I eat a lot of tofu for someone who is not a vegetarian. There is just something about the texture and how it pairs with salt and spice that is really hard to replicate.
This dish is a beloved classic and it packs some heat. So, warning: hot!
Just to note: traditionally, mapo tofu is made with pork (or beef); this is the veggie version.
You’ll need:
- 1 block firm tofu (drained and cut into medium-size cubes)
- 1/3 cup Scallions or spring onions, thinly sliced
- 2 garlic cloves, minced
- 2 tsp Chili oil (homemade, preferably) and/or chili paste
- 1/2 tsp Chili flakes
- 1 T oyster sauce
- 1 tsp fresh grated ginger
- 2-3 tsp light soy sauce
- oil (I used walnut, peanut or sesame would also work well)
- 1/2 cup vegetable stock
- 1 T rice vinegar
- 1 tsp sugar
- 1/2 tsp ground black pepper
1. Chop the spring onions/scallions and mince the garlic and ginger.
2. Heat wok and add walnut/peanut or sesame oil. If you don’t have a wok, you can use a deep pan or even a deep saucepan, if necessary. Add the garlic and chili paste or (chili oil and flakes), and grated ginger. Cook until fragrant.
3. Carefully, add in the tofu, followed by the stock, vinegar, spices and sauces, a bit at a time. Season.
4. Turn down the heat. Cook for 5-7 minutes, adding half of the scallions about 3 minutes in. You’re looking to develop a rich, dark, and spicy flavor. Taste for spice levels.
5. Top with more scallions and serve immediately.
Perfect meatless Monday meal!
I think so too.
I absolutely love mapo tofu but often can’t order it bc of the meat. So excited to try this recipe!
Thank you! I’ll be excited to hear your foodie verdict 🙂
It didn’t matter whether you are vegetarian or not; tofu is just too good to miss!!:) I am considered almost half-vegetarian too…LOL, and I definitely prefer this veggie version of the Mapo Tofu rather than the beef or pork or chicken version!!
Great job…I’m dreaming of having this now 😀
Thanks, that’s very kind! I think I prefer the veggie version too – it lets the flavors shine a bit more – and I end up making it more often.
I’ve never heard of mapo tofu – you learn something new every day! This veggie version sounds way delicious – the ingredient list is amazing!
It was always a standby of something I would order and then after one of my friends showed me how to make it 3-4 years ago, there’s been no turning back!