Step-by-Step Guide to Prepare Speedy Vegan Mapo Tofu

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The ingredients needed to make Vegan Mapo Tofu:

1. Take For the Sauce:
2. Make ready 3 tbsp. Gochujang OR
3. Prepare 1 tbsp. each Fermented Bean Paste and Fermented Chili Paste
4. Get 1 tbsp. Mirin or other sweet cooking wine
5. Take 2 tbsp. Rice Wine Vinegar
6. Make ready 2 tbsp. Soy sauce
7. Prepare 1/2 cup Vegetable or other Stock
8. Prepare For the Tofu:
9. Prepare 1 tbsp. Coconut Oil
10. Take 1/2 cup minced fresh Shiitake Mushrooms OR
11. Get 1/2 cup dried Shiitake Mushrooms, rehydrated in hot water for 10 min. and rinsed
12. Get 1/2 cup chopped Green Onions, white and green parts separated
13. Take 3-4 cloves minced Garlic
14. Get 1-2 tbsp. minced Ginger
15. Make ready 2-3 dried Chili Peppers, any variety OR
16. Take 2-3 tbsp. Red Pepper Flakes
17. Get 1 package Firm or Extra Firm Tofu, cut into 1/2 inch cubes
18. Take 1 tbsp. Corn Starch dissolved in 1-2 tbsp. water
19. Take 1/2 tbsp. Sesame Oil (optional)
20. Make ready 1-2 tbsp. Sesame or Caraway Seeds for garnish (optional)

In a medium-sized pot, bring lightly-salted water to boil. In a non-stick pan, heat up sesame oil and vegetable oil on medium heat. Both versions contain leeks, garlic and ginger but herein lies the biggest difference; the meat version uses water or chicken broth while vegan mapo tofu uses mushroom broth. What this means is that the vegan sauce has twice the umami power plus a layer of earthiness that its meaty cousin doesn't have.

Instructions to make Vegan Mapo Tofu:

1. Bring 3-4 cups of water to a simmer over medium-high heat. Slide in the chopped tofu and simmer for 10 minutes.
2. Whisk together the sauce ingredients and set aside.
3. While the tofu cooks, sauté the garlic, ginger, and the whites of the onions over medium-high heat until fragrant (1-2 minutes).
4. Add the mushrooms to the pan and continue cooking until soft.
5. Once the mushrooms are done, add the sauce mixture to the pan and bring to a simmer.
6. Strain the poached tofu and gently fold it into the sauce.
7. Bring the sauce to a boil, stirring frequently to prevent burning.
8. Gently stir in the corn starch and sesame oil, and cook until the sauce becomes thick and shiny (3-5 minutes).
9. Serve over white rice or plain greek yogurt.
10. Granish with the green parts of the onions, and sesame or caraway seeds (optional).

Both versions contain leeks, garlic and ginger but herein lies the biggest difference; the meat version uses water or chicken broth while vegan mapo tofu uses mushroom broth. What this means is that the vegan sauce has twice the umami power plus a layer of earthiness that its meaty cousin doesn't have. Mapo Tofu (麻婆豆腐) is an iconic Sichuan dish that's traditionally made from tofu, and ground meat. It's seasoned with a fermented chili bean paste called Doubanjiang, and fragrant Sichuan peppers. This combination creates the málà (麻辣) balance of spicy and tongue-tingling that's the signature flavor profile of Sichuan province.

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