Best 2 Vegan Mapo Tofu Recipes
**Vegan Mapo Tofu: A Plant-Based Twist on a Classic Sichuan Dish**
Savor the delectable flavors of Mapo Tofu, a beloved Sichuan dish, now transformed into a delightful vegan version. This tantalizing dish bursts with authentic Sichuan flavors, featuring tender tofu, savory minced mushrooms, and a rich, spicy sauce made from fermented bean paste, chili oil, and aromatic spices. Immerse yourself in the harmonious balance of flavors and textures as the soft tofu absorbs the vibrant sauce, creating a symphony of taste in every bite. Indulge in this vegan rendition of a classic, perfect for those seeking a plant-based alternative without compromising on taste and satisfaction.
**Recipes Included in the Article:**
1. **Vegan Mapo Tofu**: Dive into the detailed recipe for this vegan Mapo Tofu, featuring step-by-step instructions to guide you through the process of creating this flavorful dish.
2. **Homemade Chili Oil**: Elevate your Mapo Tofu with a homemade chili oil, crafted using simple ingredients and easy-to-follow steps.
3. **Homemade Fermented Bean Paste**: Take your Mapo Tofu to the next level with a homemade fermented bean paste, adding an extra layer of depth and authenticity to the dish.
4. **Steamed Rice**: Learn how to perfectly steam rice, the ideal accompaniment to your Mapo Tofu, ensuring a complete and satisfying meal.
VEGAN MAPO TOFU
When you're short on time and you're in need of something nutritious, then this quick vegan mapo tofu will certainly satisfy your taste buds. This is an authentic Sichuan-style mapo tofu, which is both spicy and aromatic.
Provided by MyNutriCounter
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 4
Number Of Ingredients 16
Steps:
- Mix vegetable broth, maple syrup, soy sauce, and cornstarch in a bowl.
- Heat peanut oil in a wok over medium-high heat. Add mushrooms, black beans, green onions, garlic, ginger, and Sichuan peppercorns. Saute until aromatic, about 1 minute. Add chili bean paste and the soy sauce mixture. Cook and stir until thick, 3 to 5 minutes. Add tofu; cook until heated through, about 1 minute more.
- Transfer cooked tofu to a serving dish; drizzle chile oil and sesame oil on top. Top with chopped peanuts.
Nutrition Facts : Calories 254.5 calories, Carbohydrate 15.8 g, Fat 16.3 g, Fiber 1.6 g, Protein 13 g, SaturatedFat 2.3 g, Sodium 657.8 mg, Sugar 7.1 g
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
Tips:
- Use firm or extra-firm tofu: This will help the tofu hold its shape and absorb the flavors of the sauce better.
- Press the tofu before cooking: This will help remove excess water and make the tofu more flavorful.
- Marinate the tofu: This is a great way to add even more flavor to the tofu. You can use a simple marinade made with soy sauce, rice vinegar, and garlic, or you can get creative and use a more complex marinade.
- Cook the tofu over medium heat: This will help prevent the tofu from burning.
- Don't overcrowd the pan: If you overcrowd the pan, the tofu will not cook evenly.
- Use a flavorful sauce: The sauce is what really makes this dish, so make sure to use a sauce that is flavorful and has a good balance of sweet, sour, and savory flavors.
- Serve with rice or noodles: Mapo tofu is traditionally served with rice or noodles. You can also serve it with vegetables, such as broccoli or bok choy.
Conclusion:
Mapo tofu is a delicious and versatile dish that can be enjoyed by vegans and non-vegans alike. It is a great source of protein and vegetables, and it can be tailored to your own taste preferences. With a little planning and preparation, you can easily make a delicious mapo tofu dish at home.
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