Vegetarian Mapo Tofu
A vegetarian or vegan version of the classic Szechuan dish with all the flavor but none the meat. If you're meat lover you can easily add ground beef to this dish, but try it without first, you probably won't even miss the meat with this recipe!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Box of “Soft” tofu (cubed 1″x1″)
- 1 TBsp Oil
- 3 TBsp Chili bean paste
- 1/4 C Water
- 1/2 tsp cornstarch+3T Water (for thickening)
- 1 Sprig of Spring onion (chopped)
- 5 Cloves of Garlic (finely minced)
- 1 1/2 TBsp Homemade Mala Hot Sauce (or substitute with 1T freshly grounded Szechuan pepper)
Instructions
- 1
Heat up 1T Oil on medium heat
- 2
Fry until fragrant (1min):3T Chili bean paste
- 3
Add1/4C Water1 Box of Soft tofu, cubed 1″ x 1″
- 4
Cook for 5+ mins to reduce the sauce and cook the flavor into tofu
- 5
Stir in and cook until desired thickness:1/2t cornstarch+3T Water (for thickening)
- 6
Mix in and turn the heat off:1 Sprig Spring onion, chopped 5 Cloves of Garlic, finely minced 1 1/2T Homemade Mala Hot Sauce (or substitute with 1T freshly grounded Szechuan pepper)
- 7
Plate and serve