Vegan Mapo Tofu Recipe

Tofu: Firm tofu provides a hearty and satisfying base for the dish, absorbing the flavors of the sauce.

Vegetable oil: Used for stir-frying the aromatics and doubanjiang.

Garlic: Adds a pungent and aromatic flavor to the dish.

Ginger: Provides a warm and spicy undertone that complements the other ingredients.

Doubanjiang: A fermented broad bean paste that brings heat and umami to the dish.

Vegetable broth: Forms the base of the sauce, adding depth and richness.

Soy sauce: Enhances the savory flavor of the dish.

Sugar: Balances the heat and adds a touch of sweetness.

Cornstarch: Thickens the sauce to coat the tofu evenly.

Sichuan peppercorns: Adds a unique numbing sensation and authentic flavor.

Green onions: Provides a fresh and vibrant garnish.

When preparing tofu for this dish, it's essential to press it beforehand to remove excess water. This ensures that the tofu absorbs the flavors of the sauce more effectively. To press tofu, place it between two plates and put a heavy object on top for about 15-20 minutes. This step will give you a firmer texture, which is ideal for stir-frying.

• firm tofu - Substitute with tempeh: Tempeh has a firm texture and can absorb flavors well, making it a great alternative to tofu.

• vegetable oil - Substitute with sesame oil: Sesame oil adds a rich, nutty flavor that complements the other ingredients in the dish.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of minced garlic.

• minced ginger - Substitute with ground ginger: Ground ginger can be used if fresh ginger is not available, though it has a slightly different flavor profile.

• doubanjiang - Substitute with miso paste: Miso paste provides a similar umami flavor, though it is less spicy than doubanjiang.

• vegetable broth - Substitute with mushroom broth: Mushroom broth adds a deep, earthy flavor that enhances the dish.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste.

• sugar - Substitute with maple syrup: Maple syrup adds a subtle sweetness and depth of flavor.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder works similarly to cornstarch as a thickening agent.

• ground sichuan peppercorns - Substitute with ground black pepper: Ground black pepper can be used, though it lacks the numbing sensation of Sichuan peppercorns.

• green onions - Substitute with chives: Chives provide a similar mild onion flavor and can be used as a garnish.

• Allow the vegan mapo tofu to cool to room temperature before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the mapo tofu to an airtight container. Make sure the container is clean and dry to maintain the freshness of the dish.
• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. The flavors will meld together, making it even more delicious over time.
• For longer storage, place the mapo tofu in a freezer-safe container or a heavy-duty freezer bag. Label it with the date to keep track of its freshness.
• When freezing, ensure that the tofu cubes are submerged in the sauce to prevent them from drying out. This will also help maintain the dish's texture.
• To reheat, thaw the mapo tofu in the refrigerator overnight if frozen. This gradual thawing helps preserve the texture and flavor.
• Reheat the dish in a wok or saucepan over medium heat, stirring occasionally until heated through. You can add a splash of vegetable broth if the sauce has thickened too much.
• Alternatively, you can reheat individual portions in the microwave. Place the mapo tofu in a microwave-safe dish, cover it loosely, and heat on medium power in 1-minute intervals, stirring in between, until hot.
• Garnish with freshly chopped green onions and a sprinkle of ground sichuan peppercorns before serving to revive the dish's vibrant flavors.

• Stovetop Method:

  1. Place a non-stick skillet or wok over medium heat.
  2. Add a splash of vegetable broth or water to prevent sticking.
  3. Add the leftover Vegan Mapo Tofu to the skillet.
  4. Stir occasionally to ensure even heating, for about 5-7 minutes, until the tofu is heated through.
  5. If the sauce thickens too much, add a bit more vegetable broth to reach the desired consistency.

• Microwave Method:

  1. Transfer the Vegan Mapo Tofu to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes.
  4. Stir the tofu halfway through to ensure even heating.
  5. Continue heating in 30-second intervals if needed, until the tofu is hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Vegan Mapo Tofu in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, stirring halfway through, until the tofu is heated evenly.
  5. If the sauce appears too thick, add a splash of vegetable broth before reheating.

• Steaming Method:

  1. Set up a steamer or a pot with a steaming rack.
  2. Place the Vegan Mapo Tofu in a heatproof dish that fits in the steamer.
  3. Steam over boiling water for about 10 minutes, or until the tofu is thoroughly heated.
  4. Carefully remove the dish from the steamer and stir before serving.

• Wok: A versatile pan with a rounded bottom, ideal for stir-frying ingredients quickly and evenly.

• Spatula: Useful for stirring and mixing ingredients in the wok without damaging the tofu.

• Knife: Essential for mincing garlic and ginger, as well as chopping green onions.

• Cutting board: Provides a safe and stable surface for cutting and preparing ingredients.

• Measuring spoons: Ensures accurate measurement of ingredients like vegetable oil, doubanjiang, soy sauce, and sugar.

• Measuring cup: Necessary for measuring the vegetable broth accurately.

• Small bowl: Used for mixing cornstarch with water to create a slurry for thickening the sauce.

• Stirring spoon: Handy for mixing the cornstarch slurry and incorporating it into the sauce.

• Serving dish: Perfect for presenting the finished vegan mapo tofu.

Prepare ingredients in advance: Mince garlic and ginger ahead of time to streamline cooking.

Use pre-cubed tofu: Save time by buying pre-cubed tofu instead of cutting it yourself.

Measure spices beforehand: Have doubanjiang, soy sauce, and sugar ready to go in small bowls.

Use a food processor: Quickly mince garlic and ginger using a food processor.

Prepare cornstarch mixture: Mix cornstarch and water before you start cooking to avoid delays.

Chop green onions early: Have green onions chopped and ready for garnishing.