Mushroom Mapo Tofu Recipes

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

Ingredients

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

MUSHROOM MAPO TOFU

Mushroom mapo tofu image

Enjoy this plant-based version of Chinese mapo tofu served with jasmine rice and steamed greens. Meaty shitake mushrooms and firm tofu make a great combo

Provided by Ching-He Huang

Categories Dinner

Time 18m

Yield Serves 4

Number Of Ingredients 16

Ingredients

400g fresh firm tofu block
2 tbsp rapeseed oil
2 garlic cloves, finely chopped
2.5cm piece ginger, peeled and finely grated
1 red chilli, deseeded and finely chopped
150g fresh shitake mushrooms, sliced to 1cm strips
1 tsp dry toasted whole Sichuan pepper
1 tbsp chilli bean paste
2 tbsp dark soy sauce
2 tbsp Shaoxing rice wine or dry sherry
250ml cold vegetable stock or mushroom stock
2 tbsp Chinkiang black rice vinegar
2 tbsp tamari or low-sodium light soy sauce
1 heaped tbsp cornflour
large pinch of toasted ground Sichuan pepper, to garnish
3 spring onions, trimmed and sliced

Steps:

Drain the tofu and press gently with kitchen paper to remove any excess moisture. Alternatively, you could place the tofu on a clean tea towel, place a clean medium chopping board over the top and leave for 10 mins to press out any excess moisture. Slice into 1.5 x 1.5cm sized chunks.
Mix all of the sauce ingredients together in a jug.
Heat a wok over a high heat and drizzle in the rapeseed oil. Add the garlic, ginger and chillies and stir for a few seconds. Tip in the mushrooms and stir-fry for a few seconds, then add the Sichuan pepper and the tofu, gently stirring. Add the chilli bean paste and dark soy sauce, followed by the Shaoxing rice wine or sherry. Pour in the sauce ingredients, stir everything to combine, and bring to the bubble, cooking for 1 min.
Transfer to a serving plate and sprinkle over the ground toasted Sichuan pepper and spring onions to serve.

Nutrition Facts : Calories 233 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 2.83 milligram of sodium

MAPO TOFU RECIPE BY TASTY

Mapo Tofu Recipe by Tasty image

Mapo tofu is the perfect dish to add to your weekly routine. It's savory and spicy (and happens to be vegetarian!).

Provided by Aleya Zenieris

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

Ingredients

6 large dried shiitake mushrooms
2 medium tomatoes, diced
1 large green bell pepper, seeded
8 oz white button mushroom, cleaned
1 teaspoon chili garlic paste
3 tablespoons black bean with garlic sauce
2 tablespoons bean paste
6 tablespoons soy sauce
3 tablespoons hoisin sauce
1 tablespoon sugar
2 blocks extra firm tofu, pressed
2 tablespoons olive oil
2 tablespoons cornstarch
white rice, cooked, for serving

Steps:

Fill a small pot with water and bring to a boil. Remove from the heat and add the shiitake mushrooms. Soak for 30 minutes, until completely rehydrated. Remove the mushrooms from the water and reserve the soaking liquid. Coarsely chop the rehydrated mushrooms.
Dice the tomatoes and green bell pepper. Stem and chop the white button mushrooms.
In a small bowl, combine the chili garlic paste, black bean with garlic sauce, bean paste, soy sauce, hoisin sauce, and sugar. Stir until smooth.
Dice the tofu into 1-inch (2 ½ cm) cubes.
In a large skillet or wok, heat the olive oil over medium heat. Add the rehydrated shiitake and button mushrooms, bell pepper, and tomato and cook until the pepper and mushrooms have softened slightly, 1-2 minutes.
Add the sauce and cook, stirring occasionally, for 3-4 minutes, until fully combined and fragrant.
In a small bowl, stir together the cornstarch and ½ cup (75 G) of the reserved mushroom soaking water until the cornstarch dissolves.
Add the cornstarch slurry to the pan and cook until the sauce thickens, about 2 minutes. Stir in the tofu and cook until heated through, 2-3 minutes more.
Serve immediately over cooked white rice.
Enjoy!

Nutrition Facts : Calories 172 calories, Carbohydrate 15 grams, Fat 8 grams, Fiber 3 grams, Protein 10 grams, Sugar 6 grams

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