Main CourseDinner

Vegetarian Mapo Tofu

Name: Vegetarian Mapo Tofu
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: sichuan, chinese
Ingredients: 400 g firm tofu cut into 2 cm cubes; 2 tbsp vegetable oil; 3 clove garlic minced; 1 tbsp ginger grated; 2 tbsp doubanjiang (fermented broad bean paste); 1 tbsp soy sauce light; 1 tsp chili flakes; 1 tsp sichuan peppercorns ground; 1.5 cup vegetable broth; 1 tbsp cornstarch; 2 tbsp water; 1 tsp chili oil; 2 pcs scallion sliced, green parts only

This vegetarian mapo tofu features silky tofu simmered in a rich, spicy, and savory sauce. Fermented broad bean paste and chili oil provide authentic depth of flavor. Serve this hearty dish over steamed rice for a satisfying meal.

An original recipe by Forkin

Total time: 40 min
Serves: 4
Difficulty: Medium
Per serving: 177 kcal

Vegetarian

Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

400 gfirm tofu, cut into 2 cm cubes
2 tbspvegetable oil
3 clovegarlic, minced
1 tbspginger, grated
2 tbspdoubanjiang, (fermented broad bean paste)
1 tbspsoy sauce, light
1 tspchili flakes
1 tspsichuan peppercorns, ground
1.5 cupvegetable broth

slurry

1 tbspcornstarch
2 tbspwater

garnish

1 tspchili oil
2 pcsscallion, sliced, green parts only

Equipment

wok · measuring cups · measuring spoons · cutting board · knife · small bowl

The method

Step by step

1
Gently press the tofu to remove excess water, then cut into 2 cm cubes.
About 5 min
Cook’s note: You can wrap the tofu in paper towels and place a heavy object on top for 15-20 minutes to press out more water.
2
Heat the vegetable oil in a large wok or deep skillet over medium-high heat.
About 1 min
3
Add the minced garlic and grated ginger to the hot oil and stir-fry for about 30 seconds until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
4
Stir in the doubanjiang, chili flakes, and ground Sichuan peppercorns, cooking for 1-2 minutes until the oil turns red and the flavors meld.
About 2 min
Cook’s note: This step is crucial for developing the deep, spicy flavor of mapo tofu.
5
Pour in the vegetable broth and soy sauce, bringing the mixture to a simmer.
About 2 min
6
Carefully add the tofu cubes to the simmering sauce and gently stir to coat.
About 1 min
Cook’s note: Avoid over-stirring to prevent the tofu from breaking apart.
7
Simmer the tofu in the sauce for 5-7 minutes, allowing it to absorb the flavors.
About 7 min
8
While the tofu simmers, whisk together the cornstarch and water in a small bowl to create a slurry.
About 1 min
9
Pour the cornstarch slurry into the simmering tofu mixture while stirring continuously until the sauce thickens to your desired consistency.
About 2 min
Cook’s note: Add the slurry gradually to control the thickness.
10
Remove from heat and transfer the mapo tofu to a serving dish.
About 1 min
11
Drizzle with chili oil and garnish with sliced scallions before serving.
About 1 min
Cook’s note: Adjust chili oil to your preferred spice level.

Per serving

Nutrition

68%Score

Calories: 176.5kcal
Protein: 9.7g
Carbs: 8.4g
Fat: 12.4g
Fibre: 1.1g
Sugar: 1.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover mapo tofu in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat or in the microwave until warmed through, adding a splash of water if needed to loosen the sauce.