ObiHow To Make The Perfect Mapo Tofu In Minutes
Mapo tofu is one of the most popular Asian tofu-based vegan meal. If you’ve had it before, you’d know it is popular for the very right reasons. A really delicious, satisfying and very memorable dish I must say. The first time I had it was when I visited a relative, and they weren’t even vegan. It’s a meal that everyone from all backgrounds would really find appetizing and enjoyable. Since that time, I’ve learnt how to make mapo tofu and I’ve even perfected it, at least from the reviews I get. Learning to make mapo tofu should be something every vegan considers and gets better at, because you’ll never go back.
The major thing that truly stands out about vegan mapo tofu is this recipe’s ability to build up flavors layers by layers from the many different ingredients. It’s something I really love, right from the beginning stage of cooking it to when it’s ready to be served. At the end of following this recipe on making your own mapo tofu at hgome, I know you too would agree with me on the flavors.
Without further describing this awesome vegan dish, I think it’d be best the recipe below does the job so you too can relate.
Easy Mapo Tofu Recipe
Equipment
- Cutting board & knife
- Wok or large deep skillet
- Spatula or wooden spoon
- Small bowl for cornstarch slurry
Ingredients
For the tofu & sauce
- 1 14 oz block soft or medium-firm tofu cut into cubes
- 2 tbsp vegetable oil
- 3-4 cloves garlic minced
- 1 tbsp fresh ginger minced
- 3 green onions finely sliced (reserve some for garnish)
- 2 tbsp doubanjiang Sichuan chili bean paste; ensure vegan
- 1 tbsp fermented black beans optional, but traditional
- 1 tbsp soy sauce or tamari
- 1 tbsp chili oil optional for extra heat
- 1 cup vegetable broth
- 1 tbsp cornstarch mixed with 2 tbsp water slurry
- 1 tsp sugar
- 1 tbsp rice vinegar or Chinese black vinegar
For the vegan “mince”
- 1 cup finely chopped mushrooms or ½ cup textured vegan protein TVP, rehydrated
- 1 tbsp soy sauce
- ½ tsp five-spice powder this is optional
For finishing
- 1-2 tsp Sichuan peppercorn powder for the signature numbing flavor
- Extra chili flakes or chili oil this is optional
- Green onions chopped
Instructions
Prepare the tofu
- Gently drain and pat dry the tofu. Cut into small cubes and set aside.
Cook the vegan “mince”
- In a wok over medium heat, add 1 tbsp oil. Add chopped mushrooms or hydrated TVP.
- Season with soy sauce and a pinch of five-spice powder. Cook until browned and fragrant, about 3-4 minutes. Remove and set aside.
Build the flavor base
- Add the remaining oil to the wok. Sauté garlic, ginger, and most of the green onions until fragrant (about 30 seconds).
Add doubanjiang & black beans
- Stir in doubanjiang and fermented black beans. Cook for 1 minute to release their oils and deepen the flavor.
Add broth & seasonings
- Pour in the vegetable broth, soy sauce, sugar, chili oil, and rice vinegar. Stir well.
Add tofu
- Gently place tofu cubes into the sauce. Tilt the pan to coat them, avoid stirring too vigorously to prevent breaking the tofu.
Thicken the sauce
- Add the cornstarch slurry and simmer for 2-3 minutes until the sauce becomes glossy and slightly thickened.
Finish it
- Stir in the cooked vegan “mince.”
- Sprinkle in Sichuan peppercorn powder to taste.
- Add more chili oil if desired.
Serve
- Garnish with the remaining green onions. Serve hot over steamed rice.
Nutrition
Obi
Jessica