Vegan mapo tofu
Vegan mapo tofu

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, vegan mapo tofu. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

This vegan mapo tofu recipe is very similar to our ever-popular traditional mapo tofu. The main difference is that instead of ground pork, we're using finely chopped shiitake mushrooms to add. Mapo tofu is definitely one of my all time favourite recipes. It's salty, spicy, and when you scoop this amazingness Join me in this episode and learn how to make my ultimate vegan mapo tofu recipe.

Vegan mapo tofu is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Vegan mapo tofu is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook vegan mapo tofu using 13 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Vegan mapo tofu:
  1. Prepare 1 tbsp Sichuan/Schezwan pepper
  2. Take 1.5 tbsp Chilli garlic sauce,
  3. Take 1.5 tbsp Chilli black bean sauce
  4. Take 3-4 tianjin red chillies
  5. Prepare As needed Veg broth
  6. Prepare As needed Ginger and garlic
  7. Prepare soy sauce and vinegar
  8. Make ready 1 tbsp corn flour or besan
  9. Make ready Veggies
  10. Prepare Shiitake mushrooms or/and Oyster mushrooms
  11. Take 15 oz canned chickpeas
  12. Prepare 1 tofu block
  13. Get spring onions

Transfer to a serving platter, drizzle with chili oil, and top with scallions and ground Sichuan. Vegetarian mapo tofu has all of the dazzling mala umami of the original and is really easy to put together. (Vegan). The secret to making the best tasting mapo tofu is to use the freshest Sichuan. Mushrooms make this vegan mapo tofu recipe tastier and healthier than the ground meat version.

Steps to make Vegan mapo tofu:
  1. Roast Schezwan pepper (or normal pepper) in a pan. Crush them.
  2. Add chilli garlic sauce and chilli black bean sauce in pot (generous qty). Add sesame seeds. Add tian jin red chillies. (Chinese red chilli)
  3. Roughly mash chickpeas and add to pot. Add shiitake mushrooms or oyster mushrooms into the mashed chickpeas. (If using dried shiitake mushrooms boil them in water and then you can use water as broth).
  4. Mix it well. Cook it till majority water from mushroom evaporates.
  5. Add ginger and garlic to the pot.
  6. Add the crushed roasted Schezwan pepper.
  7. Add veg broth.
  8. Add soy sauce. Add rice vinegar (or normal white vinegar). (keep adding 1 tsp till taste is great)
  9. Add corn flour to make slurry. (alternate: use besan) mix flour in little water and then add to pot. Let everything boil well.
  10. Add tofu. Let it cook. Add spring onions.
  11. Serve with rice/udon noodles.

The secret to making the best tasting mapo tofu is to use the freshest Sichuan. Mushrooms make this vegan mapo tofu recipe tastier and healthier than the ground meat version. Ready in minutes, this vegan mapo tofu relies on a show-stopping sauce of fermented black beans, chili bean paste, and Sichuan peppercorns. This vegan version has all the flavors that you need: numbing, spicy, salty. Vegan Mapo Tofu has been highly requested here on Mary's Test Kitchen and, you know, I love giving you what you want!

So that is going to wrap it up with this special food vegan mapo tofu recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!