... for a vegetarian/vegan mapo tofu, and … An added benefit to this variation is that it's much easier to keep the cubes of tofu intact. Set aside. Or beef. We may earn a commission on purchases, as described in our affiliate policy. Would you mind recommending a good chili bean sauce? For vegetarians, going to Chinese restaurants is often a dicey endeavor. So the next time you have mad cravings for Chinese, but feel uneasy about going to restaurants for fear of meaty ingredients in your food, rest assured you can create good hearty dishes right at home. I knew of one easy standby immediately, although I was skeptical at first. One of the dishes we've done in class is vegetarian mapo tofu, and over the years I've refined it to make it even better. Some HTML is OK: link, strong, em. Subscribe to our newsletter to get the latest recipes and tips! Trim and thinly slice green onions on an angle, keeping white and green portions separate. are the sauce: In a small bowl, stir together the mushroom-flavored water, chili bean paste, rice wine, soy sauce, sesame oil, sugar, and Sichuan pepper. This vegetarian mapo tofu is so easy to make and irresistibly delicious.The tender tofu and mushrooms are simmered in a rich sauce that’s bursting with flavor. Then I stir-fry the minced mushrooms with a slightly larger dose of fermented black beans until both are crispy and fragrant. Amount is based on available nutrient data. It really opened my eyes. Stir in peas and half of chopped scallions and simmer until heated through, about 5 minutes. The dish is traditionally made with ground or shredded pork or beef (see Kenji's exemplary version here), and the bean curd and meat make a wonderful match, but at home, I usually leave out the meat and find the result to be just as satisfying. silken tofu 2-3 cloves garlic, chopped 1/2 cup frozen peas 2 tablespoons Sichuan chili bean sauce or doubanjiang (preferably studded with whole, fermented black beans) 1 teaspoon soy sauce (or more to taste) 2 tablespoons vegetable oil. https://www.self.com/recipe/sheet-pan-tofu-potatoes-snap-peas The soft, almost milky-tasting chunks of tofu practically melt into the rich, fiery sauce, and I like to include green peas that provide a pop of freshness and texture in every bite. Cook for until liquid has thickened, about 30 seconds. fresh green onions or cilantro made a tasty garnish! I generally use green onion or leek for the green color instead. Chop the tofu into cubes of about 1/2 – 1-inch. Heat a medium non-stick pan over medium-high heat. The liquid should now have a nice red color. Last week, I was delighted to sit alongside fellow local bloggers for a panel discussion on food blogging hosted by Edible Manhattan. You saved Vegan Mapo Tofu to your. Vegetarian Ma Po Tofu with Peas (makes about 2 servings), 1 block (12-14 oz.) Brie ate about half this pan of tofu along with me after the photos were taken. Mince the garlic. "Pock-Marked Mother's Bean Curd," the translation of the name mapo tofu, gives a good indication of the homey, comforting nature of this dish, which tastes just like something Mom would make, if Mom were Chinese and an excellent cook. Looks like yummy… Thanks for sharing such wonderful post… , © 2020 Cathy Erway | Site by Feed Me Creative, http://posharpstore.com/en-US/lee-kum-kee-chili-black-bean-sauce-81-oz-p3856.aspx. olive oil and tofu to hot pan and cook, stirring occasionally, 4-5 minutes, or until tofu is slightly browned. What you need to do is to get creative with shiitake mushrooms. The Chinese to-go place near my house has the first version of mapo tofu I ever tried, a full-vegetarian version with peas and whole Thai chili peppers. She asked me to prepare a dish that was a classic to me, in some way.