Dorothy Porker

Lucky Peach’s Vegan Mushroom Mapo Tofu

A small white enamel bowl with a blue rim, filled with vegan mushroom mapo tofu on a grey laminate background surrounded by sichuan peppercorns, spring onions, shiitake mushrooms and the book Lucky Peach presents Power Vegetables

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Lucky Peach presents Power Vegetables comes in particularly handy during Veganuary, though a lot of the recipes are actually vegetarian.

The cover of Lucky Peach presents Power Vegetables

Sichuan pepper love

One of my other favorite ingredients is Sichuan pepper. It’s just a floral spicy bundle of joy. This vegan rendition used shiitake mushrooms, which bring a lot of additional ooooooh-mami to the table. Sheer perfection if you’re into funky food.

Vegan check

Be sure to check the ingredients of the doubanjiang, black bean and chili crisp sauce. Sometimes these contain animal products.

What do I eat with vegan mushroom mapo tofu?

I like to have mine with plain white rice and some stir fried baby bok choy, broccoli or just same plain old cucumber.

Do more with vegan mushroom mapo tofu

You can keep leftovers in the fridge for a couple of days, in the freezer for a couple of months and wrap them in wonton skins to make some bangin’ ass gyozo.

I used the spice mix to come up with my own hot-tingle mapo hot sauce, get the recipe here.

Lucky Peach Vegan Mushroom Mapo Tofu

This vegan mapo tofu made with shiitake mushrooms is a must-have for anyone that likes Sichuan food or umami, vegan or not.
Course Dinner, Main course
Cuisine Chinese, Sichuan
Prep Time 30 minutes
Cook Time 30 minutes
Soaking time 30 minutes
Servings 4
Author Dorothy Porker

Equipment

  • Bowl
  • Small plate
  • Food processor
  • Large pot
  • Strainer
  • Frying pan or wok
  • Kitchen towel

Ingredients

  • 4.5 oz - 125 g dried shiitake mushrooms see instructions
  • 9 oz - 250 g fresh shiitake mushrooms
  • 12 oz - 350 g silken tofu cut into cubes - firm tofu works but is less nice for mapo tofu
  • salt
  • 2 t - 10 g corn starch
  • 1/4 c - 60 ml lukewarm water
  • 2 T - 30 ml sunflower oil
  • 1 leek sliced into thin strips
  • 4 cloves garlic finely chopped
  • 2 T - 30 g grated ginger
  • 4 T - 60 g doubanjiang chili bean sauce
  • 2 T - 30 g black bean sauce
  • 1 T - 15 g chili crisp
  • 2 T - 30 g Sichuan peppercorns black seeds and woody stems removed
  • 1 T - 15 g gochugaru Korean chili flakes

Instructions

Soak the dried mushrooms

  • Remove the stems from 4.5 oz - 125 g dried mushrooms and leave them to soak in water for at least 30 minutes. To submerge them it helps to place a small plate on top.
  • Drain and set the liquid aside.
  • Now use a food processor to chop the dried shiitakes together with 9 oz - 250 g of fresh shiitakes to a rough pulp.

Poach the silken tofu

  • If you are using firm tofu you can skip this step and press the tofu for 30 minutes with a heavy object instead. But silken tofu really gives the best result for mapo tofu imho.
  • Cut the silken tofu into 1 inch - 1.5 cm cubes.
  • Bring water to a boil in a large pot and poach 12 oz - 350 g of silken tofu for 3 minutes or so. Strain, salt lightly and set aside.

Make vegan mushroom mapo tofu

  • Mix together 2 t - 10 g of corn starch with 1/4 c - 60 ml of water to create a slushy paste.
  • Now get all your other ingredients together alongside the mushroom pulp, poached silken tofu and corn paste so you have your mis-en-place ready and are good to go.
  • Heat 2 T - 30 ml of sunflower oil in a large frying pan or a wok. Add the shiitake mushroom pulp and spread it out in an even layer, folding it every few minutes or so until any remaining liquids have evaporated and the shiitake are starting to brown. This should take 5 minutes or so.
  • Now add 1 leek sliced into thick strips, 4 cloves of finely chopped garlic and 1 T - 15 g of grated ginger and mix this in with the mushrooms for another 2 minutes or so until fragrant. Remove the mushroom and leek mixture from the pan and give the pan a quick wipe with a kitchen towel before returning it to the heat.
  • Add 2 T - 30 g of Sichuan peppercorns, 4 T - 60 g of doubjiang, 2 T - 30 g of black bean and 1 T - 15 g of chili crisp sauce to the pan with 1 T - 15 gr of gochugaru and stir until the oils start to separate from the sauce, before adding the mushroom mixture back in. This should take 2 minutes or so. Now gently stir in the soft tofu and finally add the corn starch slush to create that mapo tofu glaze.
  • Now gently fold in the poached silken tofu cubes and finally add the corn starch slush, allowing the liquids to thicken ever so slightly before serving.

Notes

Mushroom mapo tofu freezes okay though the tofu becomes a bit of an acquired texture. It's the perfect filling for gyozo too.
Mushroom mapo tofu will keep in the fridge for up to 3 days and in the freezer for up to 3 months and can be reheated by allowing it to thaw and then briefly frying it back up in a greased frying pan.

Zoek je dit recept in het Nederlands? Ga dan naar VetteSletten.nl voor vegan mapo tofu van paddestoelen.

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