Volya 
Recipes
Chinese mapo tofu (vegan version)
VeganVegetarian📦 Batch cook
Sichuan classic — silken tofu in numbing-spicy doubanjiang gravy. Shiitake mushrooms stand in for the traditional ground pork without losing umami.
⏱ 25 min✂ 10 prep👤 3 serves🧊 3fridge
Ingredients
- •500 g silken tofu (cubed)
- •200 g shiitake mushrooms (finely diced, ground-pork stand-in)
- •2 tbsp doubanjiang (fermented broad bean chili paste)
- •1 tsp Sichuan peppercorns (toasted, ground)
- •4 clove garlic (minced)
- •1 tbsp ginger (minced)
- •4 stalk scallions (sliced)
- •2 tbsp soy sauce
Steps
- 1Heat oil; fry mushroom mince 5 min until crisp + dry.
- 2Add doubanjiang + Sichuan peppercorns + ginger + garlic; bloom 1 min.
- 3Pour broth + soy sauce + shaoxing; simmer 2 min.
- 4Gently slide in tofu cubes; simmer 6 min without stirring.
- 5Stir in cornstarch slurry to thicken.
- 6Top with scallions; serve over rice.
Per serving micros
% of adult daily reference intake (FDA/EFSA averaged)
•
1 tbsp shaoxing wine (or mirin)
•250 ml vegetable broth•1 tbsp cornstarch slurry•2 tbsp neutral oil•200 g steamed rice (to serve)⚠This recipe has negligible B12. Vegans should supplement separately (B12 is the one nutrient plants don't reliably provide).