Vegan Mapo Tofu Recipe (麻婆豆腐)

By No Recipes · 40 min

Ingredients

Instructions

1. Lightly rinse the dried shiitake mushrooms, removing dirt from the gills. Put them in a bowl and cover with 1 1/2 cups of boiling water to rehydrate.
2. Once rehydrated, squeeze out the excess water, trim and discard the stems, and roughly chop the caps.
3. Measure out 3/4 cup of shiitake soaking liquid, leaving behind the sediment at the bottom.
4. Grind the rehydrated shiitakes with the fresh mushrooms in a food processor or meat grinder, or mince finely with a knife.
5. Marinate the ground mushrooms with the Shaoxing wine, soy sauce and potato starch.
6. Bring a pan of water 2 inches deep to a boil. Add a handful of salt and the tofu, cook for 1 minute, then drain in a colander using a slotted spoon.
7. Heat a frying pan over high heat. Add the oil and, when shimmering, add the douchi and about half of the Sichuan pepper and fry a few seconds until fragrant.
8. Add the doubanjiang and stir into the oil.
9. Add the scallion whites, garlic, ginger and ground mushrooms, and stir-fry until the mixture has halved in volume and is caramelized.
10. Add the mushroom stock, tofu and sesame oil, and toss until the sauce thickens to your liking and the tofu is evenly coated.
11. Plate, dust with extra Sichuan pepper to taste, and garnish with scallion greens.

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