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Vegan Mapo Tofu Recipe

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★★★★★

5 from 121 reviews

This Vegan Mapo Tofu recipe reimagines the classic Sichuan dish with a plant-based twist, featuring soft tofu and shiitake mushrooms in a fragrant, spicy sauce made with fermented broad bean paste, black beans, and Sichuan pepper. It’s a hearty, comforting meal full of bold flavors, perfect for anyone seeking a delicious vegan take on traditional Chinese cuisine.

Ingredients

Scale

Mushroom Broth and Mushrooms

  • 8 ounces shiitake mushrooms
  • 2 cups water
  • Salt, to taste

Main Dish

  • 15 ounce block of soft tofu (do not use silken)
  • 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
  • 1/2 cup slivered scallions (both white and green parts)
  • Cilantro sprigs, for garnish

Instructions

  1. Prepare Mushroom Broth: Remove the stems from the shiitake mushrooms. Simmer the stems in 2 cups of water for 15 minutes to create a light mushroom broth. Strain and reserve the broth, discarding the stems. Dice the mushroom caps and set them aside.
  2. Prepare Tofu: Cut the soft tofu into 1-inch cubes. Place the tofu in a bowl and cover with boiling salted water. Let it steep for 15 minutes to firm up and remove any bitterness, then drain.
  3. Cook Aromatics and Mushrooms: Heat 3 tablespoons of 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 the minced garlic and grated ginger and let them sizzle briefly.
  4. Add Mushrooms and Seasonings: Add the diced shiitake mushrooms, soy sauce, toasted sesame oil, and finely ground Sichuan pepper to the wok. Pour in 1 1/2 cups of the reserved mushroom broth. Gently cook the mixture for 2 minutes to allow flavors to meld.
  5. Incorporate Tofu and Thicken Sauce: Carefully add the tofu cubes to the skillet, gently shaking the pan and using a wooden spoon to distribute the sauce evenly without breaking the tofu. Drizzle in the dissolved cornstarch mixture while swirling the pan gently to thicken the sauce. Simmer the tofu in the sauce for an additional 2 minutes, adding more mushroom broth if the sauce becomes too thick.
  6. Garnish and Serve: Transfer the tofu and sauce to a serving bowl or low platter. Sprinkle with slivered scallions and cilantro sprigs for a fresh, fragrant finish.

Notes

  • Use soft tofu rather than silken tofu for better texture that holds up during cooking.
  • To avoid overpowering heat, control the amount of dried hot peppers or remove them after cooking.
  • Fermented black beans and spicy broad bean paste are key for authentic flavor; rinse black beans to moderate saltiness.
  • If you can’t find shiitake mushrooms, other meaty mushrooms can substitute but will alter flavor slightly.
  • Adjust the amount of Sichuan pepper to control the numbing spiciness characteristic of this dish.

Keywords: Vegan Mapo Tofu, Sichuan tofu, vegan Chinese recipe, spicy tofu dish, fermented bean paste, shiitake mushrooms, plant-based dinner

Find it online: https://www.cheftara.com/vegan-mapo-tofu-recipe-4/