Vegan Mapo Tofu
Vegan Mapo Tofu is a delicious plant-based take on the classic Sichuan dish, traditionally known for its fiery, numbing flavors and silky tofu. This vegan version captures the bold essence of the original using silken tofu, a rich chili oil, and a flavorful blend of soy sauce, chili bean paste, and szechuan peppercorns. Perfectly served over a bowl of white rice, this comforting dish brings the authentic taste of Sichuan province to your home, without any animal products. Whether you're a fan of spicy food or just love trying new, exciting flavors, Vegan Mapo Tofu is a must-try dish that’s easy to make and satisfying for any meal!
Ingredients
- 1 Block silken tofu
- 1 Bulb onion
- 1 Piece bell pepper
- 2 tablespoon sesame oil
- 2 tablespoon hoisin
- 3 tablespoon soysauce
- 1 tablespoon vinegar
- 1 Stalk spring onion
Instructions
- Make sauce by sauteiing aromatics. In a pan with olive oil throw in onions, garlic and bell peppers. I think we have celery in here too. Feel free to saute other veggies you might have. Season as you go.
- Add in liquid. Approximately 3 cups of veg stock and your soy, vinegar, hoisin combo. Adjust the taste. These are just ballparks and a mere guide. Trust your intuition and pay attention to what you are making. When the taste is perfect to your liking, thicken it up with slurry, (cornstarch & water).
- Adjust to desired consistency and add in cubed silken tofu. Avoid mixing too much after the tofu has been added. Garnish with sliced spring onions and serve over rice or noodles.