Vegetarian Mapo Tofu Recipe

Name: Vegetarian Mapo Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the tofu; 1/2 ounce dried porcini mushrooms; 1 1/2 cups boiling water; 5 tablespoons canola oil, divided; 6 ounces button mushrooms, quartered; 1/3 cup vegetable broth; 2 tablespoons soy sauce; 3 cloves garlic, minced; one 2-inch long piece of ginger, peeled and minced; 1 tablespoon corn starch dissolved in 2 tablespoons warm water; 1 package firm silken tofu, cubed; 2 tablespoons spicy bean paste (mine came in a mini toothpaste-esque tube-it looks like a thicker, lighter Sriracha); 1 tablespoon sesame oil; For serving; Brown rice; Chopped fresh chives

Servings: persons

For the tofu
1/2 ounce dried porcini mushrooms
1 1/2 cups boiling water
5 tablespoons canola oil, divided
6 ounces button mushrooms, quartered
1/3 cup vegetable broth
2 tablespoons soy sauce
3 cloves garlic, minced
one 2-inch long piece of ginger, peeled and minced
1 tablespoon corn starch dissolved in 2 tablespoons warm water
1 package firm silken tofu, cubed
2 tablespoons spicy bean paste (mine came in a mini toothpaste-esque tube-it looks like a thicker, lighter Sriracha)
1 tablespoon sesame oil
For serving
Brown rice
Chopped fresh chives

1
Stick the dried mushrooms in heatproof bowl and cover with the boiling water. Place a paper towel directly onto the top of the water, covering the whole top of bowl, to keep the mushrooms submerged. Let sit until rehydrated, about 10 minutes.
2
Meanwhile, heat 2 tablespoons canola oil in a pan. Add button mushrooms and fry, stirring often, until well browned, 6 to 10 minutes. Set aside.
3
Whisk together vegetable broth, bean paste, and soy sauce. Set aside.
4
Retrieve rehydrated 'shrooms! Drain well, removing any stemmy or super-tough bits. Give them a rough chop and then add to the fried 'shrooms pile.
5
Heat remaining 3 tablespoons canola oil in a large saute pan over medium heat. Add garlic and ginger, pushing the mess around for a minute or two with a wooden spoon, until fragrant. Add the cubed tofu and vegetable broth mixture, and then simmer for another one to two minutes.
6
Add corn starch and cook for another minute, while the sauce bubbles and thickens. Stir in mushrooms.
7
Remove pan from heat, and stir in the sesame oil. Scoop a big ol' heap of the tofu/mushroom/saucy mixture over a bowl of rice, then top with a sprinkling of scallions.

1027

kcal

Calories

113

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 16 ingredients. The key ingredients include: For the tofu, 1/2 ounce dried porcini mushrooms, 1 1/2 cups boiling water, 5 tablespoons canola oil, divided, and more.

Yes, Vegetarian Mapo 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.

Vegetarian Mapo Tofu

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