions, and cutting the silken tofu into gentle cubes so it does not crumble later. Have the Sichuan pepper, sauces and spicy bean paste ready, because this basil and chilli puff tofu with mapo tofu moves quickly once the heat is on.
2. Heat your pan for the puff tofu (5 minutes) by setting a wok over medium–high heat and pouring in the vegetable oil. Give it a minute or two until the oil shimmers, which helps the puff tofu turn crisp and golden rather than soggy.
3. Crisp the puff tofu (5–7 minutes) by adding the puff tofu pieces to the hot oil and gently turning them until they are evenly browned and a little puffed on all sides. Lift them out with a slotted spoon onto kitchen paper so any excess oil drains away and they stay light.
4. Sizzle the aromatics (3 minutes) in the same wok, using the flavourful oil that is already in there. Add the sliced garlic, red onion, Thai red chillies and ground Sichuan pepper, then stir-fry for 1–2 minutes until fragrant – you want them softening and smelling amazing, not burnt, so keep the heat at a lively but controlled level.
5. Coat the puff tofu in sauce (3–4 minutes) by returning the crispy tofu to the wok and pouring in the light soy sauce, hoisin sauce and oyster sauce. Toss everything so the puff tofu soaks up that glossy, savoury chilli sauce, then tear in or add the Thai basil and holy basil leaves, stirring just until they wilt and perfume the dish.
6. Finish the puff tofu and keep warm (2 minutes) by sprinkling over the sesame seeds and giving the basil and chilli puff tofu a final gentle toss. Turn the heat off and leave the tofu in the warm wok or transfer to a serving bowl; you can loosely cover it while you get the mapo tofu going so both parts of the feast are ready together.
7. Start the mapo tofu base (5 minutes, overlaps with rice) by heating the vegetable oil in a clean wok or large frying pan over medium–high heat. Add the finely chopped ginger and chopped red chillies, cooking for about 1 minute until fragrant, then stir in the crushed Sichuan peppercorns and garlic so the whole kitchen smells like proper Sichuan comfort food.
8. Brown the pork mince (3–4 minutes) by crumbling it into the pan and stirring frequently so it cooks evenly and picks up all the chilli and ginger flavour. You want the pork mince lightly browned with no pink showing, as this gives the mapo tofu a rich, savoury backbone.
9. Build the spicy mapo sauce (3–4 minutes) by stirring in the spicy bean paste, letting it fry for a moment so the oils release, then pouring in the chicken stock. Bring the mixture to a lively simmer so the juices thicken slightly and cling to the pork mince, creating that classic mapo tofu base.
10. Blanch the silken tofu (2 minutes, can overlap) by bringing a saucepan of water to the boil and sliding in the tofu cubes carefully so they keep their shape. Blanch for about 1 minute, then drain very gently; this simple step firms the silken tofu a little so it holds together when you fold it through the sauce.
11. Combine tofu and pork (3–4 minutes) by carefully adding the blanched silken tofu cubes to the simmering pork and bean paste mixture. Use a gentle folding motion with your spoon rather than vigorous stirring, so the tofu stays in soft, luxurious pieces throughout the mapo tofu.
12. Thicken and season the mapo tofu (3–4 minutes) by stirring the cornflour and water mixture, then drizzling it gradually into the pan while gently moving the sauce around. Let it bubble for a minute or two until it thickens to a silky, spoon-coating consistency, then season with salt, freshly ground black pepper and the caster sugar to balance the heat and savouriness.
13. Finish with chilli oil and garnishes (2 minutes) by drizzling crispy chilli oil over the top, then scattering over sesame seeds and chopped spring onions. This gives your mapo tofu a gorgeous colour contrast and a final kick that ties in beautifully with the basil and chilli puff tofu.
14. Steam the rice alongside (10–15 minutes) according to the packet instructions, timing it so the jasmine rice is fluffy and ready just as your basil and chilli puff tofu and mapo tofu are finished. Keeping the rice covered over a very low heat or off the hob with a lid on means it stays warm and ready to soak up every last bit of spicy, savoury sauce.
15. Serve your DIY feast (2–3 minutes) by spooning the basil and chilli puff tofu into one warm bowl and the mapo tofu into another, then bringing them to the table with a big pot of steamed jasmine rice. Let everyone scoop generous spoonfuls of puff tofu, mapo tofu and rice onto their plates, building their own perfect balance of heat, basil fragrance and comforting tofu.