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.
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Step 1/10
Prepare the jasmine rice.
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Step 2/10
Soak the soy granules in hot vegetable stock for a few minutes, then strain off the excess stock.
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Step 3/10
Finely chop the mushrooms.
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Step 4/10
Finely chop the fermented black beans.
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Step 5/10
Mix the doubanjiang, Sichuan pepper and fermented beans together in a small bowl.
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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).
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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.
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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.
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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.
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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.
