Vegan Mapo Tofu (麻婆豆腐) | Healthy Nibbles by Lisa Lin

WHAT IS MAPO TOFU (麻婆豆腐)?

Mapo tofu (pronounced mapo doufu in Mandarin), originates from China’s Sichuan Province. It’s a dish made with pork mince and tofu bathed in a spicy sauce. Based on legend, an previous girl from Sichuan, who had pock marks on her face, was recognized for serving a scrumptious tofu dish. Over time, her particular dish got here to be often called 麻婆豆腐, actually “pock-marked previous girl’s tofu.” You possibly can learn extra concerning the historical past of the dish in Fuchsia Dunlop’s article on The Guardian. 

WHAT IS MALA SPICE?

The important thing to good mapo tofu is the mala spice offered by red Sichuan peppercorns (大紅袍花椒). Mapo tofu was my introduction to the tongue numbing sensation of Sichuan peppercorns. Once you chunk into a kind of peppercorns, you’ll really feel a slight tingling on the tip of your tongue. In just a few quick moments, the tingling feeling transitions right into a slight numbing sensation. It’s a unusually addictive expertise that’s widespread when consuming Sichuan cooking. 

The phrase that describes the distinctive spice sensation related to Sichuan delicacies is named mala (麻辣). In Chinese language, “麻” means “numb” and “辣” means “spicy.” The mixture of Sichuan peppercorns and chili flakes present the distinctive mala taste in Sichuan-style cooking. 

HOW TO MAKE VEGAN MAPO TOFU

PREPARE THE TOFU

I desire mapo tofu when made with softer, smoother tofu. In case you are shopping for refrigerated tofu that is available in plastic rectangular containers, select the range labeled “silken” or “gentle” tofu. 

In case you are shopping for small bricks of contemporary tofu bought in bulk at an Asian grocery store, select the tofu that’s much less agency. The tofu bricks are barely firmer than silken tofu, however they work effectively for this recipe. Chop the tofu into 3/4-inch cubes. 

One factor to notice about cooking with silken tofu is that they crumble very simply. In consequence, you received’t need to toss them within the wok an excessive amount of. To warmth the tofu completely, boil some water with a little bit of salt. Then, flip off the warmth and soak the tofu cubes in scorching water when you put together the sauce.

A VEGAN VERSION

Usually, mapo tofu is made with pork mince for umami taste. On this vegan mapo tofu recipe, I omitted the pork and used finely diced shiitake mushrooms as an alternative. If you happen to don’t like mushrooms, you possibly can depart it out. Alternatively, you possibly can substitute the mushrooms with 2/3 cup of finely diced candy bell peppers or jicama for crunch. 

Stir fry the shiitake mushrooms with 1 tablespoon of oil for about 2 minutes. Then, dish up the mushrooms.

INGREDIENTS FOR SAUCE

Doubanjiang (豆瓣醬): This can be a Sichuan-style chili sauce made with fermented broad beans/fava beans. The sauce is sort of salty, which is why I don’t add extra salt to the sauce. In a earlier iteration of the recipe, I added one other tablespoon of black bean and garlic sauce (蒜蓉豆豉醬). Having cooked this dish once more over the previous few years, I don’t discover the addition essential and makes the dish much more salty. That’s why I’ve omitted the sauce on this newer model.

You could find doubanjiang in Asian grocery shops, particularly ones that promote Chinese language components. If you happen to don’t have quick access to an Asian grocer, you’ll find it on Amazon (affiliate hyperlink) or Asian on-line shops like Yamibuy or Weee!

Pink Sichuan Peppercorn: Measure out 3 to 4 teaspoons of the peppercorns and grind it with a mortar and pestle or with a spice grinder. If you happen to’re utilizing a mortar and pestle, you’ll discover that the husks received’t break down solely. As a result of this recipe makes use of a substantial quantity of Sichuan peppercorns, the agency texture of the husks can get annoying as you eat the tofu.

I like to recommend sifting the bottom peppercorns by way of a effective mesh to sift out the husks. Grind 3 teaspoons (or 1 tablespoon) of the peppercorns if you would like some spicy tingle within the dish; grind 4 teaspoons if you would like extra. 

If you happen to use a spice grinder, I like to recommend grinding just a few tablespoons of the peppercorns without delay. I discover grinders don’t work as effectively if you’re grinding very low portions of one thing. Then, sift out the husks (sure, there’ll nonetheless be some). Lastly, measure out 1 1/2 teaspoons of the sifted peppercorns for the dish; use 2 teaspoons if you would like extra spice.

Garlic & Ginger: I like utilizing minced garlic and ginger for fragrant spice. The recipe makes use of 1 tablespoon of minced ginger. In order for you a extra spicy dish, you possibly can add 2 to three extra teaspoons of minced ginger.

Chili Flakes: Normally, mapo tofu recipes use Chinese language chili flakes. On this recipe, I add gochugaru, Korean purple pepper flakes, as a result of I like their frivolously smoky taste and the intense purple coloration they add to the dish. The spice degree of gochugaru is usually fairly delicate. Be at liberty to make use of much less if you’re extra spice averse. 

Substitutions for Gochugaru: You need to use chili flakes like those within the photograph above. These chili flakes with seeds might be a lot spicier than gochugaru. If you happen to style a few of it and detect a robust warmth on the tip of your tongue, I’d begin with 3/4 teaspoon of the chili flakes. Add extra if you would like extra spice. 

Sugar: I add slightly sugar within the sauce to stability the salty taste of the doubanjiang.

Cornstarch slurry: You’ll additionally want 1/2 cup of water blended with 1 teaspoon of cornstarch (the cornstarch acts as a thickener). The cornstarch might be changed with tapioca starch. 

PREPARE THE SAUCE

Warmth 2 tablespoons of oil on medium warmth. Subsequent, add the garlic and ginger and sauté for 30 seconds. Then, add the doubanjiang and sauté for one more 30 seconds. Add the bottom Sichuan peppercorn, gochugaru (or chili flakes), and sugar and stir collectively. Lastly, add the cornstarch slurry and simmer the sauce for two to three minutes. 

On this recipe, I slice a stalk of scallions for garnish. I exploit the darkish inexperienced elements as garnish on the finish, and I add the white and light-weight inexperienced elements to the sauce because it simmers. 

MIX THE SAUCE WITH MUSHROOMS & TOFU

Add the sautéed mushrooms the wok. Utilizing a skimmer or a slotted spoon, switch the warmed tofu to the wok as effectively. Then, rigorously toss all the pieces collectively. The tofu could be very delicate and may break aside simply, so watch out.

Serve the mapo tofu in a bowl. Drizzle the tofu with a little bit of sesame oil and garnish with the sliced scallions.

WHAT TO SERVE WITH MAPO TOFU

PRINT

Servings: 4

Writer: Lisa Lin

Vegan Mapo Tofu (素食麻婆豆腐)

I’ve made some modifications to this recipe since I first printed it in 2019 as a result of my tastes change! Over the previous few years, I’ve ready this mapo tofu with extra types of doubanjiang with various ranges of saltiness. One batch was so salty that I made a decision to dial again on the doubanjiang specified on this recipe. I additionally eliminated the black bean and garlic sauce, although you possibly can add a small quantity, for those who like.

I’ve additionally added diced shiitake mushrooms to provide the dish extra substance. In case you are not a fan of mushrooms, depart them out or use a 2/3 cup of finely diced bell peppers and even jicama if you would like some crunch.

Prep Time15 minutes

Cook dinner Time15 minutes

Whole Time30 minutes

Components

Tofu

• 1 pound (455g) gentle or silken tofu, (see observe 1)
• 8 cups (1.9L) water
• 2 teaspoons (12g) desk or sea salt

Mushrooms

• 1 tablespoon impartial oil (vegetable, canola, safflower, and many others.)
• 1 cup (65g) finely diced shiitake mushrooms

Sauce

• 3 to 4 teaspoons Sichuan peppercorn, relying on desired spice degree
• 1 teaspoon (12g) cornstarch or tapioca starch
• 1/2 cup (235ml) water
• 2 tablespoons impartial oil (vegetable, canola, safflower, and many others.)
• 2 tablespoons (15g) minced garlic
• 1 tablespoon (7g) minced ginger
• 2 tablespoons (40g) doubanjiang, (see observe 2)
• 1 1/2 tablespoons (10g) gochugaru, (see observe see observe 3 for substitutions)
• 1/2 teaspoon (6g) sugar
• 1 stalk of scallions, sliced, lighter items and darkish inexperienced items separated
• drizzle of sesame oil

Directions

Put together the Tofu

• Drain the block of tofu and take away it from the bundle. Reduce the tofu into 3/4-inch cubes.

• Add 8 cups of water and a couple of teaspoons salt to a saucepan and produce it to boil. Take away the saucepan from warmth.

• Utilizing a skimmer or slotted spoon, rigorously decrease the tofu cubes into the new water. Let the tofu sit in scorching water as you put together the sauce.

Cook dinner Mushrooms

• Warmth 1 tablespoon of oil in a wok over medium warmth. Add the mushrooms and prepare dinner for about 2 minutes, stirring incessantly.

• Switch the mushrooms to a bowl and switch off the warmth.

Put together the Sauce

• Grind the Sichuan peppercorns with a mortar and pestle or spice grinder. Sift the bottom peppercorns by way of a effective mesh to sift out the robust husks. Discard the robust husks (see observe 4).

• Add ½ cup of water and 1 teaspoon cornstarch to a small bowl and stir to mix. Set it apart.

• Warmth 2 tablespoons of oil on medium-high warmth. Add the garlic and ginger and sauté for 30 seconds. Then, add the doubanjiang and sauté for one more 30 seconds. Add the bottom Sichuan peppercorn, gochugaru (or different chili flakes), and sugar and stir collectively. Lastly, give the cornstarch slurry a stir once more and add to the wok (see observe 5). Add the white and light-weight inexperienced elements of the scallion. Let the sauce simmer for two minutes.

Combine Sauce with Mushrooms & Tofu

• Add the sautéed mushrooms to the wok. Utilizing a skimmer or a slotted spoon, switch the warmed tofu to the wok as effectively. Then, rigorously toss all the pieces collectively. The tofu could be very delicate and may break aside simply, so watch out.

• Switch the mapo tofu to a serving bowl.

• Drizzle a tiny little bit of sesame oil over the tofu. Garnish the to with the darkish inexperienced elements of the scallion. Serve with jasmine rice or brown rice.

Notes

1. Some gentle or silken tofu is available in 14-ounce packages, which additionally works for this recipe.
2. You could find doubanjiang in Asian grocery shops, particularly ones that promote Chinese language components. If you happen to don’t have quick access to an Asian grocer, you’ll find it on Amazon or Asian on-line shops like Yamibuy or Weee! You need to use any leftover doubanjiang in these recipes: Spicy Eggplant Stir Fry, Spicy Peanut Noodles.
3. I desire utilizing gochugaru as a result of it provides the sauce a pleasant purple coloration and a refined smoky taste. You need to use Chinese language-style chili flakes and even purple pepper flakes that you’ll find in grocery shops. Notice that completely different chili flakes range of their degree of spice! If you happen to’re utilizing a really mildly spiced chili flake, use 1 tablespoon and add extra if desired. Chili flakes type the grocery store which can be bought with the seeds are typically spicier. If you happen to’re utilizing that kind of chili flake or any spicy chili flake, begin with 3/4 teaspoon of the flakes and add extra if you would like extra spice.
4. In a earlier iteration of the recipe, I didn’t sift out the husks of the peppercorns. Just a few of my buddies informed me they didn’t just like the robust texture of the husks. That’s why I’ve added the step of sifting the bottom peppercorns. Once you sift out the husks, you lose about half of the amount of the peppercorns. That’s why on this new model of the recipe, I’m utilizing barely extra Sichuan peppercorns to start out. 
5. Cornstarch settles on the backside very simply. That’s why you need to stir the cornstarch earlier than including to the wok.

Vitamin

Serving: 1serving | Energy: 227kcal | Carbohydrates: 9.3g | Protein: 11.2g | Fats: 18g | Saturated Fats: 2.6g | Sodium: 625mg | Fiber: 1.8g | Sugar: 2.7g

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Notice: This put up was first printed in October 2019. I’ve up to date the put up with extra pictures and altered the recipe, which I clarify additional within the recipe headnote.