Meat-Free Mapo Tofu
Silky tofu lathered in a rich black bean sauce spiked with chili and Sichuan oil make this classic Chinese dish that will impress friends and family.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Entree
Cuisine Chinese
Mortar & pestle
Wok or large frying pan
Sichuan peppercorn oil
- 1-2 tbsp Sichuan peppercorn
- 1/4 cup neutral oil
Chili oil
- 5-7 dried red chili peppers
- 1/4 cup vegetable oil
Black bean sauce
- 1-2 tbsp black bean sauce
- 2 tbsp finely chopped fresh ginger
- 2 tbsp chopped garlic
- 1/2 onion finely diced
- 1/2 cup vegetable broth
- 1 tbsp dry sweetener (raw, brown sugar)
- 2 tbsp cornstarch
- 2 tbsp water
Tofu
- 1 12 oz silken tofu diced
- 1-2 cups Gardein vegetable ground beef
Prepare the Sichuan pepper oil
Putting it together
Add the finely chopped ginger to the Sichuan oil and stir. Cook for 1 minute.
Add the finely chopped garlic and cook for another minute.
Add the diced onion and stir. Cook for another minute or two.
Add the Gardein vegan ground beef and stir.
Add the 2 tbsp of black bean paste, the 1/2 cup of broth, the sugar and stir.
Add a few tablespoons of chili oil. Stir.
Add the cornstarch slurry (cornstarch and water) and stir.
Simmer while gently mixing the tofu in the sauce.
Top with chopped scallions.
Serve with white rice.
Keyword meat-free stew, Sichuan pepper, Vegan mapo tofu