Vegan Mapo Tofu recipe | HOW TO MAKE SPICY DOUBANJIANG DOUFU (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.

Bring 2 cups of water to a boil in a small saucepan.

Add dried shiitake mushrooms to the boiling water and let them cook for 10 to 15 minutes.

Carefully remove the stalks from the mushrooms and reserve the cooking water for later use.

Finely dice ginger and garlic.

Toast ground Sichuan peppercorns in a dry pan for about 1 minute, then crush them using a pestle and mortar.

Chop firm tofu into cubes.

In a sauté pan, heat sesame oil over medium-high heat.

Add ginger, garlic, jackfruit, and mushrooms to the pan and cook for 2 to 3 minutes.

Stir in 2 tablespoons of chili bean sauce made from chilies and fermented beans.

Deglaze the pan with the reserved mushroom cooking water.

In a mixing bowl, combine 1 tablespoon of potato starch with 2 tablespoons of water to create a slurry.

Pour the slurry into the sauce while stirring and turn up the heat to activate the thickener.

Once the sauce reaches the desired thickness, reduce the heat to low.

Add the cubed tofu to the sauce gently to avoid breaking it apart.

Serve with rice and garnish with chopped green onions and a drizzle of chili oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary