"Japanese-style mapo tofu made without any meat! Tofu, mushrooms, and eggplant simmered in a spicy, flavorful, umami-rich sauce."
Vegan Mapo Tofu
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 15mins
Cook time: 15mins
Serves or Makes: 3
Recipe Card
ingredients
- 1 tablespoon cooking oil
- 3 cloves of garlic, minced
- 1 inch piece of ginger, minced
- 3 green onions, chopped
- 6 ounces mushrooms, finely chopped
- 1 eggplant, finely chopped
- 16 ounces medium firm tofu
- 2 teaspoons cornstarch
- 2 tablespoons water
ingredients
Seasonings
- 2 small dried shiitake, rehydrated in 1/4 cup water
- 1 tablespoon red miso
- 2 teaspoons sake
- 1 tablespoon soy sauce
- 2 teaspoons spicy doubanjiang
- 2 teaspoons sesame oil
Method
Step 1
Squeeze the water out of the rehydrated shiitake and save the liquid in a separate bowl. Chop the shiitake and set aside with the other mushrooms.
Step 2
Add the rest of the seasoning ingredients to the bowl with the leftover shiitake liquid. Mix well and set aside.
Step 3
Heat oil in a deep pan or wok over medium heat. Add garlic, ginger, and the white parts of the green onions. Once fragrant (about 30-60 seconds), add eggplant and mushrooms. Cook until the mushrooms have released their liquid and the eggplant is tender.
Step 4
Add tofu and seasonings and stir thoroughly. It's OK if some of the tofu breaks apart.
Step 5
Mix together cornstarch and 2 tbsp water to make a slurry. Once the sauce in the pan is boiling, add the cornstarch slurry and stir to incorporate. As soon as the sauce thickens, turn off the heat. Top with the green parts of the green onions. Serve immediately.