Get ready to tantalize your taste buds with my unique twist on a classic Chinese dish! Introducing my very own take on Mapo Tofu - a delicious spicy dish that will leave you craving more. One of the great things about mapo tofu is that it can easily be made vegan-friendly. This recipe, in particular, is a vegan version of the classic Chinese dish. By using tofu as the protein source, this dish becomes a great option for those following a plant-based or vegan diet. With just the right balance of spices and a savory sauce, this dish is sure to become a favorite in your household.

Cooking Instructions:

1. 1. Finely chop or mince any large chunks of beans in the spicy doubanjiang sauce. By mincing any large chunks of beans in the paste, it ensures that the flavor is evenly distributed throughout the dish and prevents any undesirable chunks from overpowering the other ingredients. Additionally, finely chopping the paste helps it to cook more quickly and incorporate better into the sauce.
2. 1. To prepare mapo tofu, begin by heating up a wok on medium heat. Once the wok is hot, add a small amount of oil to it.
3. 2. Once the oil in the wok is hot, it's time to add minced ginger, garlic, chopped green onion and green fresh chili to the wok. Fry these ingredients until lightly caramelized. This will help release their aromatic flavors and infuse them into the dish. Be careful not to burn them, as this can give the dish a bitter taste.
4. 4. Add the chopped/ minced spicy bean paste and powdered Sichuan peppercorn to the wok. Stir well to combine all the ingredients evenly. It's important to be careful not to overcook these ingredients, as they can easily burn and develop a bitter flavor. Fry the mixture until you start to see the oil separate from the other ingredients.
5. 4. Once the oil has started to separate, it's time to add the sauce to the wok. Pour in the light soy sauce, dark soy sauce, and Shaoxing wine, and stir the mixture well.
6. 5. Now it's time to add 2 cups of water to the wok. Stir the mixture well until all the ingredients are combined. The addition of water will help create a sauce that will coat the tofu. Once everything is combined, bring the mixture to a simmer over medium heat. This will help the sauce thicken and the flavors to meld together.
7. 6. When the mixture has reached a simmer, it's time to add the tofu and salt to taste. Carefully place the tofu cubes into the wok, making sure not to break them apart. Gently stir the mixture to coat the tofu with the sauce. Cooking the tofu in the simmering sauce will allow it to absorb the flavors and become tender.
8. 7. While the mixture is simmering, prepare a slurry of 1 1/2 teaspoons of cornstarch in 1/4 cup of water. Stir the mixture well until it forms a smooth liquid. When the mixture in the wok starts to boil and reduce in volume by half, it's time to add the cornstarch mixture. Stir the mixture well to ensure the cornstarch is evenly distributed throughout the sauce.
9. 8. When the mixture is well combined add the sliced capsicum or peppers and chopped green onions to the wok. Stir the vegetables into the sauce, making sure they are evenly coated.
10. 9. Let the mixture bubble and cook for a few minutes until the sauce has a silky texture or thickens to your liking and the capsicum/pepper have softened to your desired level. The capsicum/pepper adds a pop of color and texture to the dish while also adding some nutritional value.
11. 10. When the capsicum have cooked to your liking, turn off the heat and get ready to serve. Spoon the mapo tofu and vegetables over a bed of steaming hot rice, making sure to ladle plenty of the delicious sauce over the top. This savory and spicy dish is sure to satisfy your taste buds and leave you feeling full and satisfied.

Ingredients Overview:

• Oil - Oil is used for frying the ingredients and creating the sauce. You can use any neutral oil, like vegetable oil or canola oil.
• Dried Chilies - Dried chilies are used to add a smoky and spicy flavor to the dish. They can be adjusted according to your spice preference.
• Fresh Green Chilies - Fresh green chilies are used to add a fresh and bright flavor to the dish. These can also be adjusted according to your spice preference.
• Garlic - Chopped garlic are used to add a pungent and savory flavor to the dish.
• Ginger - Chopped ginger is used to add a spicy and warming flavor to the dish.
• Chilly Bean Paste - Chilly Bean Paste, also known as Spicy Doubanjiang Sauce, is a fermented bean paste that is mixed with chili flakes to create a spicy and savory sauce. It adds depth and umami to the dish.
• Cornstarch - 1 1/2 teaspoons of cornstarch are used to thicken the sauce and create a silky texture.
• Green Onion - Chopped green onion is used as the sauce base and as a garnish. Adds a fresh and mild onion flavor to the dish.
• Sichuan Peppercorn Powder -Sichuan peppercorn powder is used to add a unique and numbing flavor to the dish. It is a signature spice in Sichuan cuisine.
• Light Soy Sauce - Light soy sauce is used to add a salty and savory flavor to the dish.
• Dark Soy Sauce - Dark soy sauce is used to add a rich and caramelized flavor to the dish.
• Shaoxing Wine - Shaoxing wine is used to add a nutty and aromatic flavor to the dish. It is a type of Chinese rice wine.
• Salt - Salt is used to taste and balance out the flavors of the dish.
• Capsicum or Pepper - Sliced capsicum or pepper is added to the dish for a pop of color and texture. It also adds some nutritional value.

Spicy Mapo Tofu (Vegan) As Featured On Youtube

FAQS: Spicy Mapo Tofu (Vegan)

Q: What is mapo tofu?

A: Mapo tofu is a spicy and flavorful Chinese dish made with tofu, ground meat, spicy bean paste, and Sichuan peppercorns. It originated in the Sichuan province of China and is now popular worldwide. One of the great things about mapo tofu is that it can easily be made vegan-friendly. This recipe, in particular, is a vegan version of the classic Chinese dish that traditionally includes ground pork. By using tofu as the protein source, this dish becomes a great option for those following a plant-based or vegan diet

Q: What type of tofu is used in mapo tofu?

A: Soft or silken tofu is typically used in mapo tofu as it absorbs the flavors of the sauce and spices well.

Q: Can mapo tofu be made vegetarian or vegan?

A: Yes, mapo tofu can easily be made vegetarian or vegan by omitting the ground meat and using vegetable broth instead of chicken broth. Some recipes also use mushroom or other vegetable substitutes for the meat.

Q: Is mapo tofu very spicy?

A: Mapo tofu is known for its spicy flavor, but the level of spiciness can be adjusted according to personal preference. The amount of spicy bean paste and Sichuan peppercorns can be reduced or increased to control the level of heat.

Q: What are Sichuan peppercorns and where can I buy them?

A: Sichuan peppercorns are a type of Chinese spice that have a unique flavor and numbing sensation. They can be found in many Asian grocery stores or online.

Q: Can I make mapo tofu in advance?

A: Yes, mapo tofu can be made in advance and reheated before serving. It can also be stored in the refrigerator for up to 3 days.

Q: What are some side dishes that go well with mapo tofu?

A: Mapo tofu is often served with steamed rice, but it can also be paired with other dishes such as stir-fried vegetables, pickled cucumbers, or Chinese-style cold noodles.

Q: Can I use other types of peppers in place of Sichuan peppercorns?

: Sichuan peppercorns have a unique flavor that cannot be replicated by other types of peppers, but they can be omitted if necessary.