Passing You A Bowl — Vegan Mapo Tofu (素麻婆豆腐). Th

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Passing you a bowl — Vegan Mapo Tofu (素麻婆豆腐). This is one hefty bowl, but i’m sure you will finish it and come back wanting more.

Mapo Tofu is one of my favorite Sichuanese dishes. Vegan-ized, the dish is no less spicy, numbing, pungent, and umami — easily the most hearty and fulfilling vegan dishes I can think of. On second thought, I think i’m just going to keep this bowl to myself. Go ahead and make your own! 😛
(full recipe link in bio)

10 shiitake mushrooms
1/4 cup textured vegetable protein
1.5 cups water
1 block (400 g) soft or silken tofu
1 teaspoon sesame oil
1 teaspoon vegetable oil
1 teaspoon fresh ginger, finely minced
3 cloves garlic, finely minced
3 dried chilis, seeds removed & thinly sliced
1 tablespoon fermented garlic black bean paste
1 teaspoon Sichuan peppercorns, ground
1 tablespoon doubanjiang (spicy broad bean paste)
2 tablespoons low sodium soy sauce
1 teaspoon Chinese black vinegar
3 tablespoons chili oil

Thickening Agent
1.5 tablespoons cornstarch
1.5 tablespoons water

Soak the TVP in warm water for 10 minutes. After 10 minutes, drain the water and squeeze out excess liquid from the re-hydrated TVP.

In a non-stick pan, cook minced mushrooms with 1.5 cups of water. Bring to a boil, then lower to a simmer. Simmer for 15 minutes, then remove from the heat. Drain the mushrooms, reserving the mushroom broth. Set both aside.

In a medium-sized pot, bring lightly-salted water to boil. Carefully add the tofu, and cook for 3 minutes. After 3 minutes, remove pot from the heat, drain the water, and keep the tofu warm inside the pot (with residual heat).

In a non-stick pan, heat up sesame oil and vegetable oil on medium heat. Add the garlic, ginger, and dried chilis, and cook until fragrant, around 1 minute. Add the mushrooms and TVP, and cook while stirring until TVP is lightly browned and starting to turn crispy, around 7 minutes. Follow with fermented black bean paste, doubanjiang, ground Sichuan peppercorns, and toast together for 2-3 minutes. Deglaze with soy sauce and vinegar, then add back in the mushroom broth.

(see comments for additional steps, ran out of space)