Recipe: Yummy Vegan Mapo Tofu

Vegan Mapo Tofu. Perfect Supplement To Give You The Competitive Edge - Achieve More Today 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. 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.

Vegan Mapo Tofu Mapo tofu is definitely one of my all time favourite recipes. It's salty, spicy, and when you scoop this amazingness onto a bowl of rice it's legit game over. Join me in this episode and learn how to make my ultimate vegan mapo tofu recipe. You can cook Vegan Mapo Tofu using 20 ingredients and 10 steps. Here is how you cook it.

Ingredients of Vegan Mapo Tofu

  1. Prepare of For the Sauce:.
  2. Prepare of Gochujang OR.
  3. It's of each Fermented Bean Paste and Fermented Chili Paste.
  4. You need of Mirin or other sweet cooking wine.
  5. Prepare of Rice Wine Vinegar.
  6. Prepare of Soy sauce.
  7. It's of Vegetable or other Stock.
  8. Prepare of For the Tofu:.
  9. It's of Coconut Oil.
  10. You need of minced fresh Shiitake Mushrooms OR.
  11. You need of dried Shiitake Mushrooms, rehydrated in hot water for 10 min. and rinsed.
  12. Prepare of chopped Green Onions, white and green parts separated.
  13. You need of minced Garlic.
  14. It's of minced Ginger.
  15. You need of dried Chili Peppers, any variety OR.
  16. You need of Red Pepper Flakes.
  17. Prepare of Firm or Extra Firm Tofu, cut into 1/2 inch cubes.
  18. It's of Corn Starch dissolved in 1-2 tbsp. water.
  19. It's of Sesame Oil (optional).
  20. It's of Sesame or Caraway Seeds for garnish (optional).

Indeed, mapo tofu is one of the most famous tofu recipes to have made it out of China. This spicy, delicious dish usually includes small amount of ground pork, but for this vegan version, we use chopped shiitake mushrooms. The result is a vegetarian/vegan dish that hasn't sacrificed a bit of umami! Developing a Vegan Version Authentic Sichuan-Taiwanese Mapo Tofu, vegan-ized.

Vegan Mapo Tofu step by step

  1. Bring 3-4 cups of water to a simmer over medium-high heat. Slide in the chopped tofu and simmer for 10 minutes..
  2. Whisk together the sauce ingredients and set aside..
  3. While the tofu cooks, sauté the garlic, ginger, and the whites of the onions over medium-high heat until fragrant (1-2 minutes)..
  4. Add the mushrooms to the pan and continue cooking until soft..
  5. Once the mushrooms are done, add the sauce mixture to the pan and bring to a simmer..
  6. Strain the poached tofu and gently fold it into the sauce..
  7. Bring the sauce to a boil, stirring frequently to prevent burning..
  8. Gently stir in the corn starch and sesame oil, and cook until the sauce becomes thick and shiny (3-5 minutes)..
  9. Serve over white rice or plain greek yogurt..
  10. Granish with the green parts of the onions, and sesame or caraway seeds (optional)..

It is spicy, numbing, pungent, and umami — easily the most hearty and fulfilling vegan dish I can think of. Mapo Tofu (麻婆豆腐) is one of my favorite Sichuan-Taiwanese dishes. Growing up, I remember having (a non-vegan version of) this dish at every family gathering. Both versions contain leeks, garlic and ginger but herein lies the biggest difference; the meat version uses water or chicken broth while vegan mapo tofu uses mushroom broth. What this means is that the vegan sauce has twice the umami power plus a layer of earthiness that its meaty cousin doesn't have.