Vegan Mapo Tofu Food

VEGAN MAPO TOFU (素食麻婆豆腐)

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.

VEGAN MAPO TOFU

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.

MAPO TOFU

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.

VEGAN MAPO TOFU

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.

VEGAN MAPO TOFU

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.

VEGETARIAN MAPO TOFU

Steps:

• Soak dried shiitake mushrooms in one cup of water for 1-2 hours or until soft. Save the water. Finely dice the mushrooms.
• In a skillet, heat sesame seed oil and sauté minced ginger and garlic. Add carrots and sauté. Add mushrooms and peas and sauté.
• Add diced tofu and 1 cup water used for soaking mushrooms.
• Add salt, tamari, and 1 - 2 tsp chili paste (depending on how spicy you want). Cook until everything is heated through.
• In a small bowl, dissolve potato starch in 2 Tbsp water. Lower the heat and add the mixture. Stir until the liquid gets thick. Turn off the heat.
• Transfer the dish to plates and sprinkle sliced green onions.

全植物素麻婆豆腐 VEGAN MAPO TOFU

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

VEGAN MAPO TOFU

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.

VEGAN MAPO TOFU

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.

MAPO TOFU, A FIERY SICHUAN RECIPE, WITH A VEGETARIAN ALTERNATIVE

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.

VEGETARIAN MAPO TOFU

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.