Mapo Tofu is a classic dish. Today, I will teach you how to make a vegetarian version. Even without adding meat, it is incredibly delicious. Let's reveal the unique charm of this dish together!
Fragrant Even Without Meat
Mapo Tofu, a gem of Sichuan cuisine, has always been regarded as a leader in the culinary world. However, many people mistakenly believe that delicious Mapo Tofu requires minced meat. Today, let's break this myth! This meatless version is not only simple to make but also fully displays the spicy and aromatic flavor of the tofu, making you want to eat three bowls of rice.
Choosing and Preparing the Tofu
On the road to making Mapo Tofu, choosing the right tofu is the crucial first step. Traditional Firm Tofu (Lushui Tofu) is the ideal choice because of its rich soy aroma and firm texture that doesn't easily break. When buying, gently pinch it—choose tofu that feels solid and avoid inferior products that crumble at a touch.
Pro Tip: When making meatless Mapo Tofu, there is a trick worth sharing: after cutting the tofu into blocks, blanch them in boiling water. This makes the tofu firmer and less likely to break apart during stir-frying. This is a great secret from my years of cooking experience.
👨🍳 Step-by-Step Instructions
Step 1: Prep the Tofu
Cut the tofu into 2cm (approx. 0.8 inch) cubes and set aside. Add enough water to a pot. Once the water is rolling boil, add the tofu cubes. Boil for about 30 seconds, then remove with a slotted spoon/strainer and drain.
Tip: Ensure there is enough water so the tofu can float freely without sticking to the pot.
Step 2: Prepare the Sauce Base
Take 2 tablespoons of Doubanjiang (Broad Bean Paste) and be sure to mince it to release its rich aroma. Add 1 tablespoon of Douchi (Fermented Black Beans), mince them as well, and mix with the bean paste. Next, add 1 tsp minced ginger, 2 tsp minced garlic, and 1 tsp Sichuan peppercorns. Mix evenly to create your spicy Mapo Tofu sauce base.
Step 3: The Stir-Fry Process
First, heat the pan and add a moderate amount of oil. When the oil is 60% hot, add the Sichuan peppercorns and stir-fry until fragrant. Next, add the chopped ginger and garlic, frying slowly over low heat until the garlic aroma fills the air. Then, add the minced bean paste and black bean mixture, continuing to stir-fry until red oil seeps out. Finally, pour in half a bowl of clear water and simmer on low heat for 3 minutes to let the flavors fully infuse into the soup base. At this point, add a spoon of soy sauce for seasoning.
Step 4: Thickening the Sauce
This step requires care, as the ratio of starch slurry is critical. Mix 1 spoon of cornstarch with 2 spoons of water to form a slurry of appropriate consistency. Slowly pour the slurry into the pot while constantly stirring with a spatula to prevent the sauce from becoming too thick or clumpy. Ensure the sauce coats the tofu evenly without being overly sticky.
Step 5: Final Touches
Sprinkle a moderate amount of chopped green onions over the tofu to add a fresh scent. At the same time, sprinkle some Sichuan peppercorn powder to intensify the numbing flavor. Before plating, let the tofu simmer for another minute to better absorb the flavors of the broth.
💡 Cooking Tips
- Eat it Hot: Tofu must be eaten while hot; the texture and taste are greatly compromised if it cools down.
- Seasoning: Since there is no meat, vegetarian dishes require careful seasoning during cooking to ensure a rich flavor profile.
- Extra Numbing: If you prefer a stronger numbing sensation ("Ma"), sprinkle more Sichuan peppercorn powder at the end.
- Don't Waste the Sauce: Do not throw away any leftover sauce after cooking. It is incredibly delicious when used to mix with or soup noodles.
This vegetarian version of Mapo Tofu is not only tasty but also healthy and budget-friendly. You can make it anytime you crave it—perfect for home cooking. Give it a try!
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