Vegan Ma Po Tofu Recipes

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 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.

VEGAN MA PO TOFU

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.

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.