28. Vegan Mapo Tofu

Name: 28. Vegan Mapo Tofu
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Asian
Ingredients: 300g jasmine rice; 2 tsp Sichuan peppercorns; 4 tbsp vegetable oil; 200g shiitake mushrooms, stems removed and finely diced; 2.5 tbsp doubanjiang; 4 garlic cloves, minced; 1 tbsp grated ginger; 500ml chicken-style stock; 1 tbsp sugar; 1 tsp rice wine vinegar; 1 tsp dark soy sauce; 1 tbsp soy sauce; 1 bunch Chinese broccoli, cut into 4cm lengths, separated into stalky bits and leafy bits; 2 tbsp corn starch, mixed with a little cold water to make a slurry; 500g tofu; 1 tsp sesame oil; 3 spring onions, finely chopped

6 steps

Prep:30minCook:20min

Adding greens (Chinese broccoli in this case) certainly isn’t traditional, but mind you, neither is substituting mince for shiitake mushrooms. My vegan mapo tofu is a more balanced, complete meal that you can enjoy when you need more spice in your life.

Updated at: Thu, 17 Aug 2023 08:47:33 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories640.8 kcal (32%)

Total Fat24.4 g (35%)

Carbs85.1 g (33%)

Sugars8.8 g (10%)

Protein22.9 g (46%)

Sodium552.8 mg (28%)

Fiber5.7 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

300gjasmine rice

2 tspsichuan peppercorns

4 Tbspvegetable oil

200gshiitake mushrooms

stems removed and finely diced

2 ½ Tbspdoubanjiang

4garlic cloves

minced

1 Tbspgrated ginger

500mlchicken-style stock

1 Tbspsugar

1 tsprice wine vinegar

1 tspdark soy sauce

1 Tbspsoy sauce

1 bunchChinese broccoli

cut into 4cm lengths, separated into stalky bits and leafy bits

2 Tbspcorn starch

mixed with a little cold water to make a slurry

500gtofu

1 tspsesame oil

3spring onions

finely chopped

Instructions

Step 1

Rinse the rice and set it to cook by your favourite method.

Step 2

Dry toast the sichuan peppercorns in a small pan until just starting to smoke. Take off the heat and grind to a powder in a mortar and pestle.

Step 3

In a wok or large frying pan, over high heat add the oil, and then fry the pieces of mushroom. Add the doubanjiang and cook for a further few minutes, allowing the oil to go a rich red tinted colour.

Step 4

Add the ginger and garlic, and before the garlic burns add the stock. Then add the soy sauce, dark soy sauce, sugar and rice wine vinegar.

Step 5

Add the stalks of the Chinese broccoli and most of the ground Sichuan peppercorn (through a sieve so your result isn’t gritty) and cook for a couple minutes. Then add the corn starch slurry to thicken, and once thick, add the tofu and Chinese broccoli leaves, allowing them to just cook for a minute or so and get covered in the sauce.

Step 6

Serve the mapo tofu over cooked rice, garnishing with the spring onions.