Vegetarian Mapo Tofu

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Vegetarian mapo tofu is made with silky tofu cooked in a spicy and fragrant chili sauce. Traditional mapo tofu from Sichuan province is cooked with doubanjian (spicy soybean chili paste). For my version, we are using my uncle’s delicious recipe that is a combination of sichuan and cantonese flavor. Nevertheless, this mapo tofu has the perfect amount of spice, flavor and that tingly feeling you are looking for!

Usually minced pork or minced beef is added, but I wanted to make a quicker and vegetarian version. Also the dish is already so flavorful, you won’t even notice that meat was not added. Eat the mapo tofu with white rice and I assure you will be making this once a week.

What kind of Chili Oil Should I Use?

I recommend using a sichuan chili oil for this recipe to get an authentic taste. This is important because the flavor of chili oil will greatly influence the taste of the dish. Therefore, if you use a sichuan chili oil, the dish will taste spicy, numby and loads of flavor. I am using my uncle’s chili oil recipe, which has key elements that give this dish an authentic flavor (like doubanjian, sichuan peppercorns, and more!).

I also use a peppercorn oil for that extra numby and fragrant taste to the mapo tofu.

TIPS TO MAKE EXTRA DELICIOUS MAPO TOFU:

• Boil the tofu for a few minutes in water and strain the tofu before simmering in the spicy sauce. This helps get rid of any unwanted soybean/refrigerated flavor for a cleaner taste.
• Use a good sichuan chili oil! The flavor of this dish is spicy, earthy, and slightly numby from the sichuan peppercorns.
• silken or soft tofu is great for this dish compared to firm tofu. I prefer the texture of the dish to be silky and smooth.

INGREDIENTS YOU NEED FOR YOUR MAPO TOFU:

In order to make a delicious vegetarian mapo tofu, make sure to use these following ingredients. Substitutions and different types of chili oil affects the saltiness level of this dish◡̈

Boil Tofu

• soft tofu or silken tofu
• water

Mapo Tofu Sauce

• corn oil or any neutral oil (avocado, vegetable, or canola)
• chili oil (oil only)
• white onion – Try to dice finely to ensure not a large piece of onion interrupts the texture of the tofu.
• garlic cloves
• sake or dry sherry (optional)
• water
• vegan oyster sauce or oyster sauce
• chili oil (recommend a sichuan flavored oil or our homemade chili oil!)
• mushroom bouillon or chicken bouillon
• sugar
• soy sauce
• corn starch slurry (2 tsp corn starch + 1/4 cup water)
• sichuan peppercorn oil (for mala flavor!)

STEPS TO MAKE VEGETARIAN MAPO TOFU:

• Step 1. Cut tofu in cubes. Dice garlic and onion, then set aside.
• Step 2. In a large pot, heat up 5 cups water until boiling. Once boiling, add the tofu cubes in the water gently. Boil for 2 minutes (or until you see small bubbles). Strain tofu and set aside. This helps get rid of any unwanted soybean/refrigerated flavor for a cleaner taste.

• Step 3. Make the cornstarch slurry by mixing 1/4 cup water with 2 teaspoons corn starch and set aside.
• Step 4. In large pot/wok, heat on high heat. Once the pot is hot, add 1/2 tbs corn oil and 1/2 tbs chili oil. Add diced onions and garlic in the pot and saute for 1-2 minutes until garlic is golden.
• Step 5. Add 1 tbs sake to the pot and 1 cup of water. Next, add 1.5 tbs vegan oyster sauce (or regular oyster sauce), 1 tbs chili oil, 1/2 tbs mushroom bouillon (or chicken bouillon), 1/2 tbs sugar. Mix together & cook for one minute.

• Step 6. Gently add tofu in the pot and gently mix everything together. Add 1/2 tablespoon soy sauce and 3 tbs corn starch slurry (Make sure to give it a stir before adding to the pot). Cook for 1-2 minutes.

• Step 7. Finish off with 1 teaspoon sichuan peppercorn oil if you love that mala numbing taste ◡̈ Hope you enjoy this delicious mapo sauce and silky tofu with a bowl of rice!

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Other delicious Sichuan inspired dishes:

• mung bean jelly noodles – spicy soft noodles topped with sichuan chili sauce.
• hot and sour soup – spicy and sour soup using my uncle’s recipe is going to be a crowd favorite!
• Chinese cabbage stir fry – easy stir fry with chili oil, onions and garlic

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