Vegan Mapo Tofu

Vegan and Gluten-Free Friendly Options

Originally published: February 10, 2022

Mapo tofu has always had a special place in my heart. It’s one of those comfort foods I grew up eating a lot with my Dad. I have such fond memories of going to traditional Chinese restaurants in Seattle and Japan and distinctively remembering the crackling sound of the hot pots, the smell of sumptuous dishes that were placed before us, and that giddy feeling of knowing what was going to come next. Digging into a boiling pot of mapo tofu along with clams with a peppery black bean sauce and vegetables was a tradition for my Dad and I. It was a cause for celebration in of itself. Recreating this dish has transcended me to those familiar places and feelings and wow, it’s something to be cherished. It always fascinates me how food can do that. Though traditionally Chinese, this recipe was adapted from Sonoko Sakai, who is an incredible Japanese chef. It’s my hope that this dish brings you just as much comfort as it brings me.

Ingredients

Serves Four

For The Paste

4 cloves garlic, microplaned or finely minced

1 inch fresh ginger, microplaned or finely minced

2 tbsp red miso paste

2-3 tbsp doubanjiang (fermented broad beans)

2 tbsp dou-chi (fermented black beans), minced

1 tsp whole Sichuan peppercorns, ground + more for serving

1 tsp togarashi

For The Mapo Tofu

2 pounds (910 g) organic firm tofu, drained and cubed

2 tbsp avocado oil, or any other neutral oil

2 cups of Chinese Oolong tea, steeped

2 tbsp arrowroot powder, dissolved in 1/4 cup (60 ml ) water

2 tbsp tamari

2 tbsp sake

5 scallions, cut on the bias including the white part

Salt, pepper, and white pepper to taste

Method

For The Paste

Combine all of the paste ingredients together in a medium sized bowl, set aside. You can also make this a few days in advance.

For The Mapo Tofu

Assemble all of your mise en place.

Bring a large pot of water to a boil. Once boiling, add a few pinches of sea salt. Add tofu and blanch for 2 minutes. Drain and set aside. This will ensure that the tofu doesn’t fall apart while cooking.

In a wok or heavy bottomed pot, heat the avocado oil over medium-high heat. Add the paste and let sauté for a few minutes. Next, add the Oolong tea, then allow to simmer for another few minutes. Once that’s finished, add the arrowroot slurry, increase the heat to medium-high to allow the sauce to thicken.

Once thickened, add the tofu, tamari, and sake. Taste and adjust the seasonings as needed. I tend to add white pepper, and a bit more salt. Once the seasonings are adjusted, bring down to a simmer to let the tofu absorb the flavors for another few minutes. I typically tend to let this simmer anywhere between five to ten minutes.

Remove from heat and serve immediately over rice. Garnish heavily with scallions, white and Sichuan pepper. If you want to add yet another layer of complexity to this dish, drizzle a bit ofFly By Jing’s Sichuan Chili Crisp. It does not disappoint.

Notes For Substitutions

Arrowroot powder: Corn or potato starch

Tamari: Soy sauce

Sake: Mirin

Chinese Oolong Tea: Water or Vegetable Stock

This post may contain affiliate links