If you’ve been looking for a vegan take on this classic Chinese dish, you’ve come to the right place! Although this isn’t necessarily a traditional take on Mapo Tofu, it is a vegan twist with some simple components. This will only take about 20 minutes to get ready and is sure to be warming and hearty. One of my favourite dishes to make!
RELATED: 9 Best Ghost Kitchens in Canada >>>
Vegan Mapo Tofu
Ingredients
- One package of soft tofu (cut into cubes)
- 5tbs of Sichuan pepper flakes
- 2tbs of oil
- 4 cloves of garlic (crushed)
- 1tbs of Shaoxing cooking wine
- 3tbs of spicy bean paste
- 1/2 Cup water (add more if needed)
- 1tsp cornstarch water slurry
- Green onions (sliced for garnish/ optional)
Method
- Add oil, garlic and pepper flakes to a pan or wok at medium heat and cook until the garlic is soft. Be careful not to burn the flakes and garlic as the oil heats up
- Add cooking wine, spicy bean paste, tofu and water and mix. Taste to test the saltiness before adding more wine as the cooking wine can be very salty
- Add the cornstarch slurry to help thicken the sauce (add more if needed)
- Cover the pan and bring to a slight boil
- Uncover the pan and cook at a low heat for 10 minutes
- Serve garnished with green onions and enjoy!
