Vegan Mapo Tofu | 麻婆豆腐

tofu

🥗Healthier: tempeh

💰Cheaper: silken tofu

Tempeh adds protein and texture, while silken tofu is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offers a similar flavor.

Press tofu to remove excess moisture, then cut into cubes.

Soak dried shiitake mushrooms in hot water until soft, then slice.

Heat chilli oil in a skillet over medium heat until shimmering.

Add ginger and garlic; sauté until fragrant, about 1 minute.

Stir in doubanjiang and fermented black beans; cook for another 2 minutes.

Add cubed tofu and gently toss to coat in the sauce.

Pour in reserve mushrooms broth and soy sauce; bring to a simmer.

Sprinkle in sugar and Sichuan peppercorns; stir well.

Mix cornstarch with a small amount of water to create a slurry; add to the skillet.

Cook until the sauce thickens, about 2-3 minutes.

Drizzle with sesame oil; stir to combine.

Garnish with chopped scallion greens before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary