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vegan-mapo-tofu-recipe

Vegan Mapo Tofu Recipe

A spicy and flavorful vegan version of the classic Sichuan dish.
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Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Chinese
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 400 g Firm tofu cut into cubes
  • 2 tablespoon Vegetable oil
  • 3 cloves Garlic minced
  • 1 tablespoon Ginger minced
  • 1 tablespoon Sichuan peppercorns ground
  • 2 tablespoon Doubanjiang (fermented broad bean paste)
  • 1 cup Vegetable broth
  • 1 tablespoon Soy sauce
  • 1 teaspoon Sugar
  • 2 tablespoon Cornstarch mixed with 2 tablespoon water
  • 2 stalks Green onions chopped

Instructions 

  1. Heat the vegetable oil in a wok over medium heat.
  2. Add the garlic, ginger, and Sichuan peppercorns. Stir-fry for about 1 minute.
  3. Add the doubanjiang and stir-fry for another minute.
  4. Add the vegetable broth, soy sauce, and sugar. Bring to a boil.
  5. Add the tofu cubes and simmer for about 5 minutes.
  6. Stir in the cornstarch mixture and cook until the sauce thickens.
  7. Garnish with chopped green onions and serve hot.

Nutritional Value

Calories: 200kcal | Carbohydrates: 10g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Sodium: 800mg | Potassium: 300mg | Fiber: 2g | Sugar: 3g | Vitamin A: 100IU | Vitamin C: 10mg | Calcium: 150mg | Iron: 3mg

Keywords

Spicy, Tofu, Vegan
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