Vegan Mapo Tofu Recipe With Indian Ingredients 🌱 | Chinese Vegetarian Food | 素麻婆豆腐

vegetarian ground meat

🥗Healthier: mushrooms

💰Cheaper: lentils

Mushrooms add umami while lentils are a cost-effective protein.

doubanjiang

No alternative; it's a key flavor component.

black bean paste

No alternative; it's essential for flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is cheaper and neutral.

Blanch tofu in lightly salted boiling water for 3–5 minutes to firm it up. Drain and set aside.

Heat oil in a wok/pan over medium heat. Add Sichuan peppercorns and dried chilies. Toast for 30 seconds, then remove and crush them roughly.

In the same oil, add ginger-garlic paste, spring onion whites, and mushrooms. Stir-fry for 2 minutes until fragrant.

Add chili bean paste, Kashmiri chili powder, and soy sauce. Fry for 1–2 minutes until the oil turns red.

Gently add tofu cubes. Fry for 1–2 minutes, then pour in 1 glass (about 1 cup) hot water and half of the crushed Sichuan peppercorns and chilies. Simmer for 3–4 minutes (avoid over-stirring).

Drizzle in the cornstarch slurry and stir gently until the sauce thickens (1 minute).

Garnish with remaining crushed Sichuan peppercorns, chilies, and spring onion greens.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens