Vegan Mapo Tofu

Name: Vegan Mapo Tofu
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: For the Sauce:; 3 tbsp. Gochujang OR; 1 tbsp. each Fermented Bean Paste and Fermented Chili Paste; 1 tbsp. Mirin or other sweet cooking wine; 2 tbsp. Rice Wine Vinegar; 2 tbsp. Soy sauce; 1/2 cup Vegetable or other Stock; For the Tofu:; 1 tbsp. Coconut Oil; 1/2 cup minced fresh Shiitake Mushrooms OR; 1/2 cup dried Shiitake Mushrooms, rehydrated in hot water for 10 min. and rinsed; 1/2 cup chopped Green Onions, white and green parts separated; 3-4 cloves minced Garlic; 1-2 tbsp. minced Ginger; 2-3 dried Chili Peppers, any variety OR; 2-3 tbsp. Red Pepper Flakes; 1 package Firm or Extra Firm Tofu, cut into 1/2 inch cubes; 1 tbsp. Corn Starch dissolved in 1-2 tbsp. water; 1/2 tbsp. Sesame Oil (optional); 1-2 tbsp. Sesame or Caraway Seeds for garnish (optional)

Kathleen @cook_3478821

Atlanta, Georgia

After discovering our love of this dish at one of our city's most popular Szechuan restaurants, we decided to give it a try at home. We didn't have any of the traditionally-included minced pork on hand, so we substituted shiitake mushrooms (which we almost always have on hand) and loved it! We find that using gochujang rather than separate chili and bean pastes keeps our cupboard more tidy. As a note, this recipe is SPICY, you have been warned!

Kathleen @cook_3478821

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Ingredients

20 mins

4 servings

For the Sauce:
3 tbsp.Gochujang OR
1 tbsp.each Fermented Bean Paste and Fermented Chili Paste
1 tbsp.Mirin or other sweet cooking wine
2 tbsp.Rice Wine Vinegar
2 tbsp.Soy sauce
1/2 cupVegetable or other Stock
For the Tofu:
1 tbsp.Coconut Oil
1/2 cupminced fresh Shiitake Mushrooms OR
1/2 cupdried Shiitake Mushrooms, rehydrated in hot water for 10 min. and rinsed
1/2 cupchopped Green Onions, white and green parts separated
3-4 clovesminced Garlic
1-2 tbsp.minced Ginger
2-3dried Chili Peppers, any variety OR
2-3 tbsp.Red Pepper Flakes
1 packageFirm or Extra Firm Tofu, cut into 1/2 inch cubes
1 tbsp.Corn Starch dissolved in 1-2 tbsp. water
1/2 tbsp.Sesame Oil (optional)
1-2 tbsp.Sesame or Caraway Seeds for garnish (optional)

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Steps

20 mins

1

Bring 3-4 cups of water to a simmer over medium-high heat. Slide in the chopped tofu and simmer for 10 minutes.
2

Whisk together the sauce ingredients and set aside.
3

While the tofu cooks, sauté the garlic, ginger, and the whites of the onions over medium-high heat until fragrant (1-2 minutes).
4

Add the mushrooms to the pan and continue cooking until soft.
5

Once the mushrooms are done, add the sauce mixture to the pan and bring to a simmer.
6

Strain the poached tofu and gently fold it into the sauce.
7

Bring the sauce to a boil, stirring frequently to prevent burning.
8

Gently stir in the corn starch and sesame oil, and cook until the sauce becomes thick and shiny (3-5 minutes).
9

Serve over white rice or plain greek yogurt.
10

Granish with the green parts of the onions, and sesame or caraway seeds (optional).