Vegan Ma Po Tofu Recipe

Name: Vegan Ma Po Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1/2 teaspoon ground Szechwan pepper, plus additional as needed; 1 tablespoon garlic, finely chopped; 2 tablespoons vegetarian oyster sauce; 1 tablespoon hot bean paste (also known as spiced broad bean sauce), or as needed; 1 tablespoon soy sauce; 1 teaspoon sugar; 1 teaspoon chili (hot) sesame oil, plus additional for drizzling; Half a Thai birds-eye chili, seeded and minced; Freshly ground white pepper; 2 teaspoons black Chinese vinegar, or balsamic vinegar; 1 16-ounce package of silken tofu, drained and cut in 3/4 inch cubes; 1/4 cup minced Chinese preserved vegetable (mustard green root); 2 teaspoons cornstarch; 1 tablespoon ginger, julienned and placed in a bowl of cold water; 12 coriander leaves, whole, plus stems, minced; 1 tablespoon minced red bell pepper.

Servings: persons

2 tablespoons olive oil
1/2 teaspoon ground Szechwan pepper, plus additional as needed
1 tablespoon garlic, finely chopped
2 tablespoons vegetarian oyster sauce
1 tablespoon hot bean paste (also known as spiced broad bean sauce), or as needed
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon chili (hot) sesame oil, plus additional for drizzling
Half a Thai birds-eye chili, seeded and minced
Freshly ground white pepper
2 teaspoons black Chinese vinegar, or balsamic vinegar
1 16-ounce package of silken tofu, drained and cut in 3/4 inch cubes
1/4 cup minced Chinese preserved vegetable (mustard green root)
2 teaspoons cornstarch
1 tablespoon ginger, julienned and placed in a bowl of cold water
12 coriander leaves, whole, plus stems, minced
1 tablespoon minced red bell pepper.

1
In a wok over medium heat, heat olive oil until shimmering.
2
Add 1/2 teaspoon Szechwan pepper, and stir rapidly for 30 seconds.
3
Add garlic, and stir rapidly for 30 seconds.
4
Remove wok from heat, and add oyster sauce, 1 cup water, hot bean paste, soy sauce, sugar, 1 teaspoon chili sesame oil, Thai chili, a pinch of white pepper, vinegar and tofu.
5
Place wok over high heat and cook until bubbling, about 3 to 5 minutes.Add the preserved vegetable.
6
As it begins to heat up, adjust hot bean paste as desired, a teaspoon at a time, up to 3 teaspoons.
7
(This amount will make it tear-inducing hot, the fieriness that Susur Lee likes.)
8
The sauce will begin to thicken, just slightly.
9
In a small bowl, mix cornstarch with 1/4 cup cold water.
10
Pour into the wok, stirring very gently,so as not to break up the tofu.
11
Simmer until sauce is glossy, 30 seconds to 1 minute.
12
Transfer to a medium serving bowl, and garnish with drained julienned ginger, coriander leaves and stems, a drizzle of sesame oil, red bell pepper, and, if desired, a sprinkle of Szechwan pepper.
13
If desired, serve with rice.

104

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 17 ingredients. The key ingredients include: 2 tablespoons olive oil, 1/2 teaspoon ground Szechwan pepper, plus additional as needed, 1 tablespoon garlic, finely chopped, 2 tablespoons vegetarian oyster sauce, and more.

Yes, Vegan Ma Po Tofu falls under the Vegetarian 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.

Vegan Ma Po Tofu

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