MAPO TOFU VEGAN RECIPES

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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

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

VEGAN MAPO TOFU RECIPE | FOOD & WINE



Vegan Mapo Tofu Recipe | Food & Wine image

"In this vegan version of mapo tofu, instead of ground pork, finely-chopped eggplant and mushrooms cook down to a meaty consistency that absorbs a richly-savory blend of broad bean paste and mushroom seasoning — two umami-packed ingredients that quickly add long-cooked flavor. Szechuan peppercorns and fresh ginger are balanced by a touch of sugar to round out this moderately-spicy dish. "My grandparents, who were from different parts of the world, colored my flavor map," says Jocelyn Law-Yone, executive chef and co-owner of Thamee in Washington, D.C., a 2020 Food & Wine Best New Restaurant, who came up with this meatless version of the classic Szechuan dish. "My paternal grandfather was from Yunnan, China, where tofu is enjoyed in countless ways by many different tribes. In Burma, where both my grandmothers were born, there's a counterpart of tofu called 'tohu' — it mimics the texture of tofu but tastes nuttier because it is made of besan flour." Known as "Chef JoJo" to her team, Law-Yone combined elements from her grandparents' cooking with her own twists to create this dish. "The additional layers of mushrooms and eggplants are mine but would have been familiar ingredients to all my grandparents.""

Provided by Jocelyn Law-Yone

Categories     Vegan

Total Time 50 minutes

Number Of Ingredients 16

1 cup hot water 
1 teaspoon mushroom seasoning (such as Po Lo Ku)
6 to 8 dried red chiles, seeded and roughly chopped (about 1 1/2?tablespoons)  
½ cup neutral oil (such as canola or grapeseed), divided 
2 teaspoons Szechuan peppercorns, finely ground, plus more for garnish
3 tablespoons finely chopped yellow onion
2 tablespoons finely chopped peeled fresh ginger
2 tablespoons finely chopped garlic
1?½ cups finely chopped (about?1/4-inch pieces) Japanese eggplant
5 ounces finely chopped button mushrooms (about 1 3/4?cups)
3 tablespoons broad bean paste with red chile oil (such as Sichuan Pixian) 
1 pound firm tofu, drained, patted dry, and cut into?3/4- to 1-inch pieces 
¾ cup thinly sliced scallions, divided 
1 tablespoon soy sauce
1 teaspoon granulated sugar 
¼ teaspoon toasted sesame oil 

Steps:

  • Stir together 1 cup hot water and mushroom seasoning in a small bowl until well dissolved. Set aside. 
  • Toast chiles in a 14-inch wok over medium-low, stirring often, until fragrant, about 1 minute. Add 1/4 cup neutral oil, and cook, stirring often, until chiles turn a rust color, 1 to 2 minutes. (Do not burn chiles.) Transfer mixture to a small bowl; set aside. 
  • Heat remaining 1/4 cup neutral oil in wok over medium. Add ground Szechuan peppercorns, and cook, stirring constantly, until fragrant, about 30 seconds. Add onion, ginger, and garlic. Cook, stirring often, until softened, about 2 minutes. Increase heat to high, and add eggplant and mushrooms. Cook, stirring often, until very tender, 5 to 7 minutes. Stir in broad bean paste until well-combined. Stir in reserved mushroom seasoning mixture. Cook, stirring occasionally, until mixture has reduced to a thick paste, 5 to 8 minutes. 
  • Stir in tofu and chile-oil mixture. Cook, stirring often, until mixture has thickened slightly, 2 to 4 minutes. Stir in 1/4 cup scallions, soy sauce, sugar, and sesame oil. Cook, stirring often, until scallions are wilted, about 2 minutes. Top with remaining 1/2 cup scallions, and garnish with ground Szechaun peppercorns.

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VEGAN MAPO TOFU BY FOODPASSIONICAL | QUICK & EASY RECIPE ...
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MAPO TOFU | WEELICIOUS
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