VEGAN MAPO TOFU
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
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
MUSHROOM MAPO TOFU
Though this Sichuan dish is traditionally made with ground pork, the real stars are the spicy bean paste, soft tofu and, of course, Sichuan peppercorns, which have a citrus flavor and a signature numbing effect. So switching out the meat for mushrooms is easy and delicious. Our version (which also happens to be vegan), calls for dried shiitakes so you can use the mushroom soaking liquid as stock. If you can't find dried, use fresh shiitakes or creminis and your favorite vegetable stock (or even water). Enjoy this quick meal over white rice to soak up all the tingling sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put 2 cups cold water and the dried shiitake mushrooms in a small pot and bring to a boil. Turn off the heat and let sit to rehydrate for 30 minutes.
- Squeeze excess water from the mushrooms, cut off and discard the stems and finely chop the mushrooms. Measure the mushroom-soaking liquid and add enough cold water to come to 1 1/2 cups.
- Mix the cornstarch and 2 tablespoons cold water in a small bowl until combined; set aside.
- Heat 2 tablespoons of the vegetable oil in a wok or large high-sided skillet over medium-high heat until it starts to smoke. Add the shiitakes and cook until browned, about 4 minutes. Lower the heat to medium, add the remaining 2 tablespoons vegetable oil, the ginger, douchi, doubanjiang, Sichuan peppercorn powder, garlic and dried chile, if using, and cook until everything is bright red, about 1 minute.
- Add the mushroom-soaking liquid to the wok, scraping any brown bits off the bottom. Gently stir in the tofu and bring to a boil. Add the soy sauce and sugar, then stir in the cornstarch slurry and half of the scallions. Bring to a simmer and simmer until the sauce is glossy, about 1 minute.
- Transfer to a serving dish, sprinkle with the remaining scallions and more Sichuan peppercorn powder if desired and drizzle the toasted sesame oil on top.
MUSHROOM MAPO TOFU
Enjoy this plant-based version of Chinese mapo tofu served with jasmine rice and steamed greens. Meaty shitake mushrooms and firm tofu make a great combo
Provided by Ching-He Huang
Categories Dinner
Time 18m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Drain the tofu and press gently with kitchen paper to remove any excess moisture. Alternatively, you could place the tofu on a clean tea towel, place a clean medium chopping board over the top and leave for 10 mins to press out any excess moisture. Slice into 1.5 x 1.5cm sized chunks.
- Mix all of the sauce ingredients together in a jug.
- Heat a wok over a high heat and drizzle in the rapeseed oil. Add the garlic, ginger and chillies and stir for a few seconds. Tip in the mushrooms and stir-fry for a few seconds, then add the Sichuan pepper and the tofu, gently stirring. Add the chilli bean paste and dark soy sauce, followed by the Shaoxing rice wine or sherry. Pour in the sauce ingredients, stir everything to combine, and bring to the bubble, cooking for 1 min.
- Transfer to a serving plate and sprinkle over the ground toasted Sichuan pepper and spring onions to serve.
Nutrition Facts : Calories 233 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 2.83 milligram of sodium
More about "mushroom mapo tofu recipes"
MAPO TOFU 麻婆豆腐 • JUST ONE COOKBOOK
From justonecookbook.com
Ratings 257Calories 263 per servingCategory Main Course
- Combine all the ingredients for Seasonings (2 ½ Tbsp doubanjiang, 2 Tbsp mirin, 1 Tbsp miso, 1 Tbsp. oyster sauce, ½ Tbsp soy sauce, 1 tsp sesame oil, 1 tsp corn starch, 4 Tbsp water) in a bowl and mix well together.
MUSHROOM MAPO TOFU | THE SPLENDID TABLE
From splendidtable.org
VEGAN MAPO TOFU - NO RECIPES
From norecipes.com
VEGETARIAN MAPO TOFU (VEGAN) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
MAPO TOFU - THE DAILY MEAL
From thedailymeal.com
VEGAN MAPO TOFU (麻婆豆腐) | HEALTHY NIBBLES BY LISA …
From healthynibblesandbits.com
MUSHROOM MAPO TOFU RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
VEGETARIAN MAPO TOFU - CHINA SICHUAN FOOD
From chinasichuanfood.com
THE BEST VEGAN MAPO TOFU (麻婆豆腐) | PICKLED PLUM
From pickledplum.com
RECIPE/DIRECTIONS FOR MUSHROOM MAPO TOFU - KIKKOMAN …
From kikkoman.com
AUTHENTIC MAPO TOFU (麻婆豆腐) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
THE BEST VEGAN MAPO TOFU RECIPE - SERIOUS EATS
From seriouseats.com
VEGAN MUSHROOM MA PO TOFU - COOK REPUBLIC
From cookrepublic.com
RECIPE: MUSHROOM MAPO TOFU
From ispyplumpie.com
MAPO TOFU? : R/VEGANRECIPES - REDDIT
From reddit.com
MEERA SODHA’S VEGAN RECIPE FOR MUSHROOM MAPO TOFU
From theguardian.com
VEGAN MAPO TOFU RECIPE | EPICURIOUS
From epicurious.com
MUSHROOM MAPO TOFU - MEAT FREE MONDAY
From meatfreemondays.com
MAPO TOFU (20 MINUTES RECIPE!) - TIFFY COOKS
From tiffycooks.com
MAPO TOFU RECIPE: THE REAL DEAL - THE WOKS OF LIFE
From thewoksoflife.com
You'll also love