Simplified Vegan Mapo Tofu
While we’re in isolation these days, one of the things I miss most is visting the mushroom stall at our farmer’s market and buying a big medley of oyster, trumpet, and cremini mushrooms and making a big batch of crispy mushrooms in a stir fry or over a farroto. I love how earthy, meaty, and almost funky they are. Now, I’m not crazy enough to suggest that subsituting fatty ground pork with mushrooms in this mapo tofu is just as good but…it does get pretty damn close. If you keep most of the other key elements present and incorporate a mix of dried and fresh mushrooms, you’re guaranteed a flavorful and interesting meal in about 30 minutes.
There are a few ingrdients in this recipe that are not pantry staples but I think they’re worth ordering online or picking up on your next trip to the store because they can be used in other dishes. My recipe is simplied and not traditional but if you want to hit the major notes of the traditional dish, you can’t do without:
Sichuan peppercorns: these are not really peppercorns, they are the husks of a seed. They aren’t spicy, necessarily but they are tingly & numbling and more floral, like coriander. Aside from this dish, I add a little bit to stir fries. One of my favorite YouTube bloggers, Marion, makes a spice mix with salt, black pepper, and Sichuan peppercorns for Chinese salt and pepper stir fries, which is a great mix to have on hand.
Doubanjiang (somtimes Toban Djan): a fermented chili and bean paste that has depth of flavor for days. It’s a little spicy, a little funky, salty, and very bold. I’ve used it in stir fries and I will be experimenting with it in my pasta sauce. I don’t add salt or more spice when I’m cooking with this and because it’s a heavier flavor. Sichuan peppercorns are a great balance with their zingy, floral notes. If you really can’t get your hands on this stuff, gochujang is a fine substitution but it will impart a different, sweeter flavor.
Dried mushrooms: highly underrated, especially if you’re trying to make more flavorful vegan and vegetarian food. These need to become a pantry staple! It’s super concentrated mushroom umami flavor. Just soak them for 30 minutes in hot water and chop them up to small pieces. And save the soaking liquid for a quick broth!
I didn’t have yacai, the preserved mustard root that is traditional in this dish. If you can get your hands on some, great, add it in! If not, you’ll still have a great dish at the end.
Serves 2
Ingredients
10-12 oz firm tofu, cut into cubes
1 tbsp neutral oil
2 stalks spring onions, sliced thinly (reseve some greens to garnish)
1 tbsp grated ginger
2 cloves garlic, minced
1 oz dried shiitake or oyster mushrooms, soaked and diced
2 cups water, boiling
1 tbsp doubanjiang
8-10 oz fresh mushrooms, diced (oyster, button, trumpet, most varieties work)
1 tsp soy sauce
1/4 cup white wine
2 tsp Sichuan peppercorns, crushed/ground
Method
30 mins before you begin cooking, soak the dried mushrooms in boiling water, cover and set aside. Once they are rehydrated, dice the mushrooms. Next, prep all of the other vegetables - this dish will move quickly!
Season the tofu. Heat water in a medium sauce pan and salt the water. Cube the tofu when the water is simmering, add the tofu cubes. Let the cubes warm through for 5 mins and remove carefully with a slotted spoon and set aside.
Heat a large skillet, chef’s pan, or wok over medium-high heat. Add the oil and once it’s shimmering, add the spring onions, ginger, and garlic. Toss with a spatula frequently and let cook for 2 mins. Next, add the dried and fresh mushrooms and let cook for 4-5 mins. Spread it out in the pan as much as you can for even browning, tossing once or twice.
Add the doubanjiang, soy sauce, and white wine. Toss well to coat the vegetables and cook for 3-4 mins or until the wine has cooked off. Now, add the tofu, Sichuan peppercorns, and the reserved dried mushroom cooking liquid. Let the dish come to a boil and cook for 3-4 mins or until the sauce has thickened a bit.
Turn off the heat and taste for seasoning. Add salt or Sichuan peppercorns if needed. Serve over rice, topped with thinly sliced spring onion greens!
