Vegan Mapo Tofu Recipe (麻婆豆腐)

With creamy blocks of tofu smothered in a fragrant, spicy sauce made from ground mushrooms, this Vegan Mapo Tofu recipe is just as comforting and flavorful as the original. Although I made my original recipe so it could be easily converted to suit a plant-based diet, I’ve completely rethought the process to draw the maximum amount of flavor out of the mushrooms. I’m also using a combination of dried and fresh mushrooms to get a meaty flavor and texture in the minced mushroom “meat”. #plantbased #vegan #veganrecipe

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INGREDIENTS (makes 6 servings)

400 grams soft tofu (drained and cut into 3/4” cubes)
15 grams dried shiitake mushrooms (2 medium mushrooms)
1 teaspoon sesame oil
50 grams fresh shiitake mushrooms (roughly chopped)
50 grams fresh maitake mushrooms (hen of the woods, roughly chopped))
50 grams eryngi mushrooms (king trumpet, roughly chopped)
1 tablespoon shaoxing wine
1 teaspoon soy sauce
1 teaspoon potato starch
2 tablespoons vegetable oil
9 grams douchi (~1 tablespoon fermented black beans, roughly chopped)
2 grams ground Sichuan pepper (~1 teaspoon ground)
2 tablespoons doubanjiang (to taste)
50 grams scallions (white part only minced)
24 grams garlic (2 extra large cloves, minced)
20 grams ginger (1-inch piece, minced)
Scallion greens (chopped for garnish)

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Видео Vegan Mapo Tofu Recipe (麻婆豆腐) канала No Recipes