Best 2 Vegan Mapo Tofu Recipes

Embark on a culinary journey as we delve into the world of vegan mapo tofu, a dish bursting with flavor and delectable textures. Experience the harmonious blend of savory, spicy, and numbing sensations as you discover the secrets to creating an authentic and unforgettable vegan mapo tofu dish. With readily available ingredients and easy-to-follow instructions, you'll learn how to transform humble tofu into a centerpiece of your plant-based dining experience. Prepare to tantalize your taste buds and impress your loved ones with this delectable vegan rendition of a classic Sichuan dish.

Check out the recipes below so you can choose the best recipe for yourself!

VEGAN MAPO TOFU

Vegan Mapo Tofu image

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.

Provided by MyNutriCounter

Categories World Cuisine Recipes Asian Chinese

Time 25m

Yield 4

Number Of Ingredients 16

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

Steps:

Mix vegetable broth, maple syrup, soy sauce, and cornstarch in a bowl.
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.
Transfer cooked tofu to a serving dish; drizzle chile oil and sesame oil on top. Top with chopped peanuts.

Nutrition Facts : Calories 254.5 calories, Carbohydrate 15.8 g, Fat 16.3 g, Fiber 1.6 g, Protein 13 g, SaturatedFat 2.3 g, Sodium 657.8 mg, Sugar 7.1 g

VEGAN MAPO TOFU

Vegan Mapo Tofu image

Mapo tofu is a justly popular menu item in many Chinese restaurants. It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a bracing spicy sauce made with fermented black beans and fermented broad bean paste, along with hot red pepper and Sichuan pepper. This meatless version with fresh shiitake mushrooms is completely satisfying, and surprisingly easy to make. For the best texture, use soft tofu rather than firm, taking care to cook it gently to keep it from crumbling.

Provided by David Tanis

Categories dinner, lunch, quick, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

8 ounces shiitake mushrooms
2 cups water
15 ounce block of soft tofu (do not use silken)
Salt
3 tablespoons vegetable oil
3 small dried hot red peppers
1 tablespoon fermented black beans, rinsed
1 tablespoon fermented spicy broad bean paste (doubanjiang)
2 teaspoons minced garlic
1 tablespoon grated ginger
2 teaspoons soy sauce
1 teaspoon toasted sesame oil
1 teaspoon finely ground Sichuan pepper
1 tablespoon corn- or potato starch, dissolved in 3 tablespoons cold water
1/2 cup slivered scallions, both white and green parts
Cilantro sprigs, for garnish

Steps:

Remove stems from mushrooms. Make a light mushroom broth by simmering stems in 2 cups water for 15 minutes, then strain and reserve broth (discard stems). Dice mushroom caps and set aside.
Cut tofu into 1-inch cubes. Cover with boiling salted water, let steep for 15 minutes, then drain.
Put oil in a wok or wide skillet over medium heat. Add red peppers, black beans and bean paste and cook, stirring until fragrant, about 1 minute. Add garlic and ginger and let sizzle, then add mushrooms, soy sauce, sesame oil and Sichuan pepper. Add 1 1/2 cups mushroom broth and cook mixture gently for 2 minutes.
Carefully add tofu cubes. Shake pan to distribute sauce, using a wooden spoon to help. Try to avoid smashing tofu. Drizzle in cornstarch mixture, gently swirling pan to incorporate (sauce will thicken) and simmer tofu in sauce for 2 minutes more. Thin with a little mushroom broth if necessary. Transfer to a low bowl or platter. Sprinkle with scallions and cilantro sprigs.

Nutrition Facts : @context http, Calories 166, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 638 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

To make the tofu extra crispy, press it between two plates weighed down with something heavy for at least 30 minutes before cooking.
If you don't have Chinese black vinegar, you can substitute balsamic vinegar or rice vinegar.
To make the sauce extra spicy, add more chili oil or chili powder.
Serve over rice or noodles, and garnish with chopped green onions and sesame seeds.

Conclusion:

This vegan mapo tofu is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and can be customized to your liking. So next time you're looking for a vegan meal that is both tasty and satisfying, give this recipe a try!