Vegetarian Mapo Tofu
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Chinese · 30 min · Tofu · vegetarian, vegan, gluten-free, dairy-free, low-carb
350 cal
18g protein
20g carbs
22g fat
per serving · estimated
Ingredients
- 3/4 lb soft silken tofu
- 3 1/2 oz shiitake mushrooms, finely chopped
- 1 1/4 tbsp doubanjiang (fermented chili bean paste)
- 3/4 tbsp fermented black beans, rinsed
- 3/4 tsp Sichuan peppercorns, ground
- 2 cloves, minced garlic
- 1 inch, minced fresh ginger
- 2, sliced scallions
- 3/4 cup vegetable stock
- 3/4 tbsp cornstarch
- 2 tbsp neutral oil
Method (tap to check — screen stays awake)
- Cut tofu into 3/4-inch cubes and warm gently in salted water while you cook the sauce.
- Stir-fry the mushrooms in oil over medium-high heat for 5 minutes until browned and dry.
- Add doubanjiang, black beans, garlic, and ginger and fry 2 minutes until the oil turns red.
- Pour in the stock and bring to a simmer.
- Slide in the drained tofu and simmer gently 5 minutes, then thicken with a cornstarch slurry.
- Finish with ground Sichuan peppercorn and scallions.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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