HOW TO MAKE VEGAN MAPO TOFU - SPICY CHINESE SZECHUAN TOFU

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.

Drizzle a little bit of toasted sesame oil in a heating pan.

Add soy curls to the pan and stir-fry for about 3 to 5 minutes over medium-low heat until cooked evenly; set aside.

Add black bean paste and red chili paste to the pan; fry until mixed well.

Deglaze the pan with a little bit of sake, lowering the heat to low.

Add a knob of garlic and ginger, which have been blended into small pieces.

Add 1 tablespoon of soy sauce to the mixture.

Add a little bit of agave syrup to sweeten the dish and add shine.

Mix in approximately 1 cup of warm water with vegetable bouillon to the pan.

Deglaze the pot again with the mixture.

Add a little bit of Sichuan peppercorns, adjusting to taste.

Add cubed tofu to the pan and let it absorb the flavors for about 5 minutes.

Cover the pan and let it cook for 5-6 minutes, adding water if it gets too dry.

Add a little bit of tapioca starch or cornstarch to thicken the sauce, letting it cook for 2 minutes.

Serve with chives and sticky Asian rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary