Vegan Mapo Tofu
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!
Vegan Mapo Tofu
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!
Cooking Instructions
- 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).
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