Vegan Mapo Tofu
This is one of my all-time favourite things to eat. As a meat eater, I am confident that this version is as satisfying and delicious as one containing meat. If you want to convince the meat eater in your life that
food can be just as good without it, or you’re looking to reduce the amount of meat you eat, this recipe is a fantastic place to start.
Ingredients 17
500 g firm silken tofu, drained, cut into 2 cm (3⁄4 in) cubes
boiling water, plus a big pinch of salt, to cover
3 tbsp vegetable oil
200 g veggie mince
6 cm ginger, peeled, cut into fine matchsticks
4 cloves garlic, minced
3 spring onions (scallions), sliced
25 g dried black fungus (wood ears), soaked, sliced into strips
2 tbsp doubanjiang (fermented broad bean paste)
1 tbsp fermented black bean paste (douchi)
2 tbsp shaoxing rice wine
600 ml vegetable stock
2 tbsp light soy sauce
1 tbsp Sichuan peppercorns, toasted, coarsely ground
2 tbsp cornflour, blended with 80 ml (2 1⁄2 fl oz/1⁄3 cup) cold water (cornflour slurry)
1 handful coriander leaves, chopped
3 tbsp Sichuan chilli oil, see my recipe
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 6
Drain the and cut into 2 cm (3⁄4 in) cubes. Carefully place in a bowl and cover with boiling water and a big pinch of salt. Allow to sit while you proceed with the recipe.
Heat the in a wok over a high heat, add the or textured vegetable protein and fry for a minute, breaking it up into small bits if using veggie mince.
Add the , and and stir-fry for a minute or so until the ginger and garlic are slightly golden. Throw in the and toss to combine.
Add the and and stir-fry for 30 seconds, making sure everything is evenly coated, then deglaze with the . Pour in the and , add the and bring to the boil, then reduce to a simmer.
Drain the , then very carefully slide it into the wok and gently stir. Allow to simmer over a low heat for 10 minutes, then stir in the and cook until thickened, about 3 minutes.
Add the and and stir, then pour into a serving dish and serve.
