MA PO TOFU RECIPE VEGETARIAN RECIPES

Name: Vegetarian Mapo Tofu with Mushrooms
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Cuisine: Sichuan cuisine
Ingredients: 450 g soft tofu; 4 middle size shitake mushroom ( , sliced ); 1.5 tbsp. Doubanjiang ( ,chopped); 1/2 tbsp. fermented black beans ( , chopped); 2 tbsp. cooking oil; 2 shallot white (, chopped); 2 cloves garlic (, chopped); 1 inch ginger (,chopped); 2 tbsp. oil; 1 tbsp. light soy sauce; 2 cups water; 1/4 tsp. sugar; 1 tsp. sesame oil; fresh Sichuan peppercorn powder; 2 tbsp. water; 1 tbsp. sweet potato starch (, or 1.5 tbsp. corn starch )

VEGETARIAN MAPO TOFU | CHINA SICHUAN FOOD

Vegetarian Mapo Tofu | China Sichuan Food image

Easy and vegetarian mapo tofu; shitake mushrooms are used to replace meat.

Provided by Elaine

Categories Side Dish

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 2

Number Of Ingredients 16

Ingredients

450 g soft tofu
4 middle size shitake mushroom ( , sliced )
1.5 tbsp. Doubanjiang ( ,chopped)
1/2 tbsp. fermented black beans ( , chopped)
2 tbsp. cooking oil
2 shallot white (, chopped)
2 cloves garlic (, chopped)
1 inch ginger (,chopped)
2 tbsp. oil
1 tbsp. light soy sauce
2 cups water
1/4 tsp. sugar
1 tsp. sesame oil
fresh Sichuan peppercorn powder
2 tbsp. water
1 tbsp. sweet potato starch (, or 1.5 tbsp. corn starch )

Steps:

Slice mushroom, chop garlic, ginger, spring onion white, doubanjiang and fermented black beans.
Cut tofu into square cubes (around 2cms). Bring a large amount of water to a boil and then add a pinch of salt. Slide the tofu in and cook for 1 minute. Move out and drain.
Fry doubanjiang for 1 minute over slow fire until the oil turns red and then add garlic, scallion white, ginger and fermented black beans to cook for 30 seconds until aroma. Then fry mushrooms until soft.
Add water to the seasonings and bring to boil over high fire. Gently slide the tofu cubes. Add light soy sauce and sugar.Slow the heat after boiling and then simmer for 6-8 minutes. Drizzle some sesame oil.
Stir the water starch and then pour half of the mixture to the simmering pot. Wait for around 30 seconds and then pour the other half. You can slightly taste the tofu and add pinch of salt if not salty enough.
Transfer out when almost all the seasonings stick to tofu cubes. Sprinkle Szechuan peppercorn powder (to taste).

Nutrition Facts : Calories 291 kcal, CarbohydrateContent 13 g, ProteinContent 22 g, FatContent 17 g, SaturatedFatContent 1 g, SodiumContent 2652 mg, FiberContent 3 g, SugarContent 1 g, ServingSize 1 serving

VEGAN MAPO TOFU RECIPE - NYT COOKING

Vegan Mapo Tofu Recipe - NYT Cooking image

Mapo tofu is a justly popular menu item in many Chinese restaurants. It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a bracing spicy sauce made with fermented black beans and fermented broad bean paste, along with hot red pepper and Sichuan pepper. This meatless version with fresh shiitake mushrooms is completely satisfying, and surprisingly easy to make. For the best texture, use soft tofu rather than firm, taking care to cook it gently to keep it from crumbling.

Provided by David Tanis

Total Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

8 ounces shiitake mushrooms
2 cups water
15 ounce block of soft tofu (do not use silken)
Salt
3 tablespoons vegetable oil
3 small dried hot red peppers
1 tablespoon fermented black beans, rinsed
1 tablespoon fermented spicy broad bean paste (doubanjiang)
2 teaspoons minced garlic
1 tablespoon grated ginger
2 teaspoons soy sauce
1 teaspoon toasted sesame oil
1 teaspoon finely ground Sichuan pepper
1 tablespoon corn- or potato starch, dissolved in 3 tablespoons cold water
1/2 cup slivered scallions, both white and green parts
Cilantro sprigs, for garnish

Steps:

Remove stems from mushrooms. Make a light mushroom broth by simmering stems in 2 cups water for 15 minutes, then strain and reserve broth (discard stems). Dice mushroom caps and set aside.
Cut tofu into 1-inch cubes. Cover with boiling salted water, let steep for 15 minutes, then drain.
Put oil in a wok or wide skillet over medium heat. Add red peppers, black beans and bean paste and cook, stirring until fragrant, about 1 minute. Add garlic and ginger and let sizzle, then add mushrooms, soy sauce, sesame oil and Sichuan pepper. Add 1 1/2 cups mushroom broth and cook mixture gently for 2 minutes.
Carefully add tofu cubes. Shake pan to distribute sauce, using a wooden spoon to help. Try to avoid smashing tofu. Drizzle in cornstarch mixture, gently swirling pan to incorporate (sauce will thicken) and simmer tofu in sauce for 2 minutes more. Thin with a little mushroom broth if necessary. Transfer to a low bowl or platter. Sprinkle with scallions and cilantro sprigs.

Nutrition Facts : @context http//schema.org, Calories 166, UnsaturatedFatContent 9 grams, CarbohydrateContent 12 grams, FatContent 11 grams, FiberContent 3 grams, ProteinContent 7 grams, SaturatedFatContent 1 gram, SodiumContent 638 milligrams, SugarContent 5 grams, TransFatContent 0 grams

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