Vegetarian Mapo Tofu with Mushrooms

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Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Servings: 2


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Vegetarian Mapo Tofu with Mushrooms


· 450 g soft tofu· 4 middle size shitake mushroom ( , sliced )· 1.5 tbsp. Doubanjiang ( ,chopped)· 1/2 tbsp. fermented black beans ( , chopped)· 2 tbsp. cooking oil· 2 shallot white (, chopped)· 2 cloves garlic (, chopped)· 1 inch ginger (,chopped)· 2 tbsp. oil· 1 tbsp. light soy sauce· 2 cups water· 1/4 tsp. sugar· 1 tsp. sesame oil· fresh Sichuan peppercorn powder· 2 tbsp. water· 1 tbsp. sweet potato starch (, or 1.5 tbsp. corn starch )


Step 1Slice mushroom, chop garlic, ginger, spring onion white, doubanjiang and fermented black beans.Step 2Cut tofu into square cubes (around 2cms). Bring a large amount of water to a boil and then add a pinch of salt. Slide the tofu in and cook for 1 minute. Move out and drain.Step 3Fry doubanjiang for 1 minute over slow fire until the oil turns red and then add garlic, scallion white, ginger and fermented black beans to cook for 30 seconds until aroma.Step 4Add water to the seasonings and bring to boil over high fire. Gently slide the tofu cubes. Add light soy sauce and sugar.Slow the heat after boiling and then simmer for 6-8 minutes. Drizzle some sesame oil.Step 5Stir the water starch and then pour half of the mixture to the simmering pot. Wait for around 30 seconds and then pour the other half. You can slightly taste the tofu and add pinch of salt if not salty enough.Step 6Transfer out when almost all the seasonings stick to tofu cubes. Sprinkle Szechuan peppercorn powder (to taste).