VEGAN MAPO TOFU
Spicy, delicious mapo tofu is usually made with ground pork, but for this vegan recipe, we use chopped shiitake mushrooms and haven't sacrificed any umami!
Provided by Sarah
Categories Tofu
Time 30m
Number Of Ingredients 15
Steps:
- In a wok over medium low heat, add the vegetable oil and ground Sichuan peppercorns (remember to reserve ¼ teaspoon for garnishing the dish at the end).
- Cook for 30 seconds, and add the ginger. Cook for another 1 minute and add the garlic. Cook for another 1 minute. Add the black beans, and chilies. Cook for another 1-2 minutes.
- Turn up the heat to medium, and add the mushrooms. Cook until the mushrooms are cooked down and slightly caramelized, about 5 minutes.
- Add the spicy bean sauce and chili oil to the mixture and stir it in well. Turn up the heat to high, and add ⅔ cups water or broth and stir. Bring the mixture up to a simmer, and allow to bubble for 1 minute.
- Stir the cornstarch and water mixture to make sure the cornstarch is dissolved, and add it to the sauce. Allow the sauce to thicken (if it gets too thick, splash in more water or stock). If the sauce is too thin, make a little more cornstarch slurry and add it in. There will be variations depending on how high your heat is.
- Add the tofu to the wok and gently toss the tofu in the sauce. Allow the tofu to simmer for 3-5 minutes, and then add the sesame oil, sugar, and scallions.
- Give everything a final stir, and taste for seasoning (you likely won't have to add any additional salt, as the spicy bean sauce and fermented black beans are quite salty). Serve, garnished with a last sprinkle of Sichuan peppercorn powder.
Nutrition Facts : Calories 272 kcal, Carbohydrate 14 g, Protein 9 g, Fat 22 g, SaturatedFat 12 g, Sodium 303 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
MAPO TOFU
This mapo tofu recipe is the true blue, authentic real deal-the spicy, tongue-numbing, rice-is-absolutely-not-optional mapo tofu that you get in the restaurants!
Provided by Kaitlin
Categories Tofu
Time 35m
Number Of Ingredients 14
Steps:
- First, we toast the chilies. If you have homemade toasted chili oil, you can skip this step. Heat your wok or a small saucepan over low heat. Add ¼ cup of the oil and throw in the fresh and dried peppers. Stir occasionally and heat until fragrant, about 5 minutes, ensuring that the peppers don't burn. Remove from heat and set aside.
- Heat the remaining ¼ cup of oil in your wok over medium heat. Add the ginger. After 1 minute, add the garlic. Fry for another minute, and then turn up the heat to high and add the ground pork. Break up the meat and fry it until it's cooked through. Add your ground Sichuan peppercorns and stir for about 15-30 seconds, taking care to not let it burn, as it will turn bitter if it does.
- Add the spicy bean sauce to the mixture and stir it in well. Add ⅔ cups of chicken broth to the wok and stir. Let this simmer for a minute or so. While that's happening, ready your tofu and also put a ¼ cup of water in a small bowl with your cornstarch and mix until thoroughly combined.
- Add the cornstarch mixture to your sauce and stir. Let it bubble away until the sauce starts to thicken. (If it gets too thick, splash in a little more water or chicken stock.)
- Then add your chili oil from before-peppers and all! If you are using homemade chili oil, ONLY use the standing oil, as it's likely that you have salted it and you only want the oil, not additional salt. Stir the oil into the sauce, and add the tofu. Use your spatula to gently toss the tofu in the sauce. Let everything cook for 3-5 minutes. Add the sesame oil and sugar (if using) along with the scallions and stir until the scallions are just wilted.
- Serve with a last sprinkle of Sichuan peppercorn powder as a garnish if desired.
Nutrition Facts : Calories 335 kcal, Carbohydrate 8 g, Protein 11 g, Fat 29 g, SaturatedFat 5 g, Cholesterol 27 mg, Sodium 126 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
MAPO TOFU
When I started making homemade Mapo Tofu, what surprised me most was how quick and easy it is! Wilt some greens in towards the end for a one-dish meal. This mostly-authentic recipe is based on the Mapo Tofu recipe at Rasamalaysia.com, adjusted for taste and what I can find at the local Asian grocery store. It makes a pretty spicy dish. To moderate the heat, replace some or all of the chili oil with vegetable oil. I LOVE Szechuan peppercorns, so I use a lot of them. Use less if you like.
Provided by Abby Falck
Categories Soy/Tofu
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Combine garlic, spicy bean paste, chili powder, soy sauce, black bean garlic sauce and (optionally) meat.
- Cut the tofu into 1/2 to 3/4-inch cubes.
- Heat a wok or large skillet over high heat and add the vegetable and chili oil.
- When the oil is very hot and starting to smoke, add the ground meat or seasoning mixture and stir-fry for 2-3 minutes with meat, 30-60 seconds without.
- Add the leek and cook for an additional 2-3 minutes.
- Stir the cornstarch into the broth and add to the wok along with the tofu. Stir gently until thoroughly combined.
- Lower the heat and simmer for 3-4 minutes.
- Turn off the heat. Add in the ground Szechuan peppercorns, stir gently, and allow to cook in the residual heat for another 1-2 minutes.
- Serve hot over white rice.
Nutrition Facts : Calories 182.8, Fat 12.8, SaturatedFat 1.7, Sodium 278.1, Carbohydrate 10.7, Fiber 1.3, Sugar 2.9, Protein 7.6
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