#veganmapotofu

A vegan twist on the classic Sichuan dish, Mapo Tofu, featuring braised tofu in a spicy and savory sauce packed with umami flavors.

Ingredients: 1 block firm tofu, diced. 2 tablespoons vegetable oil. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 2 green onions, chopped. 1 tablespoon doubanjiang spicy bean paste. 1 tablespoon soy sauce. 1 teaspoon Sichuan peppercorns, crushed. 1 cup vegetable broth. 1 tablespoon cornstarch, mixed with 2 tablespoons water. 1 teaspoon sesame oil. 1 teaspoon sugar. Salt to taste. Cooked rice, for serving.

Instructions: Warm up the vegetable oil in a big pan over medium-low heat. Cutting up garlic, ginger, and green onions is what you need to add. Saut until the food smells good. Put in the crushed Sichuan peppercorns and doubanjiang. Mix well. Toss the diced tofu in the sauce and coat it well. Put in the vegetable broth and raise the heat. Wait 5 to 7 minutes and then serve. Add the cornstarch mix and stir. The sauce will get thicker. To taste, add more salt, sugar, and soy sauce. Use a stir to mix. Keep cooking for another two to three minutes, until the sauce gets thick and the tofu is warm all the way through. Serve hot on top of rice that has been cooked.

Prep Time: 15 minutes

Cook Time: 15 minutes

A vegan take on Ma Po Tofu, a traditional Sichuan dish. Tender tofu cubes in a savory sauce with fermented black beans and chili paste are served over rice in this flavorful and spicy dish.

Ingredients: 1 block tofu, cubed. 2 tablespoons vegetable oil. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 2 green onions, chopped. 2 tablespoons fermented black beans, rinsed and chopped. 2 tablespoons chili bean paste. 1 cup vegetable broth. 1 tablespoon soy sauce. 1 teaspoon sugar. 1 teaspoon sesame oil. 1 tablespoon cornstarch mixed with 2 tablespoons water. 1/2 cup frozen peas. Cooked rice, for serving. Chopped green onions, for garnish. Sesame seeds, for garnish.

Instructions: Vegetable oil should be heated over medium heat in a big skillet. Add the green onions, ginger, and garlic. Cook until aromatic. Add the chili bean paste and fermented black beans. Mix thoroughly. To coat the tofu cubes in the sauce, add them and stir gently. Add the sugar, sesame oil, soy sauce, and vegetable broth. Heat through to a simmer. When the sauce thickens, gradually add the cornstarch mixture while stirring continuously. Cook the frozen peas until they are thoroughly heated. Garnish with sesame seeds and chopped green onions and serve hot over cooked rice.

Prep Time: 15 minutes

Cook Time: 20 minutes

With the use of plant-based ingredients, this vegan mapo tofu recipe creates a flavorful braised tofu in a rich sauce that is spicy and savory.

Ingredients: 1 block firm tofu, diced. 2 tbsp vegetable oil. 3 cloves garlic, minced. 1-inch piece ginger, minced. 2 tbsp doubanjiang spicy bean paste. 1 tbsp soy sauce. 1 tbsp hoisin sauce. 1 cup vegetable broth. 1 tsp cornstarch, mixed with 1 tbsp water. 2 green onions, chopped. 1 tsp Sichuan peppercorns, crushed optional.

Instructions: Heat vegetable oil in a pan over medium heat. Add garlic and ginger, saut until fragrant. Add doubanjiang, stir for 1 minute. Add diced tofu, soy sauce, hoisin sauce, and vegetable broth. Simmer for 10 minutes. Stir in cornstarch mixture to thicken the sauce. Garnish with green onions and crushed Sichuan peppercorns optional. Serve hot over rice.

Prep Time: 15 minutes

Cook Time: 15 minutes