Mapo Tofu is a beloved dish in Chinese cuisine, known for its bold flavors and satisfying textures. This vegan version using Trader Joe's Beefless Ground offers an easy, delicious, and cruelty-free alternative. Perfect for those who love spicy, umami-rich dishes, this recipe will become a favorite in your dinner rotation.
This was inspired by my Sze Chuan Tofu Recipe!
Why You'll Love This
This Vegan Mapo Tofu is not only a breeze to make but also packed with incredible flavors. The combination of hoisin sauce, soy sauce, and sesame oil creates a rich, savory base that pairs perfectly with the tender tofu and the meaty texture of Trader Joe’s Beefless Ground. Plus, this recipe is versatile enough to be adapted with various vegetables and seasonings to suit your taste.
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Ingredients
- Extra Firm Tofu - Provides a firm texture and absorbs the sauce well.
- Trader Joe’s Beefless Ground - Adds a meaty texture and enhances the umami flavor.
- Hoisin Sauce - Sweet and savory, essential for the sauce base.
- Soy Sauce - Adds saltiness and depth to the sauce.
- Rice Vinegar - Provides a tangy balance to the sweet and savory flavors.
- Sesame Oil - Adds a nutty aroma and flavor.
- Garlic and Ginger - Essential aromatics for authentic Asian flavor.
- Onion - Adds sweetness and depth to the dish.
- Scallions - Fresh garnish that adds a bit of crunch and color.
- Vegetable Broth - Creates a flavorful base for the sauce.
- Cornstarch - Thickens the sauce.
- Red Pepper Flakes (optional) - Adds heat for those who enjoy spicy food.
- Chili Oil (optional) - Enhances the spice level and adds a rich flavor.
Instructions
- Prepare the Tofu: Press the tofu to remove excess water. Cut into small cubes. Pat dry with paper towels.
- Cook the Aromatics: Heat the sesame oil in a large skillet over medium-high heat. Add the onion, garlic, and ginger. Sauté until fragrant and the onion becomes translucent.
- Add Beefless Ground: Stir in the Trader Joe’s Beefless Ground and cook for a few minutes until it begins to brown.
- Create the Sauce: In a small bowl, combine hoisin sauce, soy sauce, and rice vinegar. Pour the sauce mixture into the skillet, stirring to coat everything evenly.
- Simmer: Add the vegetable broth and bring to a simmer. Mix the cornstarch with warm water to make a slurry, then add to the skillet. Stir continuously until the sauce thickens.
- Add Tofu: Gently fold in the cubed tofu, ensuring it is well-coated with the sauce. Cook for another 2-3 minutes until the tofu is heated through.
- Finish and Serve: Top with sliced scallions and, if desired, a drizzle of chili oil and a sprinkle of red pepper flakes for extra heat. Serve hot over a bed of white or brown rice.
Hint: For an extra layer of umami flavor, add a tablespoon of miso paste to the sauce mixture. This will elevate the dish and provide a deeper, richer taste.
Substitutions
- Protein: Replace Trader Joe’s Beefless Ground with cooked lentils or chickpeas for a different texture.
- Vegetables: Add bell peppers, shiitake mushrooms, or bok choy for additional flavor and nutrients.
- Spices: Adjust the spice level with Sichuan peppercorns or omit the red pepper flakes for a milder version.
- Sauce: Substitute hoisin sauce with a mix of peanut butter and maple syrup for a nutty twist.
Variations
- Mushroom Mapo Tofu: Replace Trader Joe's Beefless Ground with diced shiitake mushrooms.
- Spicy Sichuan Mapo Tofu: Increase the amount of red pepper flakes, add 1 teaspoon of ground Sichuan peppercorns, and a tablespoon of hot chili oil.
- Peanut Hoisin Mapo Tofu: Add 2 tablespoons of peanut butter to the sauce mixture and reduce the hoisin sauce by 1 tablespoon.
- Vegetable-Loaded Mapo Tofu: Add diced bell peppers, bok choy, and snap peas.
- Sweet and Sour Mapo Tofu: Add 1 tablespoon of maple syrup and 2 teaspoons of lemon juice to the sauce mixture. For a delightful sweet and sour balance, this version adds a touch of maple syrup and lemon juice, creating a harmonious flavor profile that complements the savory elements of the dish.
- Miso-Infused Mapo Tofu: Add 1 tablespoon of white miso paste to the sauce mixture.
- Smoky Mapo Tofu: Add 1 teaspoon of smoked paprika and replace half of the soy sauce with tamari.
- Cashew Mapo Tofu: Add a handful of toasted cashews during the final step.
- Coconut Curry Mapo Tofu: Replace the vegetable broth with coconut milk and add 1 tablespoon of curry powder.
- Lemon-Ginger Mapo Tofu: Add 2 teaspoons of lemon zest and an extra tablespoon of fresh ginger to the sauce.
Equipment
- Large Pot: For boiling the spaghetti noodles until al dente.
- Colander: To drain the cooked spaghetti noodles.
- Large Skillet or Pan: For sautéing the zucchini, onions, and sofrito.
- Wooden Spoon or Spatula: For stirring and tossing the ingredients in the skillet.
- Pasta Fork or Tongs: For lifting and serving the cooked spaghetti noodles.
- Measuring Spoons: To accurately measure the ingredients such as sesame oil, miso, tahini, and scallions.
- Serving Plates or Bowls: For plating and serving the finished Vegan Miso Oatmilk Ramen.
- Garlic Press or Microplane Zester: If using fresh garlic or lemon zest, respectively, these tools can help mince or grate them finely.
- Food Processor: If making homemade vegan pesto, a food processor can be handy for blending the ingredients into a smooth sauce.
- Pine Nut Grinder: If using whole pine nuts for garnish, a grinder can help crush them into smaller pieces before sprinkling over the finished dish.
Top tip
Always fry tofu over medium-high heat and in a single layer to ensure it gets evenly crispy and golden brown.
FAQ
- Can I make this recipe gluten-free?
- Yes! Simply use tamari instead of soy sauce and ensure your hoisin sauce is gluten-free.
- What’s the best way to store leftovers?
- Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Can I use soft tofu instead of extra firm?
- It’s best to use extra firm tofu for this recipe as it holds up better when frying and retains a nice texture.
- Is it necessary to press the tofu?
- Yes, pressing the tofu removes excess water and helps achieve a crispier finish.
- Can I add other vegetables to this dish?
- Absolutely! Vegetables like broccoli, snap peas, or carrots make great additions.
- How can I make my tofu extra crispy?
- Ensure the tofu is well pressed and thoroughly coated in cornstarch, and don’t overcrowd the pan while frying.
Related
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Pairing
These are my favorite dishes to serve with [this recipe]:
Vegan Trader Joe's Hoisin Mapo Tofu
Mapo Tofu is a beloved dish in Chinese cuisine, known for its bold flavors and satisfying textures. This vegan version using Trader Joe's Beefless Ground offers an easy, delicious, and cruelty-free alternative. Perfect for those who love spicy, umami-rich dishes, this recipe will become a favorite in your dinner rotation.
Ingredients
- 1 block of extra firm tofu pressed and cubed
- 1 tablespoon sesame oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 cup Trader Joe’s Beefless Ground
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- ½ cup vegetable broth
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 2 scallions sliced
- 1 teaspoon red pepper flakes optional for heat
- 1 tablespoon chili oil optional
- Cooked white or brown rice for serving
Instructions
- Prepare the Tofu: Press the tofu to remove excess water. Cut into small cubes. Pat dry with paper towels.
- Cook the Aromatics: Heat the sesame oil in a large skillet over medium-high heat. Add the onion, garlic, and ginger. Sauté until fragrant and the onion becomes translucent.
- Add Beefless Ground: Stir in the Trader Joe’s Beefless Ground and cook for a few minutes until it begins to brown.
- Create the Sauce: In a small bowl, combine hoisin sauce, soy sauce, and rice vinegar. Pour the sauce mixture into the skillet, stirring to coat everything evenly.
- Simmer: Add the vegetable broth and bring to a simmer. Mix the cornstarch with warm water to make a slurry, then add to the skillet. Stir continuously until the sauce thickens.
- Add Tofu: Gently fold in the cubed tofu, ensuring it is well-coated with the sauce. Cook for another 2-3 minutes until the tofu is heated through.
- Finish and Serve: Top with sliced scallions and, if desired, a drizzle of chili oil and a sprinkle of red pepper flakes for extra heat. Serve hot over a bed of white or brown rice.
