Vegan Mapo Tofu
User Reviews
4.8
Vegan Mapo Tofu
Description
This dish begins with heating vegetable oil infused with coarsely ground Sichuan peppercorns, which impart a distinctive numbing aroma. Finely minced ginger and garlic are added sequentially, followed by fermented black beans and thinly sliced bird chilies for depth and heat. Shiitake mushrooms cook down and caramelize to add umami richness. Spicy bean sauce and chili oil further flavor the mixture before adding water or broth to form the sauce base.
A slurry of cornstarch and water is stirred in to thicken the sauce to a glossy consistency. Cubed silken tofu is gently incorporated, maintaining the delicate texture. The dish is finished with sesame oil and a touch of sugar to balance flavors, garnished with reserved Sichuan peppercorns and scallions for freshness.
The result is a rich, spicy, and numbing sauce coating tender tofu, suitable as a main or accompaniment with steamed rice.
Ingredients
- 4 tablespoons vegetable oil
- 1 1/2 tablespoons Sichuan peppercorn coarsely ground, reserve 1/4 teaspoon for garnish at the end
- 3 tablespoons ginger (finely minced)
- 3 tablespoons garlic (finely minced)
- 1 tablespoon fermented black beans
- 1-2 bird chili thinly sliced, Thai
- 4 ounces shiitake mushrooms (110g, finely chopped)
- 1-2 tablespoons bean sauce depending on your desired salt/spice levels, spicy
- 1 tablespoon Chili oil
- 2/3 cup water (or vegetable or mushroom broth)
- 2 teaspoons cornstarch (mixed with 1 tablespoon water)
- 1 pound silken tofu (or soft tofu, 450g, cut into 1-inch cubes)
- 1/4 teaspoon sesame oil
- 1/4 teaspoon sugar
- 1 scallion (finely chopped)
Instructions
- In a wok over medium low heat, add the vegetable oil and ground Sichuan peppercorns (remember to reserve ¼ teaspoon for garnishing the dish at the end).
- Cook for 30 seconds, and add the ginger. Cook for another 1 minute and add the garlic. Cook for another 1 minute. Add the black beans, and chilies. Cook for another 1-2 minutes.
- Turn up the heat to medium, and add the mushrooms. Cook until the mushrooms are cooked down and slightly caramelized, about 5 minutes.
- Add the spicy bean sauce and chili oil to the mixture and stir it in well. Turn up the heat to high, and add ⅔ cups water or broth and stir. Bring the mixture up to a simmer, and allow to bubble for 1 minute.
- Stir the cornstarch and water mixture to make sure the cornstarch is dissolved, and add it to the sauce. Allow the sauce to thicken (if it gets too thick, splash in more water or stock). If the sauce is too thin, make a little more cornstarch slurry and add it in. There will be variations depending on how high your heat is.
- Add the tofu to the wok and gently toss the tofu in the sauce. Allow the tofu to simmer for 3-5 minutes, and then add the sesame oil, sugar, and scallions.
- Give everything a final stir, and taste for seasoning (you likely won’t have to add any additional salt, as the spicy bean sauce and fermented black beans are quite salty). Serve, garnished with a last sprinkle of Sichuan peppercorn powder.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 14g | 5% |
| Protein | 9g | 18% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Sodium | 303mg | 13% |
| Potassium | 422mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 158IU | 3% |
| Vitamin C | 19mg | 21% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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