Vegan Mapo Tofu — Lisa Lin
The creator demonstrates meat-free mapo tofu with shiitake and soft tofu. Her seasoning ratios differ; follow FOOD's 450 g tofu, 120 g shiitake, 25 g doubanjiang and 10 g fermented black beans. Keep FOOD's soy, sesame and possible wheat warnings.
Official cooking video · Lisa Lin · YOUTUBEShiitake Sichuan-Style Vegan Mapo Tofu
Three servings of spicy, savory mapo tofu made with shiitake rather than meat.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Cube 450 g tofu into 2 cm pieces; finely mince shiitake, ginger and garlic. Stir 10 g cornstarch with 20 ml cold water.
The 10 g cornstarch settles quickly in 20 ml cold water, so re-stir immediately before adding it. Check doubanjiang, fermented black beans and vegetable stock labels for fish, oyster or meat ingredients before calling this version vegan. - 02
Heat 20 ml oil over medium heat and fry mushrooms 4–5 minutes until moisture evaporates. Add ginger, garlic and Sichuan pepper for 1 minute, then doubanjiang and fermented black beans for 30 seconds.
- 03
Add 200 ml stock and 15 ml soy sauce; bring to a simmer. Slide in tofu and simmer 5 minutes, stirring gently to avoid breaking cubes.
- 04
Re-stir the slurry made from 10 g cornstarch and 20 ml cold water, then pour gradually into the simmering tofu sauce while gently stirring. Simmer over medium-low heat for one to two minutes until thickened and the tofu is heated through. Turn off the heat, drizzle with 5 ml sesame oil and divide 20 g scallions over three servings.
Pouring all the slurry without stirring can create translucent lumps. Shake the pan gently rather than breaking the tofu; check soy, wheat and sesame allergens in packaged sauces and seasonings.
Helpful source links
Before you cook
Contains soy from tofu, doubanjiang and fermented black beans, and sesame from sesame oil. Check chili bean paste and soy sauce for wheat. For vegan suitability, also check every prepared paste and stock for fish, oyster or animal-derived ingredients. Cook mushrooms thoroughly and heat tofu throughout. Chill leftovers within two hours at 4°C/40°F or colder and reheat the center to at least 74°C/165°F.
Allergens: soy, wheat (check bean paste and soy sauce), sesame
Image & source credits
These illustrations stand in for food photos.
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