Vegan Mapo Tofu

Vegan Mapo Tofu

A vegan version on this intensely spicy classic

Vegan Mapo Tofu

A vegan version on this intensely spicy classic

Prep Time
20 mins
Cook Time
30 mins
Servings
3-4

Instructions

See the video description for directions.

The mushrooms supply the essential umami that this dish requires (it’s normally very meaty), so make sure you do justice by the mushrooms.

I’ve indicated in my notes where I deviated from the original ingredients, either out of necessity, or fear. The result was really good, and near the edge of our comfort zone (heatwise).

The original suggests substituting black peppercorns for Sichuan peppercorns, if you must. That would be sad.

Ingredients

  • 4 dried shiitake mushroomsI used black fungus
  • 2 1/2 cups water
  • 3 green onions
  • 1 cup canned chickpeas
  • 1 lb soft or medium firm tofu
  • 2 cloves garlic
  • 1 small piece ginger
  • 1-2 tsp Sichuan peppercorns
  • 3 Tbsp chili oilI used 2 Tbsp of Lao Gan Ma
  • 1 tsp chili powderI would've used cayenne, but decided the dish was spicy enough and left it out.
  • 2 Tbsp doubanjiang (Chinese broad bean chili paste)I used fermented black bean paste
  • 1 tsp sugar
  • 1 Tbsp soy sauce
  • splash of rice vinegar
  • 1 Tbsp potato starch + 1 Tbsp waterI used cornstarch

Serving Suggestions

  • steamed rice
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