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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.

Vegan Mapo Tofu Step 1

2. Add the soy sauce and sugar in the wok.

Vegan Mapo Tofu Step 2

3. Pour two bowls of water into the wok and cook it until boiling. Then, add the tofu and salt.

Vegan Mapo Tofu Step 3

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.

Vegan Mapo Tofu Step 4

5. Garnished with the green onions.

Vegan Mapo Tofu Step 5
Vegan Mapo Tofu Step 6
Vegan Mapo Tofu 1

Vegan Mapo Tofu 1
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5 from 6 votes

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. 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Chinese
Keyword: Vegan Mapo Tofu
Servings: 3
Calories: 296kcal

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.

6 Comments

  1. Ingrid Thompson
  2. Fay Edwards
  3. Maggie Thompson
  4. William
  5. Maggie
  6. Melody Perez

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