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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Vegan Mapo Tofu Recipe

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This recipe for Vegan Mapo Tofu is from Familia Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ounce dried shiitake mushrooms (soaked in 3 1/2 cup water for at least 30 minutes)
7 ounces button mushrooms (finely chopped)
2 tablespoons vegetable oil
1 tablespoon garlic (peeled and minced)
1 tablespoon ginger (peeled and minced)
1 large leek (sliced in half lengthwise and thinly sliced on the bias)
1 pound silken tofu (drained and sliced into 1-inch cubes)
1 tablespoon Szechuan peppercorns (optional)
2 tablespoons gochujang
2 tablespoons soy sauce
3 tablespoons spicy chili crisp
1 teaspoon kosher salt
1 teaspoon gochugaru
2 1/2 tablespoons cornstarch mixed with 2 1/2 tablespoons water
3 teaspoons chopped green onion (for garnish)
Directions:
Directions:
1. Take shiitake mushrooms out of the water and set the water aside. You will need it for the sauce. Squeeze the dried shiitake mushrooms to remove excess water and finely chop them. Add them to the bowl with the button mushrooms.

2. In a wok or large pan over medium high heat, add oil and mushrooms. Stir and cook for 8 minutes.

3. Add garlic, ginger and leeks, stir and cook for 4 minutes. Transfer vegetables to a bowl and set aside.

4. Add gochujang, soy sauce, spicy chili crisp, salt and gochugaru to the pan and stir until the ingredients are mixed and heated through (about 1 minute).

5. Return vegetables to the pan and add mushroom water. Stir well and bring to a boil. Lower the heat to a simmer.

6. Give the cornstarch mixture a quick stir and add to the sauce while stirring.

7. Add tofu, Szechuan peppercorns and stir well to coat the cubes. Cook for 1 minute, garnish with green onions and serve with white rice.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
One of my favorite dishes is mapo tofu. I love the tingle I get when the Szechuan peppercorns hit my tongue. Here is a vegan friendly version I make. All the specialty ingredients (chili crisp, shitake, etc) can be purchased at an Asian grocery store

 

 

 

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