Vegan Mapo Tofu Recipe

Ingredients

• 2 tablespoon fermented black beans paste (douchi)
• 1 tablespoon Sichuan Pixian Broad Bean Paste (Doubanjiang)
• 1 teaspoon dark soy sauce
• 1 teaspoon cornflour (cornstarch)
• 2 Cup vegetable stock or two tablespoon of bouillion powder
• 2 tablespoon sesame oil
• 1 teaspoon Sichuan Peppers
• 150 gram cremini mushrooms, finely chopped
• 4 large dried Shiitake mushrooms
• 1 tablespoon minced garlic ((divided))
• 1/2 tablespoon minced ginger
• 1 small red onion, finely chopped ((optional))
• 1/2 teaspoon Korean red chilli powder (gochugaru)
• 1/4 teaspoon brown sugar
• 1/4 teaspoon salt or to taste
• 150 gram silken tofu, cut into cubes
• 2 sprigs green onion, finely chopped

Instructions

1. 1

   --- Prep Work ---

2. 2

   Place the dried shiitake mushrooms in a small bowl and cover with 1 cup of boiling water. Let them soak for at least 15 minutes to rehydrate. Remove the mushrooms, then strain the soaking liquid. This “liquid gold” is full of flavor—reserve it! Finely chop the rehydrated mushrooms.

3. 3

   Combine all the sauces, cornstarch, reserved shiitake liquid, and vegetable stock (bouillion cube/powder and water) in a mug/jar. Whisk to evenly combine. Make sure there are no lumps. Keep it aside.

4. 4

   In a pan heat oil, toast the whole Sichuan peppercorns for 1 – 2 minutes until fragrant. Be careful not to burn them. Transfer them to a spice grinder or mortar and pestle. Grind them. Set aside.

5. 5

   --- Prepare Vegan Mapo Tofu ---

6. 6

   In the same pan, add minced ginger, half of minced garlic, and onion (optional). Stir fry over high heat for a minute to release the aroma.

7. 7

   Add the finely chopped mushrooms and cook, stirring occasionally, until they release their moisture and start to brown, about 5 -7 minutes. This is crucial for developing their meaty texture and deep flavour.

8. 8

   Once mushrooms are cooked add the remaining garlic, crushed peppercorns, chilli powder, salt, sugar, and cook for a few seconds.

9. 9

   Add sauce mixture prepared earlier and gently stir to combine. Bring the sauce to a gentle simmer and let it cook covered for 5 minutes or until it starts to thicken to glossy consistency.

10. 10

    Gently slide the silken tofu cubes into the simmering sauce. Stir very carefully to avoid breaking the tofu. Let it simmer gently for 2-3 minutes covered to allow it to absorb the flavours and set in the sauce.

11. 11

    Sprinkle chopped green onion and the mapo tofu is ready to serve!

12. 12

    Serve mapo tofu hot with rice and a drizzle of chilli oil.