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Vegan Mapo Tofu (Quick + Easy)

July 27, 2020


  • One box silken tofu, cut into 1-inch cubes
  • 8 oz shiitake mushrooms
  • 2 tsp soy sauce
  • 1 tbsp peanut oil
  • 3 small dried hot red peppers (diced)
  • 2 tsp minced garlic
  • 1 tbsp fermented spicy bean paste (doubanjiang)
  • 1 teaspoon finely ground sichuan peppercorn
  • 2 spring onions, white parts only, chopped
  • 1 tbsp corn starch
  1. Dissolve corn starch in 3 tablespoons cold water
  2. Remove stems from mushrooms. Make a light mushroom broth by simmering stems in 2 cups water for 10 minutes, then strain and reserve broth. Dice mushroom caps and set aside.
  3. Put oil in a wok or wide skillet over medium heat. Add mushrooms, green onions, garlic, Sichuan peppercorns, red peppers. Sauté until aromatic, about 1 minute. 
  4. Add chili bean paste, soy sauce, mushroom broth, and tofu cook until heated through, about 3 to 5 minutes. 
  5. Add corn starch water, stir until thick. 
  6. Transfer cooked tofu to a serving dish, top with chopped peanuts.


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