Vegan Mapo Tofu
A rich and spicy stir-fry featuring soft tofu and aromatic spices, showcasing the deliciousness of vegan cooking.
Ingredients
For the Tofu and Sauce
- 1 lb soft tofu, cut into cubes Choose soft tofu for better absorption of flavors.
- 2 tablespoons avocado oil For sautéing.
- 1 teaspoon chili oil For added heat.
- 1/2 teaspoon Sichuan peppercorns To infuse the oil with flavor.
- 1.5 tablespoons gochujang (Korean chili paste) For spice and depth.
- 1 tablespoon chopped ginger Fresh ginger preferred.
- 1 tablespoon chopped garlic Fresh garlic preferred.
- 1.5 teaspoons chili bean sauce For additional spice.
- 4 oz minced shiitake mushrooms Can substitute with other mushrooms if desired.
- 1.25 cups water To create the sauce.
- 1 teaspoon soy sauce For flavoring.
- 3/4 teaspoon sugar To balance the flavors.
- 1/4 teaspoon salt To taste.
- 1 teaspoon sesame oil For finishing the dish.
- 3 stalks chopped green onion For garnish.
Instructions
Preparation
- Boil water and warm the tofu cubes for about 4-5 minutes. This is optional but enhances texture.
- Set the tofu aside after warming.
Sautéing Aromatics
- In a skillet, heat avocado oil and chili oil over low to medium heat.
- Add Sichuan peppercorns and sauté for 1-2 minutes until fragrant. Remove peppercorns after infusing flavor.
Integrating Spices
- Add gochujang to the skillet and sauté it for another 1-2 minutes until it blooms.
- Include chopped ginger, minced garlic, chili bean sauce, and minced shiitake mushrooms. Stir and cook for about 6 minutes.
Creating the Sauce
- Pour water into the pan and add soy sauce, sugar, and salt. Stir to blend.
Thickening It Up
- Mix cornstarch with a bit of water and add it to the pan. Stir until the sauce thickens.
Finishing Touches
- Gently add tofu cubes to the pan and simmer for about 2 minutes to let the tofu absorb the sauce.
- Drizzle sesame oil over the dish and garnish with chopped green onions before serving.
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Notes
Store leftovers in an airtight container for up to 3-4 days in the refrigerator. You can freeze it for 2-3 months, but be aware the tofu's texture might change slightly.