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Vegan Mapo Tofu

Prep Time10 minsCook Time5 minsTotal Time15 mins

 1 block silken tofu (400g/14oz), cut into inch cubes
 150g/5.25oz shiitake mushrooms, sliced
 125ml/5fl oz vegetable broth
 2 tbsp. chilli bean paste
 30g/1oz fermented black beans, roughly chopped
 6 cloves garlic, minced
 1 tbsp. ginger, minced
 1 tsp. Sichuan peppercorns
 2 tsp. low sodium soy sauce
 1 tbsp/15ml peanut oil
 1 tsp/5ml sesame oil
 1 tsp/5ml chilli oil
 1 tbsp/15ml honey/maple syrup
 30g/1oz green onion, thinly sliced
 1 tsp. cornstarch
 25g/1oz peanuts, roughly chopped

1. Mix vegetable stock, cornstarch, soy sauce, and honey in a bowl.


2. Heat peanut oil in a wok.


3. Add in ginger, garlic, mushrooms, Sichuan peppercorns, fermented black beans, and white part of the leeks to the wok. Sautee until aromatic. About a minute.


4. Add in chili bean paste and soy sauce mixture.


5. Stir until thick then add tofu. Heat for a minute.


6. Transfer to a serving dish then drizzle chili oil and sesame oil.


7. Top with chopped peanuts.

Nutrition Facts

Serving Size Serves 4-6