Vegan Mapo Tofu 素食麻婆豆腐 Recipes

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:

• 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.

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:

• 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.

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.