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healthy mapo tofu recipe vegan vegetarian
Kreamy Vegan

Vegan Mapo Tofu Recipe

A popular Sichuan dish Mapo Tofu in a vegan way with a Korean twist!
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Cook Time 40 minutes
Resting Time 30 minutes
Servings: 2
Course: Main Course
Cuisine: Chinese, Fusion, Korean
Ingredients Method Notes

Ingredients
  

  • 250 g Firm tofu
  • 25 g Dry minced soy bits
  • 35 g Fresh champignon mushroom
  • 1/3 cup Lentil beans Optional
  • 1-2 Cabbage leaves Chopped
Aromatics
  • 100 g Onion One medium size onion
  • 4 cloves Garlic Minced
  • 1 tbsp Ginger Minced
  • 2 Green Onions Chopped, white and green separated
  • 1 tsp Sichuan peppercorns Toasted and ground
Sauce
  • 3 tbsp Chilli bean paste (Doubanjiang) Can substitute with Gochujang
  • 1 tbsp Ground flaxseed
  • 1 tbsp Gochugaru Optional, for more spiciness
  • 1 tbsp Soy sauce
  • 2 cups Water

Method
 

  1. Rinse lentil beans.
  2. Soak the soy bits, shiitake mushrooms, and lentil beans in the water and leave it for 20 minutes.
  3. Finely chop aromatics: Onion, garlic, ginger, green onions.
  4. Once the shiitake mushroom is soft enough, finely chop shiitake mushrooms and optional cabbage leaves.
  5. Add all the ingredients in a pot and boil gently for 10 minutes.
  6. Cut tofu into cubes and add it to the pot. Pour the sauce including chilli bean paste, ground flaxseed, soy sauce, and gochugaru.
  7. Toast and grind the Sichuan peppercorn. Sprinkle Sichuan peppercorn. Taste and adjust seasoning with soy sauce as needed.
  8. Garnish the dish with green onion tops.

Notes

Filling vegan mapo tofu ingredients
Tips
  •  I use equal parts of garlic and ginger.
  •  You can also use toasted sesame seeds for garnish.