Vegetarian Mapo Tofu

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My uncle shows us how to make mapo tofu! We are not from sichuan province where this dish was originated. However, this mapo tofu has the perfect amount of spice, flavor and that tingly feeling you are looking for!

Usually, minced pork is added, but I wanted to make a vegetarian version to makes things easier. Also, the dish itself is so flavorful, you won’t even notice that meat was not added. I know everyone has a busy schedule and want to eat a delicious meal after work or school! Eat the mapo tofu with white rice and I assure you will be making this once a week.

I recommend using a sichuan chili oil for this recipe to get an authentic taste. 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!).

INGREDIENTS YOU NEED FOR YOUR MAPO TOFU:

• soft tofu
• water

mapo tofu sauce:

• corn oil
• chili oil (oil only)
• white onion
• 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 THE CHILI OIL:

1. Cut tofu in cubes. Dice garlic and onion, then set aside.
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.
3. Make the cornstarch slurry by mixing 1/4 cup water with 2 teaspoons corn starch and set aside.
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.
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.
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.
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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