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Vegan mapo tofu

Based on 7 ratings

Xueci Cheng

Associate Food Editor at Kitchen Stories

instagram.com/scharf.xueci/

“This recipe is part of our series "Food for Future". You can absolutely swap firm tofu with soft tofu for a more delicate dish. If you can find fermented black beans (douchi), add it to the bean paste for more flavor.”

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
400 g tofu
dried shiitake mushrooms
2 cloves garlic
10 g ginger
scallion
2 tsp starch
2 tsp water
2 tsp Sichuan peppercorns
2 tsp dried chilis
1½ tbsp fermented bean paste
1 tbsp Shaoxing wine
1 tsp toasted sesame oil
sugar
white pepper
vegetable oil (for frying)
scallion (for garnish)
Metric
Imperial

Utensils

  • 2 bowls (small)
  • sieve
  • cutting board
  • knife
  • fine grater
  • pot
  • colander
  • bowl
  • frying pan (small)
  • mortar and pestle
  • frying pan
  • rubber spatula

Nutrition per serving

Cal
265
Protein
20 g
Fat
12 g
Carb
25 g
  • Step 1/4

    Wash and soak shiitake mushrooms in cold water for at least 1 hr., or until rehydrated. Drain, reserving the soaking liquid. Chop soaked shiitake into small pieces. Cut the tofu into approx. 2-cm/ ¾-in. cubes. Mince garlic and ginger. Slice scallions.
    • dried shiitake mushrooms
    • 400 g tofu
    • 2 cloves garlic
    • 10 g ginger
    • scallion
    • 2 bowls (small)
    • sieve
    • cutting board
    • knife
    • fine grater

    Wash and soak shiitake mushrooms in cold water for at least 1 hr., or until rehydrated. Drain, reserving the soaking liquid. Chop soaked shiitake into small pieces. Cut the tofu into approx. 2-cm/ ¾-in. cubes. Mince garlic and ginger. Slice scallions.

  • Step 2/4

    Bring a pot of salted water to a boil. Add tofu and let soak for approx. 10 min., then drain and set aside. Mix starch and water in a small bowl. Add sichuan peppercorns and dried chili to a frying pan over medium heat and toast until fragrant, then transfer to a mortar and pestle and grind.
    • 2 tsp starch
    • 2 tsp water
    • 2 tsp Sichuan peppercorns
    • 2 tsp dried chilis
    • pot
    • colander
    • bowl
    • frying pan (small)
    • mortar and pestle

    Bring a pot of salted water to a boil. Add tofu and let soak for approx. 10 min., then drain and set aside. Mix starch and water in a small bowl. Add sichuan peppercorns and dried chili to a frying pan over medium heat and toast until fragrant, then transfer to a mortar and pestle and grind.

  • Step 3/4

    In a large frying pan or wok, heat vegetable oil over medium-low heat. Add fermented bean paste and fry for approx. 2 min. Add garlic and ginger, and fry until fragrant. Then add chopped shiitake and let caramelize, approx. 3 - 5 min. Deglaze with Shaoxing wine and some shiitake liquid. Bring everything to a simmer.
    • 1½ tbsp fermented bean paste
    • 1 tbsp Shaoxing wine
    • vegetable oil (for frying)
    • frying pan
    • rubber spatula

    In a large frying pan or wok, heat vegetable oil over medium-low heat. Add fermented bean paste and fry for approx. 2 min. Add garlic and ginger, and fry until fragrant. Then add chopped shiitake and let caramelize, approx. 3 - 5 min. Deglaze with Shaoxing wine and some shiitake liquid. Bring everything to a simmer.

  • Step 4/4

    Add tofu and scallions to the pan and let braise for a few min. Add starch-water mixture and stir to combine. Add ground pepper and chilis to taste, and drizzle with toasted sesame oil. Season with sugar and white pepper and garnish with more scallions. Enjoy!
    • 1 tsp toasted sesame oil
    • sugar
    • white pepper
    • scallion (for garnish)

    Add tofu and scallions to the pan and let braise for a few min. Add starch-water mixture and stir to combine. Add ground pepper and chilis to taste, and drizzle with toasted sesame oil. Season with sugar and white pepper and garnish with more scallions. Enjoy!