Vegan Mapo Tofu recipe

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Ingredients

½ cup vegetable broth
1 tablespoon maple syrup
2 teaspoons reduced-sodium soy sauce
1 teaspoon cornstarch
1 tablespoon peanut oil
1 cup shiitake mushrooms, sliced
3 tablespoons fermented black beans, roughly chopped
2 green onions, white parts only, chopped
6 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 teaspoon Sichuan peppercorns
2 tablespoons chili bean paste (doubanjiang)
1 (14 ounce) container silken tofu, cut into 1-inch cubes
1 tablespoon chile oil
1 tablespoon sesame oil
3 tablespoons peanuts, chopped

Nutrition Info

254.5 calories
carbohydrate: 15.8 g
cholesterol: : -
fat: 16.3 g
fiber: 1.6 g
protein: 13 g
saturatedFat: 2.3 g
servingSize: -
sodium: 657.8 mg
sugar: 7.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix vegetable broth, maple syrup, soy sauce, and cornstarch in a bowl.

  2. Heat peanut oil in a wok over medium-high heat. Add mushrooms, black beans, green onions, garlic, ginger, and Sichuan peppercorns. Saute until aromatic, about 1 minute. Add chili bean paste and the soy sauce mixture. Cook and stir until thick, 3 to 5 minutes. Add tofu, cook until heated through, about 1 minute more.

  3. Transfer cooked tofu to a serving dish, drizzle chile oil and sesame oil on top. Top with chopped peanuts.

Recipe Yield

4 servings

Recipe Note

When you're short on time and you're in need of something nutritious, then this quick vegan mapo tofu will certainly satisfy your taste buds. This is an authentic Sichuan-style mapo tofu, which is both spicy and aromatic.

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