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VEGAN MAPO TOFU
Equipment
- Wok or large frying pan
- Wooden spoon or spatula
- Knife and cutting board
Ingredients
- 14 oz. firm tofu diced
- 2 tbsp. vegetable oil
- 1 tbsp. Sichuan peppercorns
- 2 garlic cloves minced
- 1- inch ginger minced
- 1 small onion diced
- 2 green onions thinly sliced
- 2 tbsp. spicy bean paste doubanjiang
- 1 tbsp. chili flakes optional
- 1 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 1 tbsp. cornstarch
- ½ cup water
- Salt to taste
Instructions
- Heat the vegetable oil in a wok or large frying pan over medium heat. Add the Sichuan peppercorns and stir-fry for 1 minute or until fragrant.
- Add the garlic, ginger, onion, and half of the green onions. Stir-fry for 2-3 minutes or until the onions are soft.
- Add the spicy bean paste and chili flakes (if using) and stir-fry for 1 minute.
- Add the diced tofu and stir-fry gently for 2-3 minutes or until the tofu is heated through.
- In a small bowl, mix together the soy sauce, rice vinegar, cornstarch, and water. Pour the mixture into the wok and stir gently to combine.
- Increase the heat to high and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 2-3 minutes or until the sauce has thickened and the tofu is coated evenly.
- Adjust the seasoning with salt if necessary.
- Serve hot, garnished with the remaining green onions.
Notes
NUTRITIONAL FACTS:
Calories: 253 | Total Fat: 13.6g | Total Carbohydrates: 16.2g | Dietary Fiber: 2g | Protein: 17.3g
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