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Vegan Mapo Tofu with Caramelized Mushrooms in white bowl
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Vegan Mapo Tofu with Caramelized Mushrooms

Mapo tofu is a classic Sichuan Chinese favorite made with fermented chili bean paste, soft tofu, and ground pork.  This vegan version is just as tasty without the animal fat.
Course Main Course
Cuisine Chinese
Keyword mushrooms, tofu, vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Calories 190kcal

Ingredients

  • 2 Tb oil
  • 1 carton soft tofu (14 oz) cut into 1" dice
  • 2 c mixed mushrooms, quartered woodear, shitake, crimini
  • 1 Tb fermented chili bean paste
  • 1 Tb minced ginger
  • 1 Tb soy sauce
  • 3 ea green onion white & green part separated
  • 1 1/2 c vegetable stock or water
  • 1 1/2 Tb potato starch mixed with 2 Tb water or cornstarch
  • 1/2 Tb mushroom seasoning

Instructions

  • Heat 1 Tb of oil over medium heat.  Add mushrooms (except woodear if using).  Toss occasionally.  Cook for 5-7 minutes until mushrooms are browned.   
  • In the same pan, add 1 Tb of remaining oil over medium heat.  Add ginger, garlic, fermented black beans, and white part of the green onion.  Stir fry for about one minute to bloom flavors. 
  • Add the remaining ingredients.  Bring to a simmer while stirring gently so the tofu does not stick to the bottom of the pan.  Cook for 3-5 minutes, stirring occasionally until the tofu is heated through. 

Notes

If you don't mind having more than 10 ingredients, you could add the following items.
To stir-fry with the ginger & green onion:
fresh minced garlic
and chopped Chinese salted black beans
To sprinkle on top of the final dish:
red chili oil
 and ground Sichuan pepper

Nutrition

Calories: 190kcal | Carbohydrates: 14g | Protein: 3g | Fat: 14g | Saturated Fat: 1g | Sodium: 1217mg | Potassium: 433mg | Sugar: 3g | Vitamin A: 375IU | Vitamin C: 1.3mg | Calcium: 13mg | Iron: 0.5mg