Vegetarian mapo tofu
The Sichuan classic made with mushrooms instead of pork: silky tofu in a spicy, numbing bean-paste sauce.
- 30 min15 prep · 15 cook
- MediumDifficulty
- 260 kcalper serving
Ingredients
- Soft tofu500 g
- Shiitake mushrooms, finely chopped200 g
- Doubanjiang (chilli bean paste)2 tbsp
- garlic3 cloves
- Grated fresh ginger1 tbsp
- Sichuan peppercorns, ground1 tsp
- Soy sauce1 tbsp
- Vegetable stock250 ml
- Cornflour1 tbsp
- Vegetable oil3 tbsp
- Spring onions2
- Chilli oil1 tbsp
Missing something? Ingredients with × can be left out.
Steps
- 1
Cut the tofu into 2 cm cubes and soak them in hot salted water while you cook, so they firm up a little.
- 2
Fry the mushrooms in the oil over high heat until browned and dry.
- 3
Add the doubanjiang, garlic and ginger and fry until the oil turns red.
- 4
Pour in the stock and soy sauce, then slide in the drained tofu. Simmer gently without stirring, just pushing with the back of a spoon.
- 5
Mix the cornflour with 3 tbsp water, add it in two goes and let the sauce thicken and turn glossy.
- 6
Finish with the chilli oil, Sichuan pepper and sliced spring onion. Serve with steamed rice.
Tips and questions
- Why does my tofu break up?
- Soft tofu is fragile: soak it in hot salted water first and push it gently instead of stirring.
- How can I make it less spicy?
- Use half the doubanjiang, skip the chilli oil and reduce the Sichuan pepper.
Enjoy your meal!
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