Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, vegan mapo tofu. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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Vegan Mapo Tofu is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Vegan Mapo Tofu is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have vegan mapo tofu using 15 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Vegan Mapo Tofu:

1. Prepare 4 tablespoons vegetable oil
2. Take 1 1/2 tablespoons Sichuan peppercorns (coarsely ground, reserve 1/4 teaspoon for garnish at the end)
3. Take 3 tablespoons ginger (finely minced)
4. Get 3 tablespoons garlic (finely minced)
5. Take 1 tablespoon fermented black beans
6. Get 1-2 Thai bird chilies (thinly sliced)
7. Get 110 g shiitake mushrooms (finely chopped)
8. Get 2 tablespoons spicy bean sauce (depending on your desired salt/spice levels)
9. Prepare 1 tablespoon chilli oil
10. Take 2/3 cup vegetable/mushroom stock
11. Take 2 teaspoons cornstarch (mixed with 1 tablespoon water)
12. Make ready 450 g silken tofu (or soft tofu cut into 1-inch cubes)
13. Take ▢1/4 teaspoon sesame oil
14. Get ▢1/4 teaspoon sugar
15. Prepare ▢1 scallion (finely chopped)

Much later in life, when I lived in London, I became obsessed with a Chinese restaurant named "My Old Place. Is this vegan mapo tofu recipe gluten-free? No, the chili bean sauce has wheat in it. If you read the labels and make sure that the sauces are wheat-free, then the recipe will be gluten-free.

Steps to make Vegan Mapo Tofu:

1. In a wok over medium low heat, add the vegetable oil and ground Sichuan peppercorns (remember to reserve ¼ teaspoon for garnishing the dish at the end).
2. Cook for 30 seconds, and add the ginger. Cook for another 1 minute and add the garlic. Cook for another 1 minute. Add the black beans, and chilies. Cook for another 1-2 minutes.
3. Turn up the heat to medium, and add the mushrooms. Cook until the mushrooms are cooked down and slightly caramelised, about 5 minutes
4. Add the spicy bean sauce and chili oil to the mixture and stir it in well. Turn up the heat to high, and add ⅔ cups water or broth and stir. Bring the mixture up to a simmer, and allow to bubble for 1 minute.
5. Stir the cornstarch and water mixture to make sure the cornstarch is dissolved, and add it to the sauce. Allow the sauce to thicken (if it gets too thick, splash in more water or stock). If the sauce is too thin, make a little more cornstarch slurry and add it in. There will be variations depending on how high your heat is.
6. Add the tofu to the wok and gently toss the tofu in the sauce. Allow the tofu to simmer for 3-5 minutes, and then add the sesame oil, sugar, and scallions.
7. Give everything a final stir, and taste for seasoning (you likely won’t have to add any additional salt, as the spicy bean sauce and fermented black beans are quite salty). Serve, garnished with a last sprinkle of Sichuan peppercorn powder.

No, the chili bean sauce has wheat in it. If you read the labels and make sure that the sauces are wheat-free, then the recipe will be gluten-free. I love eating mine with jasmine white rice or brown rice. You can also serve a side of green beans, broccoli or a salad along with. The key ingredients for this recipe are customizable to your taste preference.

So that’s going to wrap this up with this special food vegan mapo tofu recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!