Vegan Mapo Tofu
Mapo tofu is a fairly prevalent menu thing in numerous Chinese restaurants. This vegetarian form is totally fulfilling and shockingly simple to make. For the best surface, utilize silken tofu as opposed to firm, taking consideration to cook it tenderly to shield it from disintegrating.
How to make vegan mapo tofu
INGREDIENTS
• 14 ounce block of silken tofu, drained and cut into 3/4” cubes
• 2 green onions, minced
• 3 teaspoons Doubanjiang (chili bean paste)
• 1/2 teaspoon Sichuan peppercorns, black seeds removed then ground. Or 2 dried red chili peppers (optional)
• 2 teaspoons potato starch (halve if using cornstarch)
• 2 teaspoons soy sauce
• 1 teaspoon sugar
• 2 medium cloves of garlic, minced
• 2 teaspoons minced ginger
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil
INSTRUCTIONS
1. Heat a wok with oil. Add garlic, ginger, Sichuan peppercorns and green onions and stir-fry until fragrant. Add the Doubanjiang and continue to cook it.
2. Add the soy sauce and sugar in the wok.
3. Pour two bowls of water into the wok and cook it until boiling. Then, add the tofu and salt.
4. When the water is obviously reduced, mix cornstarch water until fully dissolved and pour it into the wok. Gently stir a few times with a spatula, until sauce thickens. Turn off fire and transfer the tofu on a plate.
5. Garnished with the green onions.
Vegan Mapo Tofu
Ingredients
- 14 ounce block of silken tofu drained and cut into 3/4” cubes
- 2 green onions minced
- 3 teaspoons Doubanjiang chili bean paste
- 1/2 teaspoon Sichuan peppercorns black seeds removed then ground. Or 2 dried red chili peppers (optional)
- 2 teaspoons potato starch halve if using cornstarch
- 2 teaspoons soy sauce
- 1 teaspoon sugar
- 2 medium cloves of garlic minced
- 2 teaspoons minced ginger
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
Instructions
- Heat a wok with oil. Add garlic, ginger, Sichuan peppercorns and green onions and stir-fry until fragrant. Add the Doubanjiang and continue to cook it.
- Add the soy sauce and sugar in the wok.
- Pour two bowls of water into the wok and cook it until boiling. Then, add the tofu and salt.
- When the water is obviously reduced, mix cornstarch water until fully dissolved and pour it into the wok. Gently stir a few times with a spatula, until sauce thickens. Turn off fire and transfer the tofu on a plate.
- Garnished with the green onions.
Best tofu recipe! My boys can’t get enough of it! Thanks for the recipe!
Damn, I was just looking/thinking about this dish!
Perfect, thank you 🙂 Looking forward to try.
I’ve made this so many times, it’s delicious and I find myself craving it lately!! I always leave out the meat to make it vegetarian, but I don’t think the flavor suffers at all. Thank you for the great & really easy recipe!
The best tofu I have ever made. Healthy and delicious. Everyone liked it 🙂 finally!!! 🙂 Thanks
Probably my favorite recipe on here.
Probably my favorite recipe on here.
Thanks so much for the veggie stock recipe.
AWESOME tofu! Definitely a keeper!
Omg this is sooo goood!
I am the only pescatarian myself but I thoroughly enjoyed this vegan recipe! Very balanced and easily adjustable to what you personally enjoy.
This was delicious, my non-vegan parents loved it. Thank you so much for the yummy recipe 😀
This looks SO delicious. Love It.
Great recipe! Thank you!