Vegetarian Mapo Tofu Recipe

Name: Vegetarian Mapo Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces shiitake mushrooms; 2 cups water; 15 ounce block of soft tofu (do not use silken); Salt; 3 tablespoons vegetable oil; 3 small dried hot red peppers; 1 tablespoon fermented black beans, rinsed; 1 tablespoon fermented spicy broad bean paste (doubanjiang); 2 teaspoons minced garlic; 1 tablespoon grated ginger; 2 teaspoons soy sauce; 1 teaspoon toasted sesame oil; 1 teaspoon finely ground Sichuan pepper; 1 tablespoon corn- or potato starch, dissolved in 3 tablespoons cold water; 1/2 cup slivered scallions, both white and green parts; Cilantro sprigs, for garnish

Servings: persons

8 ounces shiitake mushrooms
2 cups water
15 ounce block of soft tofu (do not use silken)
Salt
3 tablespoons vegetable oil
3 small dried hot red peppers
1 tablespoon fermented black beans, rinsed
1 tablespoon fermented spicy broad bean paste (doubanjiang)
2 teaspoons minced garlic
1 tablespoon grated ginger
2 teaspoons soy sauce
1 teaspoon toasted sesame oil
1 teaspoon finely ground Sichuan pepper
1 tablespoon corn- or potato starch, dissolved in 3 tablespoons cold water
1/2 cup slivered scallions, both white and green parts
Cilantro sprigs, for garnish

1
Remove stems from mushrooms.
2
Make a light mushroom broth by simmering stems in 2 cups water for 15 minutes, then strain and reserve broth (discard stems).
3
Dice mushroom caps and set aside.
4
Cut tofu into 1-inch cubes.
5
Cover with boiling salted water, let steep for 15 minutes, then drain.
6
Put oil in a wok or wide skillet over medium heat.
7
Add red peppers, black beans and bean paste and cook, stirring until fragrant, about 1 minute.
8
Add garlic and ginger and let sizzle, then add mushrooms, soy sauce, sesame oil and Sichuan pepper.
9
Add 1 1/2 cups mushroom broth and cook mixture gently for 2 minutes.
10
Carefully add tofu cubes.
11
Shake pan to distribute sauce, using a wooden spoon to help.
12
Try to avoid smashing tofu.
13
Drizzle in cornstarch mixture, gently swirling pan to incorporate (sauce will thicken) and simmer tofu in sauce for 2 minutes more.
14
Thin with a little mushroom broth if necessary.
15
Transfer to a low bowl or platter.
16
Sprinkle with scallions and cilantro sprigs.

153

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 16 ingredients. The key ingredients include: 8 ounces shiitake mushrooms, 2 cups water, 15 ounce block of soft tofu (do not use silken), Salt, 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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