Vegan Mapo Tofu Recipe

Tofu: Firm tofu cut into cubes, providing a protein-rich base for the dish.

Vegetable oil: Used for stir-frying the aromatics and adding a slight richness to the dish.

Garlic: Minced cloves that add a pungent and aromatic flavor.

Ginger: Minced fresh ginger for a warm and spicy undertone.

Sichuan peppercorns: Ground peppercorns that give the dish its characteristic numbing spice.

Doubanjiang: Fermented broad bean paste that adds a deep, savory umami flavor.

Vegetable broth: Provides a flavorful liquid base for the sauce.

Soy sauce: Adds saltiness and depth to the sauce.

Sugar: Balances the flavors with a touch of sweetness.

Cornstarch: Mixed with water to thicken the sauce.

Green onions: Chopped and used as a fresh garnish to add a pop of color and flavor.

When preparing tofu for this dish, it's essential to press it beforehand to remove excess water. This helps the tofu absorb more of the flavorful sauce and maintain a firmer texture during cooking. To press tofu, place it between two plates and put a heavy object on top, like a can or a book, for about 15-20 minutes.

• firm tofu - Substitute with tempeh: Tempeh has a firmer texture and a nutty flavor, making it a great alternative to tofu in this dish.

• vegetable oil - Substitute with sesame oil: Sesame oil adds a rich, nutty flavor that complements the other ingredients in the recipe.

• minced garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it will have a slightly different flavor profile.

• minced ginger - Substitute with ground ginger: Ground ginger can be used as a substitute, but it is more concentrated, so use less.

• ground sichuan peppercorns - Substitute with black pepper and coriander seeds: A mix of black pepper and coriander seeds can mimic the unique flavor of Sichuan peppercorns.

• doubanjiang - Substitute with gochujang: Gochujang, a Korean fermented chili paste, can provide a similar depth of flavor and heat.

• vegetable broth - Substitute with mushroom broth: Mushroom broth adds an umami richness that enhances the overall flavor of the dish.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste.

• sugar - Substitute with maple syrup: Maple syrup adds a subtle sweetness and depth of flavor.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder works similarly to cornstarch as a thickening agent.

• green onions - Substitute with chives: Chives provide a similar mild onion flavor and can be used as a garnish.

• Allow the tofu to cool completely before storing. This prevents condensation, which can make the dish soggy.

• Transfer the vegan mapo tofu to an airtight container. This helps maintain the flavors and prevents the dish from absorbing other odors in the fridge.

• Store in the refrigerator for up to 3-4 days. The tofu will continue to absorb the rich flavors of the sichuan peppercorns and doubanjiang, making it even more delicious over time.

• For freezing, place the cooled mapo tofu in a freezer-safe container or heavy-duty freezer bags. Label with the date to keep track of freshness.

• When ready to enjoy, thaw the mapo tofu in the refrigerator overnight. This gradual thawing helps maintain the texture of the tofu.

• Reheat gently in a wok or saucepan over medium heat. Add a splash of vegetable broth if the sauce has thickened too much during storage.

• Avoid microwaving if possible, as it can make the tofu rubbery. If you must use a microwave, reheat on a low setting and stir occasionally.

• Garnish with fresh green onions before serving to revive the dish with a burst of color and freshness.

• Stovetop Method:

  1. Place a non-stick pan over medium heat.
  2. Add a splash of vegetable broth or water to the pan to prevent sticking.
  3. Add the leftover Vegan Mapo Tofu to the pan.
  4. Stir occasionally and heat until the tofu is warmed through, about 5-7 minutes.
  5. Garnish with fresh green onions before serving.

• Microwave Method:

  1. Transfer the Vegan Mapo Tofu to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Check if the tofu is heated evenly; if not, continue heating in 30-second intervals.
  5. Garnish with fresh green onions before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the Vegan Mapo Tofu to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, or until the tofu is heated through.
  5. Garnish with fresh green onions before serving.

• Steamer Method:

  1. Set up a steamer basket over a pot of boiling water.
  2. Place the Vegan Mapo Tofu in a heatproof dish and set it in the steamer basket.
  3. Cover and steam for about 10 minutes, or until the tofu is heated through.
  4. Garnish with fresh green onions before serving.

• Wok: A deep, round-bottomed cooking pan that is ideal for stir-frying and allows for even heat distribution.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.

• Knife: Essential for mincing garlic and ginger, as well as chopping green onions.

• Cutting board: A sturdy surface for safely cutting tofu, garlic, ginger, and green onions.

• Measuring spoons: Used to accurately measure out the vegetable oil, ground sichuan peppercorns, doubanjiang, soy sauce, and sugar.

• Measuring cup: Necessary for measuring the vegetable broth.

• Mixing bowl: Used to mix the cornstarch with water to create a slurry.

• Stirring spoon: Useful for mixing the ingredients and stirring the sauce as it cooks.

• Serving dish: A plate or bowl to serve the finished vegan mapo tofu.

• Tongs: Helpful for gently handling and placing the tofu cubes into the wok without breaking them.

Prepare ingredients in advance: Mince the garlic and ginger ahead of time to streamline the cooking process.

Use pre-cubed tofu: Purchase firm tofu that is already cubed to save on prep time.

Measure spices beforehand: Have the sichuan peppercorns and doubanjiang ready in small bowls.

Make a slurry: Mix the cornstarch and water before starting to cook to avoid interruptions.

Chop green onions early: Prepare the green onions in advance and store them in the fridge until needed.