VEGAN MAPO TOFU
With loads of aromatics and mushroom ground "meat" in the red hot sauce, this vegan With creamy blocks of tofu smothered in a fragrant, spicy sauce made from ground mushrooms, this Vegan Mapo Tofu is just as comforting and flavorful as the original.
Provided by Marc Matsumoto
Categories Entree
Time 21m
Number Of Ingredients 17
Steps:
- Lightly rinse the dried shiitake mushrooms off, removing any dirt or debris in the gills. Place them in a bowl and cover with 1 1/2 cups of boiling water to rehydrate.
- When the shiitakes have rehydrated, squeeze any excess water out of them and trim off the stems and roughly chop.
- Measure out 3/4 cup of shiitake stock, being sure to avoid the sediment that's settled to the bottom.
- Use a food processor or meat grinder to grind the rehydrated shiitakes together with the assorted fresh mushrooms to make your vegan meat. If you don't have either, you can use a knife to mince them up as well.
- Marinate the ground mushrooms with the Shaoxing, soy sauce, and potato starch.
- Fill a pan with 2-inches of water and bring it to a boil. Add a handful of salt along with the tofu and cook for 1 minute. Use a slotted spoon to transfer the tofu into a colander and let it drain.
- Heat a frying pan over high heat until hot. Add the oil and when it is shimmering, add the douchi and about half of the Sichuan pepper to the oil and fry for a few seconds until fragrant.
- Add the doubanjiang and swirl to combine with the oil.
- Add the scallions, garlic, ginger and ground mushrooms and stir fry the mixture has halved in volume, and the mixture is caramelized.
- Add the mushroom stock, tofu, and sesame oil and toss together until the sauce has thickened to your desired consistency, and the tofu is evenly coated.
- Plate the Mapo Tofu and dust with additional Sichuan pepper to taste. Garnish with the scallion greens and serve with rice.
Nutrition Facts : Calories 367 kcal, Carbohydrate 31 g, Protein 15 g, Fat 22 g, SaturatedFat 13 g, Sodium 450 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
VEGAN MAPO TOFU
When you're short on time and you're in need of something nutritious, then this 15 minute vegan mapo tofu will certainly satisfy your taste buds. This is an authentic Sichuan style mapo tofu which is both spicy and aromatic.
Provided by hello
Categories Vegan
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Mix vegetable stock, cornstarch, soy sauce, and honey in a bowl.
- Heat peanut oil in a wok.
- Add in ginger, garlic, mushrooms, Sichuan peppercorns, fermented black beans, and white part of the leeks to the wok. Sautee until aromatic. About a minute.
- Add in chili bean paste and soy sauce mixture.
- Stir until thick then add tofu. Heat for a minute.
- Transfer to a serving dish then drizzle chili oil and sesame oil.
- 7. Top with chopped peanuts.
Nutrition Facts : Calories 169.4, Fat 11.3, SaturatedFat 1.7, Sodium 100, Carbohydrate 10.9, Fiber 1.2, Sugar 5.6, Protein 8.8
VEGETARIAN MAPO TOFU
Vegetarian mapo tofu has all of the dazzling mala umami of the original and is really easy to put together. I'll teach you the secrets to make your dish an absolute flavor bomb that you'll want to devour again and again. (Vegan)
Provided by Maggie Zhu
Categories Main
Time 30m
Number Of Ingredients 15
Steps:
- Add the dried shiitake mushrooms into a small bowl and add 1 cup hot water to cover. Let soak for 20 minutes, or until the mushrooms turn soft throughout. Squeeze out excess water and rub off any debris from the mushrooms. Finely chop the mushrooms into ¼ inch (1/2 cm) squares. Reserve the soaking water for later use.
- Combine the spice mix ingredients in a small bowl.
- Heat 2 Tablespoons oil in a large nonstick skillet over medium heat until warm. Turn to medium-low heat and add the spice mix. Cook and stir for 1 minutes.
- Add the chopped shiitake mushrooms, green onion, and ginger. Cook and stir until the aromatics are lightly browned and the oil starts to turn an orange red hue. Add more oil if the pan looks too dry.
- Pour in the Shaoxing wine and quickly use your spatula to release any brown bits from the pan.
- Pour in the mushroom soaking water, being careful not to add the debris from the bottom of the bowl.
- Add five spice powder and sugar. Mix a few times to dissolve.
- Carefully spread the tofu in the broth in a single layer. Turn to medium-high heat and bring to a simmer. Turn to medium-low heat again and simmer for 5 minutes.
- Meanwhile, make the slurry by whisking cornstarch with water in a small bowl until completely dissolved. Swirl half of the mixture into the tofu, stirring gently with a spatula. Add more until the sauce reaches the desired consistency. Taste a piece of tofu with some sauce. Add more sugar to balance the taste if it is too spicy for you. Transfer everything to a big plate.
- (Optional) If you want your dish to look like the authentic mapo tofu in Sichuan, swirl in a few tablespoons of homemade chili oil at the end of the cooking, to give the sauce a beautiful red color. It won't affect the taste if you skip this step.
- Serve over steamed rice as a main.
Nutrition Facts : ServingSize 1 serving, Calories 191 kcal, Carbohydrate 17.5 g, Protein 9 g, Fat 11.3 g, SaturatedFat 1.8 g, Sodium 470 mg, Fiber 2.2 g, Sugar 6.3 g
VEGAN MUSHROOM MA PO TOFU
A vegan version of the authentic Chinese Mabo Dofu, this Mushroom Ma Po Tofu cooks in under 30 minutes and is a delicious light weeknight meal for the whole family.
Provided by Sneh
Categories Dinner
Time 25m
Number Of Ingredients 16
Steps:
- To make the sauce, mix cornflour and water to a smooth paste in a mixing jug. Add the rest of the sauce ingredients and mix well. Ensure that there are no lumps. Set aside.
- Heat a wok on high. Add the vegetable/peanut oil and sesame oil. Add the garlic, ginger and chilli flakes. Sauté for a few seconds. Add the mushroom and the white part of the spring onion and sauté for a couple of minutes until spring onion starts to caramelize.
- Add the sauce and continue cooking, tossing constantly for a couple of minutes. Add the tofu and mix gently. Cook for a couple of minutes until tofu is coated and heated through.
- Remove into a serving bowl. Garnish with spring onion greens.
- Serve hot with steamed rice.
VEGAN MAPO TOFU (素食麻婆豆腐)
I've made some changes to this recipe since I first published it in 2019 because my tastes change! Over the past few years, I've prepared this mapo tofu with more varieties of doubanjiang with varying levels of saltiness. One batch was so salty that I decided to dial back on the doubanjiang specified in this recipe. I also removed the black bean and garlic sauce, though you can add a teaspoon or two of it, if you like. Black bean and garlic sauce is a bit salty as well, so you may want to reduce the doubanjiang.I've also added diced shiitake mushrooms to give the dish more substance. If you are not a fan of mushrooms, leave them out or use 2/3 cup of finely diced bell peppers or even jicama if you want some crunch. Finally, we all have different tolerance levels for spice. The recipe here should yield a dish that has a medium level of spice. Feel free to reduce or add spice to this dish by adjusting the amount of Sichuan peppercorns or ginger; you can also use chili flakes that are spicier than gochugaru. See note 3 for more guidance about chili flakes.
Provided by Lisa Lin
Categories Vegan
Time 30m
Number Of Ingredients 16
Steps:
- Drain the block of tofu and remove it from the package. Cut the tofu into 3/4-inch cubes.
- Add 8 cups of water and 2 teaspoons salt to a saucepan and bring it to boil. Remove the saucepan from heat.
- Using a skimmer or slotted spoon, carefully lower the tofu cubes into the hot water. Let the tofu sit in hot water as you prepare the sauce.
- Heat 1 tablespoon of oil in a wok over medium heat. Add the mushrooms and cook for about 2 minutes, stirring frequently.
- Transfer the mushrooms to a bowl and turn off the heat.
- Grind the Sichuan peppercorns with a mortar and pestle or spice grinder. Sift the ground peppercorns through a fine mesh to sift out the tough husks. Discard the tough husks (see note 4).
- Add ½ cup of water and 1 teaspoon cornstarch to a small bowl and stir to combine. Set it aside.
- Heat 2 tablespoons of oil on medium-high heat. Add the garlic and ginger and sauté for 30 seconds. Then, add the doubanjiang and sauté for another 30 seconds. Add the ground Sichuan peppercorn, gochugaru (or other chili flakes), and sugar and stir together. Finally, give the cornstarch slurry a stir again and add to the wok (see note 5). Add the white and light green parts of the scallion. Let the sauce simmer for 2 minutes.
- Add the sautéed mushrooms to the wok. Using a skimmer or a slotted spoon, transfer the warmed tofu to the wok as well. Then, carefully toss everything together. The tofu is very delicate and can break apart easily, so be careful.
- Transfer the mapo tofu to a serving bowl.
- Drizzle a tiny bit of sesame oil over the tofu. Garnish the tofu with the dark green parts of the scallion. Serve with jasmine rice or brown rice.
Nutrition Facts : ServingSize 1 serving, Calories 227 kcal, Carbohydrate 9.3 g, Protein 11.2 g, Fat 18 g, SaturatedFat 2.6 g, Sodium 625 mg, Fiber 1.8 g, Sugar 2.7 g
VEGAN MA PO TOFU
This is a delicious recipe is from Greensboro's excellent restaurant "Boba House", where it is one of the most popular items on the menu. It's a vegetarian version of a traditional Szechuan dish with soft tofu sautéed with mushrooms, peas, carrots, and "beef" chunks in a mildly spicy sauce. Both the tofu and the mushrooms need soaking time. If you don't have brown bean sauce, substitute a mild brown miso, mixed with a bit of water to make a softer mixture (halfway between a sauce and a paste).
Provided by blucoat
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Cover the mushrooms with hot water and let stand 1 hour. Drain and cut into 1/8-inch pieces. Set aside.
- Place the tofu in a large sieve. Bring 8 cups (2 L) of water to a boil. Pour into a metal bowl just larger than the sieve and place the sieve inside. Let soak for 30 minutes. Drain and set aside.
- Mix 5 tablespoons. of cold water with the broth, chili oil, bean sauce, cornstarch, soy sauce, sesame oil, sugar, and white pepper in a small bowl. Set aside.
- Heat the vegetable oil in a wok or heavy, large skillet over high heat for 1 minute. Add the onions, garlic, and ginger and stir-fry for 1 minute. Add the mushroom pieces and "beef" and stir-fry for 1 minute. Stir the broth mixture and add to the wok with the peas and carrots. Stir-fry until reaches a boil, about 1 minute. Add the tofu and toss gently to coat. Cook 2 1/2 minutes, tossing gently.
- Divide between plates. Garnish with the cilantro and sprinkle with the pepper.
Nutrition Facts : Calories 388.8, Fat 23.5, SaturatedFat 3.1, Sodium 608.4, Carbohydrate 25.4, Fiber 6, Sugar 3.9, Protein 22.9
MAPO TOFU, A FIERY SICHUAN RECIPE, WITH A VEGETARIAN ALTERNATIVE
Mapo Tofu (or Mapo Dofu) recipe. This Sichuan classic is a dish of melt in the mouth silken tofu, covered in a fiery red, earthy, slightly tongue numbing chilli sauce, made with Doubanjiang, the Sichuan chilli bean paste.
Provided by Azlin Bloor
Categories Side Dish
Time 30m
Number Of Ingredients 19
Steps:
- Dry toast all the Sichuan peppercorns in a wok or frying pan for 1 minute on low heat, then transfer to a small mortar (pestle and mortar, the bowl).
- Heat the oil in a wok or frying pan over medium high heat and fry the dried chillies for one minute.
- Transfer the oil and chillies into a heatproof bowl and add the chilli flakes and about 10 of the sichuan peppercorns (¼ tsp). Leave to infuse while you get everything else ready.
- Add all the marinade ingredients in a large bowl, and using your hands, work the marinade into the meat. Leave aside while you get the other ingredients ready. No need to cover, we won't be long.
- Cut up the tofu into cubes measuring about 2.5cm/1".
- Lightly crush the sichuan peppercorns with a pestle and mortar.
- Get your garlic, ginger and spring onions (scallions) ready, as the description above. Finely chop your garlic and ginger. Split the spring onions into white and green, and slice thinly.
- Heat the 2 Tbsp of vegetable oil in a wok or large, deep frying pan on medium heat and fry the sichuan peppercorns, the garlic, ginger and white sliced spring onions (scallions) for 30 seconds.
- Increase the heat to high and add the minced meat you are using. Break the meat up with the end of your spatula and cook for 3-5 minutes until your meat is browned all over.
- Add the doubanjiang and the wine and stir to mix well, cook for 1 minute.
- Add the water, stir and bring back to simmering point.
- Now stir the cornflour paste in and cook for 20-30 seconds until the sauce has thickened.
- Add the tofu cubes, and VERY carefully stir the tofu and the sauce, being careful to break up as little of the tofu as possible. But don't fret too much, if it's your first time. Let the tofu cook for 3 minutes.
- While the tofu is cooking, strain the chilli oil you made earlier into a clean cup or bowl. Drizzle some of the chilli oil all over, however much or however little you like. I usually use 2 Tbsp of it and keep the other 2 Tbsp, covered, in the fridge for something the next day.
- Take off heat, scatter the green spring onions (scallions) all over and serve immediately.
Nutrition Facts : ServingSize 6, Calories 226 kcal, Carbohydrate 8 g, Protein 8 g, Fat 18 g, SaturatedFat 12 g, Cholesterol 11 mg, Sodium 267 mg, Fiber 1 g, Sugar 3 g
VEGAN MAPO TOFU
Mapo tofu is a justly popular menu item in many Chinese restaurants. It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a bracing spicy sauce made with fermented black beans and fermented broad bean paste, along with hot red pepper and Sichuan pepper. This meatless version with fresh shiitake mushrooms is completely satisfying, and surprisingly easy to make. For the best texture, use soft tofu rather than firm, taking care to cook it gently to keep it from crumbling.
Provided by David Tanis
Categories dinner, lunch, quick, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Remove stems from mushrooms. Make a light mushroom broth by simmering stems in 2 cups water for 15 minutes, then strain and reserve broth (discard stems). Dice mushroom caps and set aside.
- Cut tofu into 1-inch cubes. Cover with boiling salted water, let steep for 15 minutes, then drain.
- Put oil in a wok or wide skillet over medium heat. Add red peppers, black beans and bean paste and cook, stirring until fragrant, about 1 minute. Add garlic and ginger and let sizzle, then add mushrooms, soy sauce, sesame oil and Sichuan pepper. Add 1 1/2 cups mushroom broth and cook mixture gently for 2 minutes.
- Carefully add tofu cubes. Shake pan to distribute sauce, using a wooden spoon to help. Try to avoid smashing tofu. Drizzle in cornstarch mixture, gently swirling pan to incorporate (sauce will thicken) and simmer tofu in sauce for 2 minutes more. Thin with a little mushroom broth if necessary. Transfer to a low bowl or platter. Sprinkle with scallions and cilantro sprigs.
Nutrition Facts : @context http, Calories 166, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 638 milligrams, Sugar 5 grams, TransFat 0 grams
全植物素麻婆豆腐 VEGAN MAPO TOFU
Spicy, "meaty" without meat, this Vegan Mapo Tofu is made with real food without any fake stuff. It's warm, hearty, and tasty with warm rice.
Provided by Barrel Leaf
Categories Side Dish
Time 15m
Number Of Ingredients 14
Steps:
- 先製作偽肉末:鍋中放白芝麻油,以中火熱鍋,將 70 g 的板豆腐用手大略扒碎放入鍋中
- 加入醬油一同拌炒至像肉末,若豆腐碎太大,可再用鍋鏟剁碎
- 放入板豆腐丁塊、花椒粉、蒜末、薑末,稍微拌炒一下
- 再放入辣豆瓣醬、醬油、冰糖粉、白胡椒粉,拌炒均勻
- 加入適量水(稍微淹到豆腐一半),調成中大火煮滾,煮滾後調低火至微滾,再燉煮 5-10 分鐘
- 將葛根粉 與少許水於一小碗中混合均勻,再倒入鍋中一同拌炒、開大火煮滾勾茨,稍稠即可熄火盛盤、灑上蔥花即可配飯享用
MAPO TOFU
Even if you're not keen on tofu, give this mapo tofu a go. It's hot and really strongly flavoured thanks to chilli bean paste, fermented black beans and more
Provided by Diana Henry
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 13
Steps:
- Get all the ingredients ready before you start cooking and set them out in bowls. Drain the tofu and cut it into 1.5cm cubes. Put it in a bowl and cover with very hot water. Leave this while you get on with everything else.
- Heat a wok and pour in the groundnut oil. Get this really hot and fry the pork until it's crispy. Remove with a slotted spoon but leave the oil behind.
- Add the bean paste and cook, stirring for a few mins until fragrant, then add the black beans, ginger and garlic. Cook, stirring, for a min or so, then add the stock and let it bubble away.
- Stir the cornflour and water into the mixture in the wok, drain the tofu and stir it into the sauce. Tip in the spring onions and the mince.
- Add the chilli oil, if using, and sprinkle over the Sichuan peppercorns. The sauce shouldn't need seasoning with salt, as many of the ingredients are salty already. Serve with boiled white rice.
Nutrition Facts : Calories 310 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 1 milligram of sodium
VEGAN MAPO TOFU
When you're short on time and you're in need of something nutritious, then this quick vegan mapo tofu will certainly satisfy your taste buds. This is an authentic Sichuan-style mapo tofu, which is both spicy and aromatic.
Provided by MyNutriCounter
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 4
Number Of Ingredients 16
Steps:
- Mix vegetable broth, maple syrup, soy sauce, and cornstarch in a bowl.
- Heat peanut oil in a wok over medium-high heat. Add mushrooms, black beans, green onions, garlic, ginger, and Sichuan peppercorns. Saute until aromatic, about 1 minute. Add chili bean paste and the soy sauce mixture. Cook and stir until thick, 3 to 5 minutes. Add tofu; cook until heated through, about 1 minute more.
- Transfer cooked tofu to a serving dish; drizzle chile oil and sesame oil on top. Top with chopped peanuts.
Nutrition Facts : Calories 254.5 calories, Carbohydrate 15.8 g, Fat 16.3 g, Fiber 1.6 g, Protein 13 g, SaturatedFat 2.3 g, Sodium 657.8 mg, Sugar 7.1 g
VEGETARIAN MAPO TOFU
Sichuan mapo tofu traditionally has pork for flavoring, but there is a lesser-known vegetarian version called mala tofu.
Provided by Diana Kuan
Categories recipes
Time 30m
Number Of Ingredients 15
Steps:
- Soak the shiitake mushrooms in the 1 cup of warm water for 15 to 20 minutes, until softened. Drain the shiitakes and squeeze out the excess water into the bowl. Keep the mushroom-flavored water, as you will need it for the sauce in the next step. Discard the stems of the mushrooms and finely chop the caps.
- Prepare the sauce: In a small bowl, stir together the mushroom-flavored water, chili bean paste, rice wine, soy sauce, sesame oil, sugar, and Sichuan pepper. Set aside.
- Rinse the black beans to remove any grit and mash them with the back of a spoon.
- Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the base. Add the minced mushrooms and mashed black beans and stir-fry for 2 minutes, until the mushrooms are crispy and the black beans are aromatic and a bit crispy as well. Reduce the heat to medium, then add the scallion whites, garlic, and ginger and stir-fry until fragrant, about 1 minute.
- Pour in the sauce and bring the liquid to a boil, the reduce to a simmer. The liquid should now have a nice red color. Gently add the tofu cubes, being careful to not move them around too much or else they will break up. Allow the sauce to simmer for about 2 to 3 minutes so the tofu can cook and absorb the the sauce.
- Carefully push the tofu to the sides and create a small well in the middle. Stir in the cornstarch mixture in the center. Allow the liquid to simmer for another minute, until the sauce has thickened enough to coat the back of a spoon. Transfer to a deep plate or wide bowl, sprinkle the scallion greens on top, and serve hot.
Nutrition Facts : Calories 220.40, Fat 11.87, SaturatedFat 1.67, Carbohydrate 17.72, Fiber 3.51, Sugar 2.60, Protein 13.89, Sodium 420.51, Cholesterol 0.00
VEGAN MA PO TOFU RECIPE
This vegan ma po tofu recipe isn't an exact replication of the dish I enjoyed in Beijing, but it is easy to prepare and delicious. If you don't have access to mince, omit it. Sichuan peppercorns are a deal breaker, so seek them out if you can. If you can't find them, yours tears will have to suffice as an alternative ingredient.
Provided by Author: Kip Dorrell
Yield Servings: 2 with rice
Number Of Ingredients 18
Steps:
- Heat a wok or saucepan to medium heat and toast the sichuan peppercorns by stirring constantly in the dry pan until aromatic, about 30 seconds to a minute. Grind with a pestle and mortar (or use the back of a sturdy knife to pound into smaller fragments).
- In a medium bowl, mix the water, sherry, vinegar, chilli and sesame oils, cornstarch, sugar, ground sichuan peppercorns, and chillies (if using).
- Heat a wok to medium high. Add the peanut oil and the mince and stir fry for 2-3 minutes, until the mince browns.
- Add ginger and garlic, stir frying for a further 30 seconds before turning the heat to medium and adding the black beans, chilli bean paste, and the white parts of the spring onion. Stir fry for another 30-45 seconds.
- Whisk the liquid quickly and tip it into the wok, along with the pieces of tofu. Turn the heat to medium low, cover, and simmer 8-10 minutes. Season with extra salt, to taste, and serve with green parts of the spring onion sprinkled on top.
More about "vegan ma po tofu food"
MEERA SODHA’S VEGAN RECIPE FOR MUSHROOM MAPO TOFU …
From theguardian.com
Estimated Reading Time 2 mins
THE BEST VEGAN MAPO TOFU RECIPE - SERIOUS EATS
From seriouseats.com
4.5/5 (14)Total Time 30 minsCategory MainsCalories 412 per serving
HOW TO COOK THE PERFECT MAPO TOFU – RECIPE | FOOD | …
From theguardian.com
Author Felicity CloakeEstimated Reading Time 7 mins
CAN I MAKE VEGAN MAPO TOFU THAT'S BETTER THAN THE REAL …
From seriouseats.com
VEGAN MAPO TOFU (PERFECT VEGAN CHINESE NEW YEAR RECIPE)
From linsfood.com
5/5 (15)Category Side DishCuisine ChinesePublished 2021-01-13
- Dry toast all the Sichuan peppercorns in a wok or frying pan for 1 minute on low heat, then transfer to a small mortar (pestle and mortar, the bowl).
- Cut up the tofu into cubes measuring about 2.5cm/1″. If you are using silken tofu as the traditional recipe calls for, it is going to be prone to breaking up, so be gentle. It's probably going to come apart in 2-3 pieces as you are getting it our of the packaging. Don't worry too much about it. Cut it in cubes as much as possible.Place the tofu cubes into a wide, flat bowl or plate. Piling the cubes on top of each other will only encourage them to break up easily from the weight.
HOW TO MAKE A TASTY VEGAN 30-MINUTE MAPO TOFU - …
From woonheng.com
5/5 (8)Total Time 40 minsCategory Main Course, Side Dish
- Toast the peppercorns until fragrant. When you hear a popping sound or see some peppercorns jumping in the pan, they are ready.
VEGAN MAPO TOFU | KITCHEN STORIES RECIPE
From kitchenstories.com
4.5/5 (10)Category MainCuisine ChineseTotal Time 40 mins
- Wash and soak shiitake mushrooms in cold water for at least 1 hr., or until rehydrated. Drain, reserving the soaking liquid. Chop soaked shiitake into small pieces. Cut the tofu into approx. 2-cm/ ¾-in. cubes. Mince garlic and ginger. Slice scallions.
- Bring a pot of salted water to a boil. Add tofu and let soak for approx. 10 min., then drain and set aside. Mix starch and water in a small bowl. Add sichuan peppercorns and dried chili to a frying pan over medium heat and toast until fragrant, then transfer to a mortar and pestle and grind.
- In a large frying pan or wok, heat vegetable oil over medium-low heat. Add fermented bean paste and fry for approx. 2 min. Add garlic and ginger, and fry until fragrant. Then add chopped shiitake and let caramelize, approx. 3 - 5 min. Deglaze with Shaoxing wine and some shiitake liquid. Bring everything to a simmer.
LUCKY PEACH'S SHROOM MAPO TOFU - DOROTHY PORKER
From dorothy-porker.com
Cuisine Chinese, SichuanCategory Dinner, Main CourseServings 4Published 2019-09-15
- Remove the stems from 4.5 oz - 125 g dried mushrooms and leave them to soak in water for at least 30 minutes. To submerge them it helps to place a small plate on top.
- If you are using firm tofu you can skip this step and press the tofu for 30 minutes with a heavy object instead. But silken tofu really gives the best result for mapo tofu imho.
VEGAN MAPO TOFU - HEALTHY FOOD GUIDE
From healthyfood.com
5/5 Total Time 30 minsCategory Curries, Asian-StylePublished 2017-06-07
- 3 In wok or large non-stick pan, heat oil over medium heat. Add chilli paste, Sichuan pepper and cook for 2 minutes. Turn heat up to high, add all mushrooms and eggplant and cook quickly until softened. Turn out into a bowl.
VEGAN MAPO TOFU - COOK WITH MANALI
From cookwithmanali.com
5/5 (5)Total Time 30 minsCategory Main CoursePublished 2021-03-05
- This step is optional but firms up the soft tofu a little bit. So for this step, boil water in a large pot and then add cubes of tofu to warm water and let it be there for 4 tp 5 minutes and then remove tofu from water and set aside. You can skip this step.
- To a skillet, heat 2 tablespoons oil (I used avocado oil) and 1 teaspoon chili oil on low-medium heat. Once hot, to that add Sichuan peppercorns. Sauté 1-2 minutes until oil has a nice smell from the peppercorns.Turn off heat and then remove the pan from heat and then using kitchen tweezers remove the peppercorns from oil. Please note that if you prefer the flavor of these peppercorns, you can leave the peppercorns as such and there's no need to remove then.You can also add more peppercorns if you want here. This is just what I preferred.
- Put the pan back on heat and turn on the heat again to medium-low and add gochujang. Sauté the paste for 1 to 2 minutes in the oil.
VEGETARIAN MAPO TOFU - CHINA SICHUAN FOOD
From chinasichuanfood.com
4.9/5 (8)Total Time 20 minsCategory Side DishPublished 2020-09-01
- Slice mushroom, chop garlic, ginger, spring onion white, doubanjiang and fermented black beans.
- Cut tofu into square cubes (around 2cms). Bring a large amount of water to a boil and then add a pinch of salt. Slide the tofu in and cook for 1 minute. Move out and drain.
- Fry doubanjiang for 1 minute over slow fire until the oil turns red and then add garlic, scallion white, ginger and fermented black beans to cook for 30 seconds until aroma. Then fry mushrooms until soft.
VEGAN MAPO TOFU BY FOODPASSIONICAL | QUICK & EASY RECIPE ...
From thefeedfeed.com
3.5/5 (14)Published 2020-12-17Servings 3
- Bring the water and 1 teaspoon salt to a boil. Add the tofu and cook for 2 minutes. Drain and set aside.
VEGAN JAPANESE-STYLE MAPO TOFU - RHIAN'S RECIPES
From rhiansrecipes.com
4.3/5 (11)Total Time 25 minsCategory Main CoursePublished 2016-10-28
VEGAN MAPO TOFU RECIPE: SPICY COMFORT FOOD - CHIVEG
From chiveg.com
Reviews 8Servings 4Cuisine ChineseCategory Dinner, Recipes, Tofu
- Chop up your tofu into 1-inch squares. Soak the tofu in hot water for about 15 minutes and then drain it. You don't need to fry it but if you do, drizzle some tamari/soy sauce on it.
THE ULTIMATE VEGAN MAPO TOFU (麻婆豆腐) - PICKLED PLUM
From pickledplum.com
5/5 (1)Total Time 1 hrCategory VeganPublished 2020-01-13
- Take shiitake mushrooms out of the water and set the water aside. You will need it for the sauce. Squeeze the dried shiitake mushrooms to remove excess water and finely chop them. Add them to the bowl with the button mushrooms.
- In a wok or large pan over medium high heat, add oil and mushrooms. Stir and cook for 8 minutes.
- Add garlic, ginger and leeks, stir and cook for 4 minutes. Transfer vegetables to a bowl and set aside.
VEGAN MAPO TOFU (EASY RECIPE!) - SCHOOL NIGHT VEGAN
From schoolnightvegan.com
5/5 (7)Category Main CourseCuisine ChinesePublished 2022-03-02
- Prepare your ingredients: mix the cornstarch with the water in a glass and set aside. Prep the garlic, ginger and spring onions. Set aside. Remove the tofu from the carton and slice. Set aside. Grind the Szechuan peppercorns and set aside.
- Heat a medium frying pan or wok over a medium high heat. Add the oil and fry the vegan mince for a few minutes until lightly browned. Remove the cooked mince from the pan and set aside. Don't clean out the pan.
- If necessary, add a little extra oil and bring to heat. Add the doubanjiang and fry lightly for a minute. Once fragrant, add the spring onion whites, garlic and ginger. Fry lightly and do not allow to burn. Next add the fermented black beans, chilli flakes and Szechuan peppercorns. Fry for another minute or so.
MA PO TOFU - ELLEN KANNER - SOULFUL VEGAN
From soulfulvegan.com
- In a wok or large skillet, prepare Neat crumbles or other plant-based protein according to package directions. Alternately, sauté minced mushrooms in 2 teaspoons of oil over medium-high heat for 8 to 10 minutes, until they soften, darken and cook through.
- Mix plant protein or mushrooms with 1 tablespoon soy or tamari, 1 tablespoon of the sake and the sesame oil. Spoon into a bowl and set aside.
- Wipe out wok or skillet and return to burner and set on medium-high heat. Add the peanut or other neutral oil and heat until the oil starts to shimmer. Add scallions, garlic and ginger. Stir quickly for a minute or so, until everything sizzles, softens and turns fragrant.
VEGETARIAN MAPO TOFU - CHOOSING CHIA
From choosingchia.com
Cuisine ChineseTotal Time 20 minsCategory MainCalories 245 per serving
MA PO TOFU [VEGAN, GLUTEN-FREE] - ONE GREEN PLANET
From onegreenplanet.org
Estimated Reading Time 2 mins
VEGAN MAPO TOFU RECIPE - MARY'S TEST KITCHEN
From marystestkitchen.com
Reviews 1Calories 434 per servingCategory Dinner Mains
EVERY VEGAN OPTION AT PF CHANG'S (UPDATED: 2022)
From veganfoundry.com
Estimated Reading Time 7 mins
PLANT-BASED MAPO TOFU | BEAR NAKED FOOD
From bearnakedfood.com
Cuisine ChineseCategory VegetarianServings 2Total Time 30 mins
VEGETARIAN MAPO TOFU (VEGAN) - FAMILYCUISINE.NET
From familycuisine.net
User Interaction Count 592
VEGAN MAPO TOFU RECIPE | FOOD & WINE
From foodandwine.com
Category VeganTotal Time 50 mins
VEGAN MA PO TOFU : FOOD
From reddit.com
VEGETARIAN MAPO TOFU | CHINA SICHUAN FOOD | VEGETARIAN ...
From pinterest.com
MA PO TOFU RECIPE VEGETARIAN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
VEGETARIAN MAPO TOFU ARCHIVES | COOL FOOD DUDE
From coolfooddude.com
VEGAN MAPO TOFU RECIPE | FOOD & WINE
From foodwineusa.netlify.app
VEGAN MAPO TOFU RECIPE - FOOD NEWS
From foodnewsnews.com
VEGAN MA PO TOFU
From pinterest.ca
CHINESE MILD SPICY FOOD - MA PO TOFU - MILD SPICY FOOD
From mildspicyfood.com
VEGAN MAPO TOFU - FOODS AND DIET
From foodsanddiet.com
VEGAN MAPO TOFU - ASIANFOODFIESTA.COM
From asianfoodfiesta.com
VEGAN MA PO TOFU RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love