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Vegan Mapo Tofu Recipe

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★★★★★

4.6 from 65 reviews

This Vegan Mapo Tofu is a flavorful Sichuan-inspired dish that combines soft tofu with shiitake mushrooms and a spicy, savory sauce made from fermented beans and chili paste. It delivers all the bold, numbing heat of traditional Mapo Tofu without any animal products, making it perfect for a hearty, plant-based meal.

Ingredients

Scale

Broth and Mushrooms

  • 8 ounces shiitake mushrooms
  • 2 cups water

Tofu Preparation

  • 15 ounce block of soft tofu (do not use silken)
  • Salt

Sauce and Seasonings

  • 3 tablespoons vegetable oil
  • 3 small dried hot red peppers
  • 1 tablespoon fermented black beans, rinsed
  • 1 tablespoon fermented spicy broad bean paste (doubanjiang)
  • 2 teaspoons minced garlic
  • 1 tablespoon grated ginger
  • 2 teaspoons soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon finely ground Sichuan pepper
  • 1 tablespoon corn- or potato starch, dissolved in 3 tablespoons cold water

Garnishes

  • 1/2 cup slivered scallions, both white and green parts
  • Cilantro sprigs, for garnish

Instructions

  1. Prepare Mushroom Broth: Remove stems from the shiitake mushrooms. Simmer the stems in 2 cups of water for 15 minutes to make a light mushroom broth. Strain the broth and discard the stems. Dice the mushroom caps and set aside.
  2. Prepare Tofu: Cut the soft tofu into 1-inch cubes. Place the cubes in boiling salted water and let them steep for 15 minutes. Drain the tofu well after steeping.
  3. Cook Aromatics and Mushrooms: Heat vegetable oil in a wok or wide skillet over medium heat. Add the dried hot red peppers, fermented black beans, and fermented spicy broad bean paste. Stir and cook until fragrant, about 1 minute. Add minced garlic and grated ginger and let them sizzle briefly.
  4. Add Mushrooms and Seasonings: Add the diced mushroom caps along with soy sauce, toasted sesame oil, and finely ground Sichuan pepper to the wok. Pour in 1 1/2 cups of the reserved mushroom broth, then gently simmer the mixture for 2 minutes to combine flavors.
  5. Incorporate Tofu and Thicken Sauce: Carefully add the tofu cubes to the skillet. Shake the pan gently to distribute the sauce without breaking the tofu. Slowly drizzle in the dissolved cornstarch mixture while gently swirling the pan to thicken the sauce. Simmer the tofu in the sauce for an additional 2 minutes. If the sauce becomes too thick, thin it with a little more mushroom broth as needed.
  6. Garnish and Serve: Transfer the cooked Mapo Tofu to a serving bowl or platter. Sprinkle with slivered scallions and garnish with cilantro sprigs. Serve immediately while hot.

Notes

  • Use soft tofu rather than silken tofu to maintain a firmer texture during cooking.
  • Dried red peppers can be adjusted according to your preferred spice level.
  • If fermented broad bean paste (doubanjiang) is unavailable, substitute with another spicy fermented chili paste but note the flavor difference.
  • Gently handling tofu is key to preventing it from breaking apart during cooking.
  • For a gluten-free version, ensure soy sauce is gluten-free or substitute with tamari.

Keywords: Vegan Mapo Tofu, Sichuan tofu recipe, vegan Chinese recipe, spicy tofu, shiitake mushrooms, plant-based mapo tofu

Find it online: https://todayquickmeals.com/vegan-mapo-tofu-recipe/