Botanical
Vegan Quinoa Edamame Salad
Quinoa and edamame give this salad two distinct tender textures, with cucumber and carrot adding crunch. Ginger, lime and sesame form the dressing. The…
Botanical
Vegan Mapo Tofu
This vegan mapo-style tofu uses finely chopped mushrooms for savoury depth in a chilli-bean sauce. Sichuan pepper supplies a tingling finish, while tofu contributes soft, substantial cubes. The sauce should coat the tofu without becoming a stiff starch gel.
🌿 Vegan 🥗 Vegetarian
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Use chilli-bean paste explicitly suitable for vegans and check its wheat and soy ingredients. Firm tofu is specified for easier handling. Mushroom pieces should be small enough to distribute through the sauce rather than compete with the tofu cubes.
Brown the mushrooms, cook the aromatic paste and add stock before gently introducing tofu. Simmer to heat through, then add stirred cornflour slurry gradually. Fold with a broad spoon or shake the pan to avoid breaking the cubes.
A sauce that becomes gluey has too much effective starch or too little liquid after reduction. Add a little stock and simmer briefly. If Sichuan pepper dominates, add less at the finish rather than trying to disguise it with extra chilli.
About This Recipe
This vegan mapo-style tofu uses finely chopped mushrooms for savoury depth in a chilli-bean sauce. Sichuan pepper supplies a tingling finish, while tofu contributes soft, substantial cubes. The sauce should coat the tofu without becoming a stiff starch gel.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Saucepan
- ✓ Wok or wide pan
- ✓ Small slurry bowl
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Warm tofu: Simmer tofu in a separate saucepan of water for 2 minutes, then drain carefully.
- Brown mushrooms: Heat neutral oil in a wok or wide pan. Fry mushrooms for 6–8 minutes until their liquid evaporates.
- Cook aromatics: Add ginger, garlic and chilli-bean paste and stir over medium heat for 1 minute.
- Build sauce: Add stock and soy sauce and simmer for 3 minutes. Taste before adding any salt; the paste may already supply enough.
- Add tofu: Slide in warm tofu and simmer gently for 4–5 minutes, nudging pieces with a spoon instead of stirring hard.
- Thicken: Mix cornflour with cold slurry water. Add gradually while the sauce simmers, stopping once it lightly coats the tofu. Cook for 1 minute, then finish with Sichuan pepper, sesame oil and spring onion.
Chef Notes & Tips
Check that the chilli-bean paste contains no meat, fish or shrimp. Sichuan pepper gives a numbing aroma, so start with less if it is unfamiliar.
Ingredient choices: Use chilli-bean paste explicitly suitable for vegans and check its wheat and soy ingredients. Firm tofu is specified for easier handling. Mushroom pieces should be small enough to distribute through the sauce rather than compete with the tofu cubes.
Cooking control: Brown the mushrooms, cook the aromatic paste and add stock before gently introducing tofu. Simmer to heat through, then add stirred cornflour slurry gradually. Fold with a broad spoon or shake the pan to avoid breaking the cubes.
If something goes wrong: A sauce that becomes gluey has too much effective starch or too little liquid after reduction. Add a little stock and simmer briefly. If Sichuan pepper dominates, add less at the finish rather than trying to disguise it with extra chilli.
Ingredient Substitutions
- ↔ Firm tofu → medium-firm tofu, handled gently
- ↔ Button mushrooms → shiitake mushrooms
- ↔ Sichuan pepper → omit for a different flavour
Food Safety & Doneness
Wash produce and use clean utensils. Keep perishable ingredients refrigerated. Refrigerate cooked food in shallow containers within 2 hours, or within 1 hour when the surroundings exceed 32°C.
Serving & Plating
Serve over or beside plain rice, with spring onion and a restrained sesame-oil finish. Keep tofu cubes visible in each portion.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
Discover More
Related Recipes
Botanical
Botanical
Vegan Greek Village Salad
This vegan village-style salad brings together ripe tomatoes, cucumber, green pepper, onion and olives with oregano dressing. Optional vegan feta adds a salty accent.…
Botanical
Aloo Tama Recipe: Nepali Potato, Bamboo Shoot & Black-Eyed Pea Curry
Aloo tama with black-eyed peas combines potato, fully cooked fermented bamboo shoots and tender beans in a tangy Nepali-style broth. Fermented bamboo gives the…
Community Reviews
Rate & Review This Recipe
No reviews yet. Be the first to rate this recipe.