This is a spicy, delicious, and fantastically flavorful Sichuan-style tofu dish with Sichuan peppercorns and black bean sauce. It's vegan and super simple. This recipe is my version of vegan Mapo tofu. This dish is crowd-pleasing and filling with a rice meal.
Asian cuisine is a big favorite with my family. Some examples include our love for Chinese, Thai, Korean, and Japanese dishes. We love to explore different restaurants in our city and all the places we travel to.
In our previous city, home away from home, we used to frequent a restaurant specializing in Sichuan cuisine.
The ambiance, service, and, above all, the food were top-notch. Although our kids were quite young, they loved and appreciated all the food. That was the power of lovely Sichuan cuisine.
We tried and loved every dish in that restaurant, but our favorite was Mapo Tofu. It was a delightful dish if you love relishing spicy food.
What is Mapo Tofu?
Mapo Tofu is a famous dish from the Sichuan province of China. It's traditionally made with minced pork and tofu. Of course, I made a vegan version of this recipe. The vegan version uses finely chopped shitake mushrooms.
I can't say it's authentic since I am not an expert on Chinese cuisine, but my family enjoys this vegan version of mine.
What Ingredients Are Needed for this Recipe?
Tofu- Traditionally, soft tofu is used in this recipe. We love to use extra firm tofu in our dishes, and I always prefer shallow frying, air frying, or baking my tofu.
However, this recipe calls for soft, melt-in-the-mouth tofu to feel that creamy texture.
I strongly recommend using soft tofu for this recipe. Its high moisture content creates a wonderful custard-like consistency.
I have used silken tofu in this recipe after soaking them in boiling water for 10-15 minutes.
Mushroom—I like to use shitake mushrooms in this recipe; they replace the minced pork.
Quite frankly, using other varieties of mushrooms doesn't make much difference to the dish. Minced mushrooms bring many flavors to the vegan version.
Sichuan Peppercorn—Sichuan peppercorn has a very different aromatic, peppery flavor. It has nothing in common with black peppercorns.
Interestingly, it brings a bit of numbness to your mouth. Now, don't get alarmed; you can feel it, but in a good way. It is an acquired taste; however, this ingredient is the most important for the recipe.
I have roasted the peppers to enhance the flavor and will suggest you all do the same.
Spicy Black Bean Sauce—This spicy sauce is made of fermented black bean paste and chillies. It has a great depth of flavor and is delicious.
Additional Ingredients-
Chilli Oil- I love how flavorful this oil is and how it creates a beautiful aromatic base for Mapo Tofu.
Other than that, there are a lot of flavorings that are usually used in Chinese cuisine. Chopped ginger and garlic, soy sauce, sesame oil, Shaoxing wine (Chinese cooking wine), sugar, corn starch, and oil to cook in.
Green onion or scallions are the most beautiful garnish you could have for this Chinese dish.
How to Cook Vegan Mapo Tofu-
1—The first step is to roast Sichuan peppers. I have roasted them without any oil or anything. Roasting improves the flavour. After roasting and cooling, I crushed them in a mortar and pestle.
Remember, you don't have to make a fine powder. For this recipe, we need a simple, coarse texture.
2- Second, soak tofu in boiling water after cutting it. It helps in getting the right texture.
3- Add the oil of your choice in a wok/pan over medium-high heat. Add crushed Sichuan peppercorns and cook for 1 minute. Add chopped ginger and garlic to it. Cook for 30 seconds or so to get the excellent flavor.
Add the chopped mushrooms and saute until they caramelize. Add the black bean sauce, chili oil, and wine to the mixture.
Stir it well and cook it for 1 or 2 minutes. Add water and let it simmer for some time. Whisk the cornstarch and water mixture to dissolve.
Add that to the sauce and cook a little more for a few minutes. Allow the sauce to thicken to your liking. If it's too thick, add some more water.
Gently mix the tofu with the sauce in the wok. Don't stir it too hard; otherwise, the tofu will break down.
Taste now for seasoning. I have not added extra salt since all Chinese sauces have salt. If you still need that, you can add it to your liking, but I strongly suggest you do so only after tasting it.
You May Also Want to Check Out Some Other Tofu Recipes,
Tofu Stirfry
New Recipes
Vegan Mapo Tofu
Ingredients
Method
- Boil water in a big pot and add tofu cubes for two minutes. Remove cubes from the water and place them on the paper towel.
- Dry roast sichuan peppercorn in a hot pan/skillet. Coarsely grind them after roasting and keep them aside.
- Take a pan or wok. Add oil to it and heat on medium. Add sichuan peppercorn and cook for 30 seconds.
- Add chopped ginger and garlic and cook till they look fragrant and golden.
- Add chopped mushroom to it and cook till it caramelizes.
- Turn up the heat to medium/high and add black bean sauce and chili oil. Stir it around for 1 minute.
- Add Chinese cooking wine, sugar, and salt (if you really need it).
- Furthermore, add one cup of water to it and let it cook on high heat.
- Bring the mixture to a simmer and add cornstarch mixed with 2 tbsps of water.
- Allow it to bubble and let it cook till it thickens to your liking.
- Add the tofu to the sauce and mix it very gently. Do not break tofu.
- Taste the seasoning. If you need to add something, do it now.
- Garnish with some green onion and serve with a side of your choice.
- Enjoy!!!
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