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.