DinnerMain Course

Vegetarian Mapo Tofu

Name: Vegetarian Mapo Tofu
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: sichuan, chinese
Ingredients: 680 g firm tofu cut into 1-inch cubes; 2 tbsp vegetable oil; 4 clove garlic minced; 1 tbsp ginger minced; 2 tbsp doubanjiang; 1 tbsp fermented black beans rinsed and mashed; 1 tsp sichuan peppercorns ground; 1 tsp chili flakes (optional); 1.5 cup vegetable broth; 1 tbsp soy sauce; 0.5 tsp sugar; 1 tbsp cornstarch; 2 tbsp water; 1 tsp sesame oil; 2 pcs scallion chopped

This vegetarian mapo tofu features silky soft tofu in a rich, spicy, and savory sauce. Made with fermented bean paste and chili oil, it's a comforting and flavorful dish perfect for dinner.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Medium
Per serving: 241 kcal

Vegetarian

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

Mise en place

Ingredients

680 gfirm tofu, cut into 1-inch cubes
2 tbspvegetable oil
4 clovegarlic, minced
1 tbspginger, minced
2 tbspdoubanjiang
1 tbspfermented black beans, rinsed and mashed
1 tspsichuan peppercorns, ground
1 tspchili flakes(optional)
1.5 cupvegetable broth
1 tbspsoy sauce
0.5 tspsugar
1 tbspcornstarch
1 tspsesame oil

cornstarch slurry

2 tbspwater

garnish

2 pcsscallion, chopped

Equipment

wok · skillet · pot · knife · cutting board · small bowl · whisk

The method

Step by step

1
Bring a pot of water to a boil and gently blanch the tofu cubes for 2-3 minutes; this helps firm them and removes excess water. Drain well and set aside.
About 5 min
Cook’s note: Blanching ensures the tofu holds its shape better in the sauce.
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 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, fermented black beans, ground Sichuan peppercorns, and chili flakes (if using). Cook for 1-2 minutes, stirring constantly, until the oil turns red and fragrant.
About 2 min
Cook’s note: Cooking the doubanjiang properly develops its deep flavor and color.
5
Pour in the vegetable broth, add the soy sauce and sugar, then bring the mixture to a simmer.
About 2 min
6
Gently add the blanched tofu cubes to the simmering sauce, stirring carefully to coat without breaking the tofu.
About 1 min
7
Simmer the tofu in the sauce for 5-7 minutes, allowing the flavors to meld and the tofu to absorb some of the sauce.
About 7 min
8
In a small bowl, whisk together the cornstarch and water to create a slurry.
About 1 min
9
Gradually stir the cornstarch slurry into the simmering sauce until it thickens to your desired consistency.
About 1 min
Cook’s note: Add a little at a time to control the thickness.
10
Remove the wok from the heat and stir in the sesame oil.
Cook’s note: Adding sesame oil at the end preserves its aroma.
11
Serve hot, garnished with chopped scallions.
Cook’s note: Best served with steamed white rice.

Per serving

Nutrition

71%Score

Calories: 241kcal
Protein: 15.3g
Carbs: 10.1g
Fat: 17g
Fibre: 1.2g
Sugar: 2.4g

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

Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.