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Vegan Mapo Tofu Recipe (麻婆豆腐)

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Recipe Information

Recipe Available
Video-Specific Recipe

Vegan Mapo Tofu

ChineseCNmain
45 min
medium
4 servings
Servings4
15 grams dried shiitake mushrooms
50 grams fresh shiitake mushrooms
50 grams maitake mushrooms
50 grams eryngii (King Trumpet) mushrooms
400 grams soft tofu
2 tablespoons vegetable oil
1 tablespoon Shaoxing wine
2 tablespoons Doubanjiang
9 grams douchi (fermented black soybeans)
32 grams Sichuan pepper
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
1 teaspoon potato starch
20 grams ginger
24 grams garlic
50 grams Welsh onions
small scallions for garnish

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.

1

Start by rehydrating the dried shiitake mushrooms in a heatproof bowl with about 1.5 cups of boiling water for about 10 minutes.

2

Once rehydrated, squeeze out excess water and set aside. Measure out 3/4 cup of shiitake stock, avoiding any sediment at the bottom.

3

Clean the fresh shiitake mushrooms with a damp paper towel, trim tough parts of the stem, and quarter them for grinding.

4

Chop the rehydrated shiitake mushrooms by trimming off the stems and cutting them up.

5

Chop the maitake mushrooms and eryngii mushrooms as well.

6

Grind the mushrooms using a meat grinder or food processor until they resemble ground meat.

7

Marinate the ground mushroom mixture with Shaoxing wine and soy sauce, then add potato starch and mix well.

8

Grind Sichuan pepper into a powder using a mortar and pestle, removing any twigs or seeds.

9

Chop the douchi into small pieces and prepare the Welsh onion by slicing it into thin strips.

10

Mince the ginger and garlic by slicing them into thin pieces and then chopping them finely.

11

Cut the soft tofu in half horizontally and then into bite-size blocks.

12

Boil the tofu in salted water until heated through, then drain in a colander.

13

Heat a pan over high heat and add vegetable oil, douchi, and half of the ground Sichuan pepper.

14

Add Doubanjiang to the hot oil and then add the ground mushroom mixture, garlic, ginger, and scallions. Stir-fry for 4-5 minutes until browned and reduced in volume.

15

Add the shiitake stock and tofu to the pan, gently mixing to combine without breaking the tofu.

16

Once the sauce reaches the desired thickness, plate the Mapo Tofu and garnish with additional ground Sichuan pepper and scallions.

17

Drizzle toasted sesame oil on top before serving.

Cooking Techniques

sautéingpressing

Equipment Needed

heatproof bowlpanmeat grindermortar and pestlecolander

Spice Level:

🌶️🌶️🌶️

Dietary

veganplant-based

Also Known As

Mapo Doufu麻婆豆腐

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