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–+ servings

Vegan Mapo Tofu

Sichuan style tofu dish with Sichuan peppercorns and black bean sauce. It's spicy, delicious, and has an amazing flavour. Vegan and super simple, this recipe is my version of vegan Mapo tofu. This dish is crowd-pleasing and a filling side with a rice meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course, Side Dish
Cuisine Chinese
Servings 4

Ingredients
  

  • 14 Oz Soft /Silken Tofu
  • 2 Tbsp Oil
  • 2 Tbsp Black Bean Sauce
  • 2 Tbsp Chili Oil
  • 1.5 Tbsp Sichuan Peppercorn (adjust according to your taste)
  • 6 Oz Chopped Mushroom
  • 1.5 Tbsp Ginger chopped
  • 1.5 Tbsp Garlic Chopped
  • 1.5 Tsp Seasame Oil
  • 1 Tbsp Soy Sauce
  • 1 Tsp Shaoxing wine (chinese cooking wine)
  • ½ Tsp Sugar
  • 2 Tbsp Chopped Scallion
  • 1.5 Tsp Corn Starch
  • 1.5 Cup Water

Instructions
 

  • 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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