Sichuan Mapo Tofu (Vegan)
A spicy and savory Sichuan dish featuring soft tofu in a rich and flavorful sauce made without soy. Perfect for spice lovers!
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Ingredients
- 1 block Soft or silken tofu
- 2 tbsp Vegetable oil
- 3 cloves Garlic, minced
- 1 tbsp Ginger, minced
- 2 tbsp Doubanjiang (soy-free)
- 1 tbsp Chili flakes
- 1 cup Vegetable broth
- 2 tbsp Coconut Aminos
- 1 tbsp Cornstarch
- 2 tbsp Water
- 1 tsp Sichuan peppercorns, ground
- 2 Green onions, chopped
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the 1 block of soft or silken tofu into about 2.5 cm cubes and set them aside.
- 2Heat the 2 tablespoons of vegetable oil in an approximately 30 cm skillet over medium heat (175°C). Add the 3 cloves of minced garlic and 1 tablespoon of minced ginger, and cook for 1 minute until they smell fragrant.
- 3Add the 2 tablespoons of soy-free doubanjiang and 1 tablespoon of chili flakes to the skillet. Stir constantly and cook for 1 minute until the spices are fragrant.
- 4Pour in the 1 cup of vegetable broth and bring the mixture to a gentle simmer. Let it simmer for 2 minutes.
- 5Carefully add the about 2.5 cm cubes of tofu to the simmering sauce. In a small bowl, whisk together the 1 tablespoon of cornstarch and 2 tablespoons of water until smooth. Pour this mixture into the skillet while gently stirring the sauce to thicken it. Cook for 1 minute until the sauce coats the tofu.
- 6Stir in the 2 tablespoons of coconut aminos and the 1 teaspoon of ground Sichuan peppercorns. Continue to cook for another 2 to 3 minutes, allowing the flavors to meld.
- 7Remove the skillet from the heat. Garnish the Mapo Tofu with the 2 chopped green onions and serve immediately with rice.
Substitutions
Doubanjiang (Soy-Based) → Doubanjiang (Chickpea-Based)
Soy Sauce → Coconut Aminos
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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