Who LOVES spicy Sichuan meals as a lot as I do? In the event you do, then you might have GOT to attempt my latest favourite recipe but – my Vegan Mapo Tofu.
I used to be at Dynasty Chinese language Restaurant in Sequim, Washington at some point, looking for one thing on the menu I may eat – once I noticed one thing on their specialty menu referred to as “Mapo Tofu” (麻婆豆腐).
And it was when the waitress requested me how spicy I prefer it that I knew I used to be going to LOVE this recipe!
Mapo actually means “pockmarked outdated girl” in Chinese language.
Legend has it the identify affectionately comes from the smallpox facial scars of Mrs. Chen, the Sichuanese restaurateur within the late 1800s who created the dish.
Mapo Tofu historically consisted of sentimental tofu cubes cooked in a spicy and flavorful sauce made with a fermented broad bean paste referred to as Doubanjiang, Sichuan chile peppers, floor pork or beef, and Sichuan Peppercorns.
I used the Korean spices I already had in my pantry to make this model and whereas not 100% genuine – is amazingly scrumptious and may be very near what I loved that day in Sequim.
So in the event you like spicy meals …. it is a must-try and has rapidly develop into one in every of my new favourite recipes.
Hope you take pleasure in it.
Vegan Mapo Tofu
I am going to begin out with all of the specialty objects you may want with Amazon Hyperlinks if you wish to organize them. Asian Grocery Shops ought to have all of the components as effectively. When you have a Entire Meals shut by – perhaps verify there too. Surprisingly sufficient, I discovered the fermented black bean sauce at my native Fred Meyers – look within the sizzling sauce part.
All Amazon hyperlinks are affiliate hyperlinks and I do earn just a little with each buy however at no additional price to you.
This recipe is pretty straightforward and could be ready in these 5 easy steps:
- Marinating the mushrooms
- Prepping the tofu
- Prepping the slurry
- Prepping the aromatics
- Making the sauce
The Mushrooms
Since I don’t use sesame oil, I used tahini. Combine 1 teaspoon with a teaspoon of low-sodium soy sauce and add ½ teaspoon of black pepper.
Observe: In case you are adventurous – use the Sichuan peppercorns as a substitute of the black pepper. Toast them in a sizzling pan for a couple of minutes after which grind them right into a powder.
Combine this into 5 ounces of chopped Shiitake mushrooms – guaranteeing they’re evenly coated and put aside to marinate.
The Tofu
You desire a SOFT tofu for this recipe, not the extra-firm I usually use. Do NOT use “Silken” as that’s TOO delicate and can disintegrate. MEDIUM is what I like to recommend..
Fill a pan with water, add 1 teaspoon of salt, and produce to a boil. In the meantime, drain the water from the tofu, take away the 16-ounce block, and pat it dry. Then reduce it into cubes. When the water involves a boil – gently add the tofu cubes and allow them to simmer for 1 minute – then set the pot apart.
Consider it or not – boiling tofu in salted water removes as a lot liquid as urgent it.
The Slurry
Whisk 1 tablespoon of cornstarch and three tablespoons of water and put aside.
Veggie Prep
Finely mince 3-4 inexperienced onions, separating the whites from the greens, 3-4 cloves of garlic, and a couple of 1″ inch piece of ginger.
Making the Sauce
Saute the mushrooms, including 1-2 Tbls of water or broth if wanted to forestall sticking. As they cook dinner down and launch their very own liquid, add the garlic, ginger, and onions. Additionally, add the black bean paste and the gochugaru and blend effectively.
In a 1-cup measuring cup – combine 1 cup of water, the remaining 1 Tbls of soy sauce, maple syrup, and gochujang. Combine effectively then add it to the mushrooms and produce to a boil.
Then, cut back the warmth, add ½ cup of frozen peas & carrots, and the cornstarch slurry. Combine effectively after which gently add the drained tofu.
Ensure the tofu will get coated with that scrumptious sauce however watch out stirring because the tofu may be very delicate and fragile.
Proceed simmering for a couple of minutes to permit all these flavors to meld collectively and the sauce to cut back a bit, then serve over rice and garnish with inexperienced onions tops, sesame seeds, and in the event you’re courageous – just a little shake of that Sichuan pepper.
Have a very good week everyone and I hope you take pleasure in this model of Mapo Tofu. Once more, whereas not 100% genuine, it IS scrumptious and makes use of most of the spices I’ve beforehand utilized in my Korean recipes.
I all the time recognize feedback so let me know the way you prefer it!
Vegan Mapo Tofu
Prep Time: 30 min
Cook dinner Time: 30 min
Complete Time: 1 hour
Yield: 4–6 Servings 1x
Class: Tofu, Fundamental
Technique: Stovetop
Delicacies: Asian
Weight loss plan: Vegan
Description
Who LOVES spicy Sichuan meals as a lot as I do? In the event you do, then you might have GOT to attempt my latest favourite recipe but – my Vegan Mapo Tofu.
Substances
Items
Scale
Directions
- Combine 1 teaspoon of soy sauce, the tahini, and black pepper collectively and stir into the mushrooms, mixing effectively to make sure they’re evenly coated – put aside
- Whisk the cornstarch and water collectively to make a slurry – put aside
- Fastidiously drain the tofu and pat dry. Then reduce it into cubes. Add salt to a pot of water and produce to a boil. Gently add the tofu and simmer the for 1 minute – take away from warmth and put aside.
- Prep the veggies by mincing the garlic, ginger, and inexperienced onions
- In a big saute pan – saute the mushrooms till softened. (add just a little water or broth as wanted to forestall sticking)
- Add the minced onion whites, garlic, and ginger, after which stir within the black bean paste and gochugaru. Saute till veggies have softened and are fragrant. Combine effectively.
- Combine 1 cup of water, the remaining soy sauce, maple syrup, and gochujang, then add to the mushrooms.
- Combine effectively and produce to a boil.
- Cut back warmth, add the peas & carrots, stir within the slurry, and gently fold within the drained tofu, ensuring it will get coated within the sauce
- Simmer for five minutes or till sauce has thickened and barely diminished
- Prime with inexperienced onion tops and serve over rice
Key phrases: mapo tofu, sichuan, gochugaru, Gochujang, doubanjiang, Chinese language
