Vegan Mapo Tofu

african asian chinese filipino japanese korean thai vietnamese side soup sweet spicy savory umami hard fast

Prep

28 min

Cook

29 min

Total

57 min

Ingredients (16)

½ cup vegetable broth g

1 tablespoon maple syrup g

2 teaspoons reduced-sodium soy sauce g

1 teaspoon cornstarch g

1 tablespoon peanut oil g

1 cup shiitake mushrooms, sliced g

3 tablespoons fermented black beans, roughly chopped g

2 green onions, white parts only, chopped g

6 cloves garlic, minced g

1 tablespoon fresh ginger, minced g

1 teaspoon Sichuan peppercorns g

2 tablespoons chili bean paste (doubanjiang) g

1 (14 ounce) container silken tofu, cut into 1-inch cubes g

1 tablespoon chile oil g

1 tablespoon sesame oil g

3 tablespoons peanuts, chopped g

Nutrition

kcal

fat

carbs

protein

Instructions

Mix vegetable broth, maple syrup, soy sauce, and cornstarch in a bowl.

Heat peanut oil in a wok over medium-high heat. Add mushrooms, black beans, green onions, garlic, ginger, and Sichuan peppercorns. Saute until aromatic, about 1 minute. Add chili bean paste and the soy sauce mixture. Cook and stir until thick, 3 to 5 minutes. Add tofu; cook until heated through, about 1 minute more.

Transfer cooked tofu to a serving dish; drizzle chile oil and sesame oil on top. Top with chopped peanuts.