Sign up for the newsletter now and receive a 5% code for your next order!
(0)

Vegan Mapo Tofu Auto translated

Moderate 19 February 2024
Preparation time
20 min
Cooking time
1:15 h

Mapo tofu is a dish that originated in the Sichuan region of China. In addition to the tofu, fermented black beans and freshly ground Sichuan pepper are essential for this dish. Here is a delicious recipe for a vegan version of this well-known traditional dish.

80 g Shiitake mushrooms (alternatively other mushrooms)
40 g Fine organic soy strips
400 g Organic tofu, natural, cut into cubes
4 Garlic cloves, finely chopped
4 Spring onions, cut into rings (keep some of the green for garnishing)
1 piece of ginger (approx. 2.5 cm), grated
4 tbsp. Peanut oil
0 to taste 2 tbsp Shaoxing rice wine or sherry (alternatively white wine)
1 Tsp. fermented black beans (Chinese spice)
3 tbsp. Doubanjiang (spicy Chinese fermented bean paste) - depending on how spicy you like it
1.5 Tsp. freshly ground Sichuan pepper (optional if you don't like it)
300 ml Vegetable broth
2 Tsp. Corn starch with 2 tbsp water
400 g Jasmine rice, as a side dish
0 as necessary Chinese chili oil to garnish
  • Step 1/10

    Prepare the jasmine rice.

  • Step 2/10

    Soak the soy granules in hot vegetable stock for a few minutes, then strain off the excess stock.

  • Step 3/10

    Finely chop the mushrooms.

  • Step 4/10

    Finely chop the fermented black beans.

  • Step 5/10

    Mix the doubanjiang, Sichuan pepper and fermented beans together in a small bowl.

  • Step 6/10

    Heat 1 tbsp of peanut oil in a pan and fry the soy granules for a few minutes, then set aside. Add the rest of the oil to the pan and fry the doubanjiang with the fermented beans and Szechuan pepper for approx. 1 min. Then add the mushrooms, onions, ginger and finally the garlic and fry for a while (everything should slowly turn golden brown).

  • Step 7/10

    Deglaze with wine, stir and then add the stock. Stir a few times. If necessary, add a little more water if it is too thick.

  • Step 8/10

    Carefully add the tofu cubes and bring the contents of the pan to the boil, then reduce the heat and simmer for approx. 5 mins.

  • Step 9/10

    Mix the cornstarch with the water and stir in gradually until the desired consistency is reached. Optionally, add a little sugar to taste.

  • Step 10/10

    Serve the mapo tofu with jasmine rice and garnish with the finely chopped green part of the spring onions. Optionally drizzle with chili oil.

What others say about Vegan Mapo Tofu

0/5

0 Reviews


5 stars

4 stars

3 stars

2 stars

1 star