Plant-Based Mapo Tofu
ID: a56febda...
This vegan Mapo Tofu creatively uses burdock root and dried shiitake mushrooms to replace traditional ground meat. Not only does it perfectly replicate a satisfyingly chewy texture, but it also develops a rich, savory sweetness from the natural vegetables. Combined with the numbing aroma of Sichuan peppercorns and a mellow bean paste sauce, this is a classic, meat-free home-cooked dish that goes perfectly with rice.
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🍳 Cooking Flow
Parboil the cubed tofu in salted water to firm it up; finely chop the burdock root, shiitake mushrooms, ginger, and celery. → Heat oil in a pan, sauté Sichuan peppercorns over low heat until fragrant, then remove the peppercorns; add the chopped burdock, shiitake, and ginger to the pan and stir-fry until fragrant. → Add vegetarian broad bean paste (doubanjiang) and stir-fry until aromatic, then pour in water and seasonings; add the tofu and simmer until it absorbs the flavors. → Gradually stir in the cornstarch slurry to thicken the sauce, drizzle with white vinegar before turning off the heat, and garnish with chopped celery to finish.
Cooking Steps
Brief Cooking Order
Parboil the cubed tofu in salted water to firm it up; finely chop the burdock root, shiitake mushrooms, ginger, and celery. → Heat oil in a pan, sauté Sichuan peppercorns over low heat until fragrant, then remove the peppercorns; add the chopped burdock, shiitake, and ginger to the pan and stir-fry until fragrant. → Add vegetarian broad bean paste (doubanjiang) and stir-fry until aromatic, then pour in water and seasonings; add the tofu and simmer until it absorbs the flavors. → Gradually stir in the cornstarch slurry to thicken the sauce, drizzle with white vinegar before turning off the heat, and garnish with chopped celery to finish.
Introduction
This vegan Mapo Tofu creatively uses burdock root and dried shiitake mushrooms to replace traditional ground meat. Not only does it perfectly replicate a satisfyingly chewy texture, but it also develops a rich, savory sweetness from the natural vegetables. Combined with the numbing aroma of Sichuan peppercorns and a mellow bean paste sauce, this is a classic, meat-free home-cooked dish that goes perfectly with rice.
Step 1
Cut the tofu into uniform cubes. Prepare a pot of water with a pinch of salt; once boiling, add the tofu and blanch for about 1-2 minutes to remove the raw soybean taste and make it less fragile during stir-frying, then drain and set aside.
Step 2
Prepare the ingredients. Soak the dried shiitake mushrooms until soft and chop finely. Peel the burdock root and chop finely (to mimic the texture of ground meat), mince the ginger, and finely chop the celery.
Step 3
Heat 1.5 tablespoons of oil in a pan, add the Sichuan peppercorns, and sauté over low heat until fragrant; remove the peppercorns (leaving only the infused oil). Add the chopped shiitake, burdock, and ginger, stir-frying until golden brown and aromatic.
Step 4
Add 2 tablespoons of vegetarian broad bean paste and stir-fry to release its flavor and create a vibrant red oil. Pour in 300ml of water and season with soy sauce, rock sugar, and white pepper.
Step 5
Gently slide in the blanched tofu and simmer over low heat to allow it to absorb the Mapo sauce. Mix the cornstarch with water to create a slurry and drizzle it into the pan in stages, using the back of a spatula to gently nudge the tofu to ensure even thickening.
Ingredients List
Important Notes
💡 Parboiling tofu in salted water is key; it expels excess moisture, making the tofu less likely to break during cooking and helping it absorb the sauce more easily.
⚠️ Finely chopped burdock root and dried shiitake mushrooms are the soul of this vegan Mapo Tofu. They must be stir-fried thoroughly over medium-high heat until dry and fragrant to release a rich, meaty aroma and texture.
✨ Adding a dash of white vinegar (or black vinegar) right before finishing adds a bright, balanced finish that neutralizes the salty and spicy notes, making the dish's aroma deeper and more complex.
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