Meatless Mapo Doufu Recipe

Name: Meatless Mapo Doufu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 block Silken tofu; 1/2 packet Enoki mushrooms; 2 knobs Ginger; 1 clove Garlic; 1 bunch Green onion; 1 Sesame oil; 200 ml Water; 4 tsp Katakuriko; 2 tbsp Soy sauce; 1 tbsp Miso; 1 tsp Beet sugar; 1/2 tsp Doubanjiang; 1/2 tsp Gochujang

Servings: persons

1 block Silken tofu
1/2 packet Enoki mushrooms
2 knobs Ginger
1 clove Garlic
1 bunch Green onion
1 Sesame oil
200 ml Water
4 tsp Katakuriko
2 tbsp Soy sauce
1 tbsp Miso
1 tsp Beet sugar
1/2 tsp Doubanjiang
1/2 tsp Gochujang

1
Chop the ginger, garlic, Japanese leek and enoki mushrooms.
2
Cut the tofu into 2-cm cubes.
3
Mix the ingredients marked with .
4
Heat the sesame oil in a frying pan and add the ginger, garlic and Japanese leek.
5
Fry until fragrant.
6
Season the ingredients in step 2 with the ingredients marked with .
7
After the seasonings are mixed well, add the water and tofu.
8
Cook until the tofu is heated through.
9
Add the katakuriko dissolved in the same amount of water, mix together and serve.
10
To make cold mapo doufu, don't add the tofu in Step 3, then leave the sauce to cool after thickening.
11
Chill in the fridge and pour over cold tofu.
12
Variation Instead of tofu, use cooked beans to make mapo beans!

284

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 block Silken tofu, 1/2 packet Enoki mushrooms, 2 knobs Ginger, 1 clove Garlic, and more.

Yes, Meatless Mapo Doufu falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Meatless Mapo Doufu

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