Vegetarian Mapo Tofu Food

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VEGAN MAPO TOFU



Vegan Mapo Tofu image

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

8 ounces shiitake mushrooms
2 cups water
15 ounce block of soft tofu (do not use silken)
Salt
3 tablespoons vegetable oil
3 small dried hot red peppers
1 tablespoon fermented black beans, rinsed
1 tablespoon fermented spicy broad bean paste (doubanjiang)
2 teaspoons minced garlic
1 tablespoon grated ginger
2 teaspoons soy sauce
1 teaspoon toasted sesame oil
1 teaspoon finely ground Sichuan pepper
1 tablespoon corn- or potato starch, dissolved in 3 tablespoons cold water
1/2 cup slivered scallions, both white and green parts
Cilantro sprigs, for garnish

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

VEGETARIAN MAPO TOFU



Vegetarian Mapo Tofu image

Mapo tofu served at Chinese restaurants always contains ground meat, so I came up with this vegan version. The taste is not exactly the same, but it is still a good dish. I suggest serving it with cooked quinoa or brown rice. For more healthy gluten-free pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.

Provided by InnerHarmonyNutriti

Categories     Chinese

Time 25m

Yield 3 serving(s)

Number Of Ingredients 12

5 dried shiitake mushrooms
1 tablespoon sesame oil
1 teaspoon ginger, minced
1 garlic clove, minced
1/2 carrot, finely chopped
1/4 cup fresh green peas or 1/4 cup frozen green pea
14 ounces tofu, diced
1 -2 teaspoon chili bean paste or 1 -2 teaspoon other spicy chili paste
2 tablespoons tamari
1/4 teaspoon salt
2 teaspoons potato starch
2 green onions, sliced

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.

Nutrition Facts : Calories 174.3, Fat 9.6, SaturatedFat 1.4, Sodium 886.2, Carbohydrate 13.6, Fiber 2.5, Sugar 2.8, Protein 11.7

VEGETARIAN MAPO TOFU



Vegetarian Mapo Tofu image

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

12 to 14 dried shiitake mushrooms
1 cup warm water
1 1/2 tablespoon fermented black beans (or substitute black bean sauce)
2 tablespoons peanut or vegetable oil
3 scallions, thinly sliced at an angle, white and green parts separated
2 cloves garlic, minced
1 teaspoon minced ginger
1 block soft or medium-firm tofu (about 1 pound), drained and cut into 1-inch cubes
1 tablespoon cornstarch, dissolved in 2 tablespoons water
2 ½ tablespoons chili bean paste
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons soy sauce
2 teaspoons sesame oil
2 teaspoons sugar
½ teaspoon ground Sichuan pepper

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 MAPO TOFU



Vegan Mapo Tofu image

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

400 g tofu, silken, cut into inch cubes
150 g shiitake mushrooms, sliced
125 ml vegetable broth
2 tablespoons chili bean paste
30 g fermented black beans, roughly chopped
6 garlic cloves, minced
1 tablespoon ginger, minced
1 teaspoon szechuan peppercorns
2 teaspoons low sodium soy sauce
1 tablespoon peanut oil
1 teaspoon sesame oil
1 teaspoon chili oil
1 tablespoon honey or 1 tablespoon maple syrup
30 g green onions, thinly sliced
1 teaspoon cornstarch
25 g peanuts, roughly chopped

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

VEGAN MAPO TOFU



Vegan Mapo Tofu image

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

½ cup vegetable broth
1 tablespoon maple syrup
2 teaspoons reduced-sodium soy sauce
1 teaspoon cornstarch
1 tablespoon peanut oil
1 cup shiitake mushrooms, sliced
3 tablespoons fermented black beans, roughly chopped
2 green onions, white parts only, chopped
6 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 teaspoon Sichuan peppercorns
2 tablespoons chili bean paste (doubanjiang)
1 (14 ounce) container silken tofu, cut into 1-inch cubes
1 tablespoon chile oil
1 tablespoon sesame oil
3 tablespoons peanuts, chopped

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

MAPO TOFU



Mapo Tofu image

You can order mapo tofu from many Chinese restaurants, but it's also quite doable at home. You can find the pivotal fermented chile and broad (fava) bean sauce or paste called doubanjiang (sometimes rendered as "toban djan") at a Chinese market. Look for a doubanjiang from Pixian, in Sichuan, and bear in mind that oilier versions have extra heat but may lack an earthy depth. Sichuan peppercorns add mala - tingly zing - and fermented black beans, called douchi, lend this dish a kick of umami. Ground beef is traditional, but many cooks choose pork; you can also try lamb, turkey thigh or a plant-based meat alternatives. Add chile flakes for extra fire, and balance mapo's intensity with rice and steamed or stir-fried broccoli.

Provided by Andrea Nguyen

Categories     dinner, lunch, weeknight, grains and rice, meat, one pot, main course

Time 30m

Yield 4 servings (about 4 cups)

Number Of Ingredients 14

16 ounces medium or medium-firm tofu (if unavailable, go with firm)
1 rounded teaspoon Sichuan peppercorns
3 tablespoons canola oil
6 ounces ground beef or pork (preferably 80 or 85 percent lean), roughly chopped to loosen
2 1/2 to 3 tablespoons doubanjiang (fermented chile bean sauce or paste)
1 tablespoon douchi (fermented black beans, optional)
1 teaspoon minced fresh ginger
1/2 teaspoon red-pepper flakes (optional)
2 teaspoons regular soy sauce
1 rounded teaspoon granulated sugar, plus more if needed
Fine sea salt
2 large scallions, trimmed and cut on a sharp bias into thin, 2-inch-long pieces
1 1/2 tablespoons cornstarch dissolved in 3 tablespoons water
Cooked white rice, for serving

Steps:

  • Prepare the tofu: Cut the tofu into 3/4-inch cubes and put into a bowl. Bring a kettle of water to a rolling boil. Turn off the heat and when the boiling subsides, pour hot water over the tofu to cover. Set aside for 15 minutes.
  • Meanwhile, in a large (14-inch) wok or (12-inch) skillet over medium heat, toast the peppercorns for 2 to 3 minutes, until super fragrant and slightly darkened. (A wisp of smoke is normal.) Let cool briefly, then pound with a mortar and pestle, or pulse in a spice grinder.
  • Set a strainer over a measuring cup, then add the tofu to drain; reserve 1 1/2 cups of the soaking water, discarding the rest. Set the tofu and reserved soaking water near the stove with the peppercorns and other prepped ingredients for swift cooking.
  • Reheat the wok or skillet over high. When hot - you can flick water in and it should sizzle and evaporate within seconds - swirl in the oil to evenly coat, then add the meat. Stir and mash into cooked and crumbly pieces, 1 to 2 minutes.
  • Add 2 1/2 tablespoons doubanjiang, the douchi (if using), ginger and red-pepper flakes (if using). Cook about 2 minutes longer, stirring constantly, until things are vivid reddish brown. Add the soy sauce and sugar, stir to combine, then add the tofu. Gently stir or shake the pan to combine the ingredients without breaking up the tofu much.
  • Add the reserved 1 1/2 cups soaking water, bring to a vigorous simmer, and cook for about 3 minutes, agitating the pan occasionally, to let the tofu absorb the flavors of the sauce.
  • Slightly lower the heat and taste the sauce. If needed, add the remaining 1/2 tablespoon of doubanjiang for heat, a pinch of salt for savoriness, or a sprinkle of sugar to tame heat.
  • Add the scallions and stir to combine. Stir in the cornstarch slurry, then stir in enough to the mapo tofu to thicken to a soupy rather than a gravy-like finish. Sprinkle in the ground peppercorns, give the mixture one last stir to incorporate, then transfer to a shallow bowl. Serve immediately with lots of hot rice.

MAPO TOFU



Mapo tofu image

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

450g tofu
3 tbsp groundnut oil
100g pork mince
2 tbsp Sichuan chilli bean paste
1½ tbsp fermented black beans , rinsed (optional, available from souschef.co.uk)
2cm piece ginger peeled and finely chopped
3 garlic cloves , chopped
200ml light chicken stock or water
1 tsp cornflour , mixed with 1 tbsp water
6 spring onions , sliced on the diagonal
1 tbsp Sichuan chilli oil (optional)
½ tsp Sichuan peppercorns , crushed
cooked white rice , to serve

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

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From norecipes.com


PANDA EXPRESS NEW VEGETARIAN ENTREES: MAPO TOFU & STRING ...
Let’s start with the Mapo Tofu, a classic Chinese comfort food. Cubes of firm tofu are simmered in a spicy, garlic-laced gravy with pops of savory Beyond Beef and scallions. The umami from fermented bean paste is rich and aromatic and mellows out the heat from chilies. This Mapo Tofu is a bit runnier than other versions I’ve had, and perhaps slightly sweeter, but that …
From foodinternational.net


VEGAN MAPO TOFU RECIPE | FOOD & WINE
Jocelyn Law-Yone's Vegan Mapo Tofu is a hearty, umami-rich dish with savory mushroom seasoning, broad bean paste, and Szechuan peppercorns.
From foodandwine.com


VEGETARIAN MAPO TOFU - ALL INFORMATION ABOUT HEALTHY ...
Vegetarian Mapo Tofu | China Sichuan Food top www.chinasichuanfood.com. Then the tofu dish with beef become more popular and her guests gave the name: Mapo tofu. Cook's Note. 1. For the tofu, I recommend using regular tofu not firm tofu or silken tofu. The taste of firm tofu is not so tenderer but silken tofu is too easy to break. Choose the right type of tofu is a key point …
From therecipes.info


VEGAN MAPO TOFU - THE EARTH KITCHEN
Preheat wok or sauté pan to medium high heat. Toss in the Sichuan peppercorns to toast for about 5-7 minutes on the pan, mixing it all around a few times. Remove from the pan and grind the peppercorns in a mortar and pestle OR food grinder until it reaches a fine texture good enough for seasoning. Set aside.
From theearthkitchenblog.com


MAPO TOFU, A FIERY SICHUAN RECIPE (WITH A VEGETARIAN ...
Estimated reading time: 6 minutes As a tofu lover, Mapo Tofu is a huge favourite of mine. 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.Plain white rice is a must – nothing else is going to allow you to savour the multi layered …
From linsfood.com


VEGAN MAPO TOFU - COOK WITH MANALI
What is Mapo Tofu? It’s a famous dish from Sichuan region in China. This region is famous for it’s spicy food and mapo tofu is no exception. Traditionally mapo tofu is made with soft tofu and pork but of course I am sharing a vegan version where I …
From cookwithmanali.com


HOW TO MAKE VEGETARIAN MAPO TOFU – WHO NEEDS MEAT …
Mapo tofu was easy to convert into a vegetarian/vegan version, because the original dish had only a scant amount of meat in the first place. I actually prefer mapo tofu without meat, because ...
From scmp.com


VEGAN TOFU RECIPES: MAPO TOFU - PEACEFUL DUMPLING
Mapo Doufu (Pock-marked Granny’s Tofu) 1. Press the tofu for at least 20 minutes. Do this by placing it between two plates and weighing the top one down with a heavy book or similar. 2. In the meantime, prepare the vegetables. Finely slice the spring onions, dice the mushrooms, and mince the chilies. 3.
From peacefuldumpling.com


VEGETARIAN MAPO TOFU - THE WASHINGTON POST
Combine the shiitake mushrooms and cup of warm water in a mixing bowl. Soak for 15 to 20 minutes, then lift out the mushrooms and transfer to a cutting board, squeezing as much moisture out of ...
From washingtonpost.com


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