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Vegan Mapo Tofu

Name: Vegan Mapo Tofu
Prep time: 20 min
Cook time: 75 min
Yield: 2
Ingredients: 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

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.

Ingredients for

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.