Traditional Mapo Tofu plant-based (Chuántǒng Sù Mápó Dòufu 传统素麻婆豆腐)

Name: Traditional Mapo Tofu plant-based (Chuántǒng Sù Mápó Dòufu 传统素麻婆豆腐)
Total time: 1800 s
Yield: 2 Persone
Cuisine: American
Ingredients: 10 Chao tian chilies (medium heat Sichuan Facing Heaven, Chao Tian Jiao 朝天椒); 2 tsp Green Sichuan peppercorns. Red Sichuan peppercorns as an alternative (Qīnghuājiāo 青花椒); 1 tbsp Vegetable oil; King oyster mushrooms and walnuts; 40 g soy/pea granules; 120 g plant-based ground meat; 500 g Organic medium-soft tofu; For the Mapo Tofu; 30 g Rapeseed oil OR a different seed oil like Avocado; 10 g Deodorized coconut oil - optional used to simulate the traditional rich fat content of meat; 1-2 tbsp Pixian Doubanjiang or Cantonese doubanjiang like Lee Kum Kee as an alternative (Pixian Doubanjiang 郫县豆瓣酱); 1 tbsp Roughly chopped fermented black beans (Dòuchǐ 豆豉); 5 cm Ginger finely diced; 1 Garlic clove, finely diced; 250 ml water or vegetable broth; 1 Tbsp Corn starch; 3 Small scallions (green onions), sliced into thin rings; 1/2 tsp Sugar; 1 tsp Msg; 2 tbsp water (for cornstarch slurry)

Candido Dessanti @cook_115249590

Roma

This dish is a vibrant, plant-based adaptation of the iconic Sichuan classic. While traditional Mapo Tofu relies on minced pork or beef to add texture and depth, this recipe masterfully substitutes animal protein without losing the dish's soul. By using a clever combination of finely minced king oyster mushrooms and chopped walnuts (or high-quality soy/pea granules), we perfectly replicate the rich, savory, and slightly crispy mouthfeel of traditional minced meat.The heart of the dish remains untouched: the intense, umami-rich foundation of fermented Pixian Doubanjiang, the punchy kick of black beans, and the signature málà (spicy and numbing) sensation delivered by the fresh knife-chopped Sichuan peppercorns and chilies. It is a deeply satisfying, fiery, and aromatic experience that proves you don’t need meat to honor a time-tested culinary tradition.

Candido Dessanti @cook_115249590

Saved

Ingredients

30 Minuti

2 Persone

For Traditional knife-chopped chili
10Chao tian chilies (medium heat Sichuan Facing Heaven, Chao Tian Jiao 朝天椒)
2 tspGreen Sichuan peppercorns. Red Sichuan peppercorns as an alternative (Qīnghuājiāo 青花椒)
1 tbspVegetable oil
Meat substitutes
King oyster mushrooms and walnuts
40 gsoy/pea granules
120 gplant-based ground meat
Mapo Tofu
500 gOrganic medium-soft tofu
For the Mapo Tofu
30 gRapeseed oil OR a different seed oil like Avocado
10 gDeodorized coconut oil - optional used to simulate the traditional rich fat content of meat
1-2 tbspPixian Doubanjiang or Cantonese doubanjiang like Lee Kum Kee as an alternative (Pixian Doubanjiang 郫县豆瓣酱)
1 tbspRoughly chopped fermented black beans (Dòuchǐ 豆豉)
5 cmGinger finely diced
1Garlic clove, finely diced
250 mlwater or vegetable broth
1 TbspCorn starch
3Small scallions (green onions), sliced into thin rings
1/2 tspSugar
1 tspMsg
2 tbspwater (for cornstarch slurry)

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Steps

30 Minuti

1

Blanch the tofu:
Pour one liter of water and a teaspoon of salt into the wok, then bring to a boil. In the meantime, cut the tofu into roughly 2 cm cubes. When the water starts to boil, gently slide the tofu cubes in and let them simmer for 2 minutes.
2

Prepare the knife-chopped chili mixture:
Cut all the Chao Tian chilies into 3 or 4 slices with scissors, discarding the seeds to reduce the heat, then place them in a small bowl with the Sichuan peppercorns.
3

Heat your wok, add the seed oil, and bring it to 130°C. Then add the chili slices and Sichuan peppercorns, toasting them for about 30 seconds.
Put out the heat and transfer to a cutting board, crush with a Chinese cleaver/knife, finely chop, and set aside.
4

Meat substitutes and other ingredients:
When using King Oyster mushrooms and walnuts, finely mince the mushrooms and chop the walnuts with a knife to achieve a texture similar to minced meat.
If you are using soy or pea granules, rehydrate them according to the package instructions and thoroughly squeeze out any excess water.
5

Finely mince the garlic and the ginger and set aside. Finally, cut the spring onions on small rounds and if you like, some cilantro, that will be used for the garnish.
6

Cook the sauce and tofu:
Dry the wok and heat it over medium heat. Add rapeseed oil, then, once hot, add your preferred plant-based meat (such as mushrooms and walnuts, granules, or store-bought mince) along with deodorized coconut oil. Stir-fry until the mixture becomes golden brown and slightly crispy.
7

Turn the heat down to low, then add the Doubanjiang and the fermented black beans (Dòuchǐ) and Fry gently for about 1 to 2 minutes, stirring constantly, until the oil turns a deep, bright red and releases its rich aroma.
8

Toss in the diced ginger and garlic. Stir-fry over medium heat for another 30 seconds until fragrant, being careful not to burn them. Add 2/3 of the traditional knife-chopped chili and stir well
9

Pour the water or vegetable broth into the wok and bring to a boil. Add the salt, sugar and MSG.
Gently drain the tofu from the warm water and add it to the wok. Carefully push the tofu with the back of your Chinese ladle (moving from the edges toward the center in smooth motions) to avoid breaking it, then let it simmer over medium-low heat for about 5 minutes so it absorbs all the sauce's flavors.
10

Thicken and Finish:
Give the cornstarch-and-water mixture (the slurry) a quick stir. Pour one-third of it into the wok in a thin stream while gently moving the tofu, and let it thicken for a few seconds.
Add the second third of the slurry and let it simmer briefly, then add the remaining slurry, turning off the heat. This multi-step process allows the sauce to bind perfectly without forming clumps and softens your tofu; this makes the sauce thick, glossy, and completely coats the tofu cubes.
11

Turn off the heat and transfer the Mapo Tofu into a large serving dish or deep bowl. Generously dust the top with the remaining knife-chopped chili-and-Sichuan-pepper mixture and scallions / cilantro you prepared earlier.

Tips

I Peperoncini Chao Tian offrono un livello di piccantezza medio e sono utilizzati principalmente per il loro aroma. Quando li sostituisci con altri Peperoncini, regola la quantità in base al loro grado di piccantezza. Per questa ricetta si consiglia l'Olio di Colza, poiché il suo sapore esalta la profondità del piatto.