The first time my husband and I tried MaPo Tofu at a local Sichuan restaurant, we were hooked!
Complex flavors ignite your senses, with a heat that builds throughout your meal. This traditional Chinese dish definitely packs a kick, but it’s not so spicy as to overpower everything else.
Instead of waiting to go back to a restaurant, my husband created this vegetarian MaPo Tofu recipe you can easily make at home. We’ve been trying to do at least one meatless meal a week, and this is a keeper!
This MaPo Tofu recipe is the perfect way to spice up your dinner routine!
MaPo Tofu Ingredients
- 2 blocks firm tofu
- 2 Onions, diced
- 1 8oz package mushrooms, sliced
- 3 stalks green onions, chopped
- 4 cloves garlic, minced
- 2 TB mirin (sweet white cooking wine)
- 2 tsp soy sauce
- 1/2 tsp powdered ginger
- 2 tsp chili oil
- 1/4 tsp Chinese 5-spice
- 3 tsp sugar
- 3 TB Doubanjiang (spicy fermented bean paste)
STEP ONE: Add diced onions to a large sauté pan with 2 TB cooking oil. Cook on medium heat until onions begin to caramelize.
STEP TWO: Add mushrooms, Doubanjiang (spicy fermented bean paste) Stir until well combined.
STEP THREE: Add chili oil, ginger, soy sauce, garlic, 5-spice, sugar, and mirin. Stir.
STEP FOUR: Cut tofu into bite-sized cubes and lay on top of the ingredients in saute pan. Add 1 1/2 cup hot water and gently stir.
STEP FIVE: Cover and simmer over medium-low heat for about 20 minutes or until tofu is tender.
TIP: For a thicker sauce, mix 1 tsp cornstarch with 2 TB cold water until it forms a paste (use more water if needed). Add this paste to your MaPo Tofu and gently stir until sauce thickens.
Garnish with green onions and serve over jasmine rice.
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