Steam-Baked Mapo Tofu

Hsiao-Ching Chou
Hsiao-Ching Chou
November 12, 2021
This meatless version of the classic Sichuanese tofu dish comes together easily in the Anova Precision Oven. The combination of heat and steam keeps the tofu from drying out. Serve it as part of a meal with several dishes and rice.
Prep Time
Cook Time
Steam-Baked Mapo Tofu
5 (2)
1 (14-oz) block
medium-firm or soft (not silken) tofu
1 cup
2 Tbsp
cornstarch whisked with 2 Tbsp water
2 Tbsp
Chinese chile bean sauce (preferably Pixian style)
scallion, finely chopped
2 tsp
minced fresh ginger
1 large clove
garlic, minced
1 tsp
kosher salt, plus more to taste
1 tsp
freshly ground toasted Sichuan peppercorns
¼ tsp
sesame oil

1. Preheat the Oven

Sous Vide Mode: Off
Steam: 100%
Temp: 250°F
Heat: Rear

2. Cut Tofu

Drain the tofu and cut into 1- by 1/2-inch pieces. They don’t have to be exact. Place the tofu in a 2-quart baking dish and set aside while you make the sauce.
Cut Tofu

3. Make Sauce

In a small bowl, combine the water, cornstarch mixture, chile-bean sauce, scallion, ginger, garlic, and salt. Stir well. Heat the mixture in the microwave in 30-second intervals for a total of 2 minutes, stirring between intervals.
Make Sauce

4. Add Sauce

Add the sauce mixture to the tofu and carefully stir to combine. Tofu is delicate, so you want to be gentle.
Add Sauce

5. Cook

Transfer to the oven and cook until the sauce has thickened and lost the pasty color from the starch, 20 to 25 minutes.
Sous Vide Mode: Off
Steam: 100%
Temp: 250°F
Heat: Rear
00:25 Timer

6. Serve

Gently stir the tofu. Season to taste with salt. Add the Sichuan pepper and sesame oil and stir again. Transfer to a shallow bowl and serve with steamed rice.
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