Try the Tofummus

Mapo Tofu, a fiery dish from China's Sichuan province, has the potential to convert meat-lovers to tofu devotees. Mandy Lee uses the flavors of mapo tofu to make a creamy hummus in her cookbook "The Art of Escapism Cooking: A Survival Story, with Intensely Good Flavors" (via Food52). This dish, suitably termed tofummus, transforms "the least popular" of all tofu variations into a smooth and spicy hummus, according to Lee. A layer of spicy mapo sauce made from Sichuan peppercorns, doubanjiang, gochugaru, Shaoxing wine or sherry, and ground pork or beef is layered on top of firm tofu, which is mixed to a velvety consistency.

While Lee's recipe calls for a pound of tofu, it's supposed to serve four people as an appetizer. You may easily adjust the recipe to produce a smaller portion of tofummus based on the amount of tofu you have leftover. Vaimomatskuu believes that using entirely firm tofu in Lee's recipe can make the hummus too thick, and instead recommends a mix of half silken and half firm tofu. If you have some leftover tofu from both types, this tofummus is a terrific way to use it up in one hot meal!