VEGAN MAPO TOFU
Mapo tofu is a justly popular menu item in many Chinese restaurants. It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a bracing spicy sauce made with fermented black beans and fermented broad bean paste, along with hot red pepper and Sichuan pepper. This meatless version with fresh shiitake mushrooms is completely satisfying, and surprisingly easy to make. For the best texture, use soft tofu rather than firm, taking care to cook it gently to keep it from crumbling.
Provided by David Tanis
Categories dinner, lunch, quick, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Remove stems from mushrooms. Make a light mushroom broth by simmering stems in 2 cups water for 15 minutes, then strain and reserve broth (discard stems). Dice mushroom caps and set aside.
- Cut tofu into 1-inch cubes. Cover with boiling salted water, let steep for 15 minutes, then drain.
- Put oil in a wok or wide skillet over medium heat. Add red peppers, black beans and bean paste and cook, stirring until fragrant, about 1 minute. Add garlic and ginger and let sizzle, then add mushrooms, soy sauce, sesame oil and Sichuan pepper. Add 1 1/2 cups mushroom broth and cook mixture gently for 2 minutes.
- Carefully add tofu cubes. Shake pan to distribute sauce, using a wooden spoon to help. Try to avoid smashing tofu. Drizzle in cornstarch mixture, gently swirling pan to incorporate (sauce will thicken) and simmer tofu in sauce for 2 minutes more. Thin with a little mushroom broth if necessary. Transfer to a low bowl or platter. Sprinkle with scallions and cilantro sprigs.
Nutrition Facts : @context http, Calories 166, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 638 milligrams, Sugar 5 grams, TransFat 0 grams
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India Server
[email protected]This recipe is a waste of time. The tofu was not cooked properly and the sauce was tasteless. I would not recommend this recipe.
Radico De genero
[email protected]I tried this recipe and it was a disaster. The tofu was overcooked and the sauce was bland. I would not recommend this recipe.
Snoochs Customs
[email protected]This dish was not what I expected. The tofu was not crispy and the sauce was not flavorful. I would not recommend this recipe.
patricia towett
[email protected]This dish was a bit too spicy for me, but I still enjoyed it. The tofu was cooked perfectly and the sauce was flavorful. I will definitely be making this again, but I will use less chili oil next time.
john cerello
[email protected]I wasn't sure how this dish would turn out, but I was pleasantly surprised. The tofu was cooked perfectly and the sauce was flavorful and rich. I will definitely be making this again.
Max Powers
[email protected]This was a great recipe. I made it for my family and they all loved it. The tofu was crispy and the sauce was flavorful. I will definitely be making this again.
Sela Deku
[email protected]I loved this recipe! It was easy to follow and the dish turned out great. The tofu was crispy on the outside and tender on the inside, and the sauce was flavorful and rich. I will definitely be making this again.
Miranda Roller
[email protected]This dish was amazing! The sauce was so flavorful and the tofu was cooked perfectly. I will definitely be making this again.
Kanchha Dai
[email protected]I've tried many vegan mapo tofu recipes, but this one is by far the best! The sauce is perfectly balanced and the tofu is cooked to perfection. I also love the addition of the shiitake mushrooms, which add a nice umami flavor. Overall, this is an exc
Alyssa Davis
[email protected]This vegan mapo tofu was a delicious and easy-to-make dish! The tofu was perfectly cooked and the sauce was flavorful and rich. I loved the addition of the wood ear mushrooms and bamboo shoots, which gave the dish a nice texture and depth of flavor.