Recipe: Appetizing Vegan Mapo Tofu

Vegan Mapo Tofu. This vegan mapo tofu recipe is very similar to our ever-popular traditional mapo tofu. The main difference is that instead of ground pork, we're using finely chopped shiitake mushrooms to add. Cook until tofu is heated through.

I love mapo tofu from a small child and my mother always cooked this at home with her self-made red oil doubanjiang (chili bean paste). Mushrooms make this vegan mapo tofu recipe tastier and healthier than the ground meat version. Vegetarian mapo tofu - So easy to make and irresistibly delicious. You can have Vegan Mapo Tofu using 20 ingredients and 10 steps. Here is how you cook it.

Ingredients of Vegan Mapo Tofu

1. Prepare of For the Sauce:.
2. It's 3 tbsp. of Gochujang OR.
3. Prepare 1 tbsp. of each Fermented Bean Paste and Fermented Chili Paste.
4. It's 1 tbsp. of Mirin or other sweet cooking wine.
5. Prepare 2 tbsp. of Rice Wine Vinegar.
6. It's 2 tbsp. of Soy sauce.
7. You need 1/2 cup of Vegetable or other Stock.
8. Prepare of For the Tofu:.
9. It's 1 tbsp. of Coconut Oil.
10. Prepare 1/2 cup of minced fresh Shiitake Mushrooms OR.
11. It's 1/2 cup of dried Shiitake Mushrooms, rehydrated in hot water for 10 min. and rinsed.
12. Prepare 1/2 cup of chopped Green Onions, white and green parts separated.
13. Prepare 3-4 cloves of minced Garlic.
14. It's 1-2 tbsp. of minced Ginger.
15. It's 2-3 of dried Chili Peppers, any variety OR.
16. You need 2-3 tbsp. of Red Pepper Flakes.
17. It's 1 package of Firm or Extra Firm Tofu, cut into 1/2 inch cubes.
18. Prepare 1 tbsp. of Corn Starch dissolved in 1-2 tbsp. water.
19. Prepare 1/2 tbsp. of Sesame Oil (optional).
20. You need 1-2 tbsp. of Sesame or Caraway Seeds for garnish (optional).

The tender tofu and mushrooms are simmered in a rich sauce that's bursting with flavor. Mapo Tofu (麻婆豆腐) is an iconic Sichuan dish that's traditionally made from tofu, and ground Since the only ingredient in traditional Mapo Tofu that isn't vegan is the ground meat, it seems like a simple. Mapo tofu (pronounced mapo doufu in Mandarin, 麻婆豆腐) originates from China's Sichuan Province. Mapo tofu was my introduction to the tongue numbing sensation of Sichuan peppercorns.

Vegan Mapo Tofu instructions

1. Bring 3-4 cups of water to a simmer over medium-high heat. Slide in the chopped tofu and simmer for 10 minutes..
2. Whisk together the sauce ingredients and set aside..
3. While the tofu cooks, sauté the garlic, ginger, and the whites of the onions over medium-high heat until fragrant (1-2 minutes)..
4. Add the mushrooms to the pan and continue cooking until soft..
5. Once the mushrooms are done, add the sauce mixture to the pan and bring to a simmer..
6. Strain the poached tofu and gently fold it into the sauce..
7. Bring the sauce to a boil, stirring frequently to prevent burning..
8. Gently stir in the corn starch and sesame oil, and cook until the sauce becomes thick and shiny (3-5 minutes)..
9. Serve over white rice or plain greek yogurt..
10. Granish with the green parts of the onions, and sesame or caraway seeds (optional)..

Ready in minutes, this vegan mapo tofu relies on a show-stopping sauce of fermented black beans, chili bean paste, and Sichuan peppercorns. This Vegan Mapo Tofu brings together the flavours from both Japanese and Chinese versions of Mapo Tofu. The tender tofu is covered in a incredible aromatic spicy sauce with bits of mushroom. Mapo Tofu is among the best-known dishes from Sichuan cuisine. Intensely flavoured with fermented ingredients, spicy hot which you can adjust.