Name: Vegetarian Mapo Tofu
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3 to 4 servings
Cuisine: Sichuan
Ingredients: 1 block (14–16 oz) medium-firm or firm tofu, drained and cut into 1-inch cubes; 6–8 dried shiitake mushrooms, soaked in 1 cup warm water for 30 minutes, then squeezed dry and finely chopped (reserve soaking liquid); 1/2 cup shelled edamame (thawed if frozen); 2 tablespoons neutral oil, such as canola or peanut; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 scallions, white parts minced, green parts sliced for garnish; 1 tablespoon vegetarian doubanjiang (fermented chili bean paste); 1 tablespoon fermented black beans, rinsed and mashed; 1 teaspoon light soy sauce; 1 teaspoon dark soy sauce; 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry); 1 cup vegetable stock; 1 teaspoon Sichuan peppercorns, toasted and ground, plus extra for serving; 1 teaspoon Sichuan peppercorn oil, or to taste; Steamed rice, for serving

Method

10 steps

Prepare the tofu: Bring a pot of water to a gentle simmer. Add the tofu cubes and simmer for 2 minutes to firm them slightly. Drain carefully and set aside.
Make the mushroom-edamame mince: Finely chop the soaked shiitake mushrooms. In a small bowl, lightly mash the edamame with a fork to break them up slightly.
Toast the Sichuan peppercorns: In a dry skillet over medium heat, toast the peppercorns until fragrant, about 1–2 minutes. Grind to a fine powder using a mortar and pestle or spice grinder.
Cook the mince: Heat 1 tablespoon of the oil in a wok or large skillet over medium-high heat. Add the chopped shiitake and mashed edamame. Cook, stirring occasionally, until the mushrooms release their moisture and start to brown, about 5–7 minutes. Transfer to a bowl.
Build the sauce: In the same pan, heat the remaining 1 tablespoon oil over medium heat. Add the garlic, ginger, and scallion whites; cook until fragrant, about 30 seconds. Add the doubanjiang and fermented black beans; stir-fry for 1–2 minutes until the oil turns red and the mixture is fragrant.
Add liquids and simmer: Pour in the soy sauces and vegetable stock, scraping up any browned bits. Add the reserved mushroom soaking liquid (strained if gritty). Bring to a boil, then reduce heat to a simmer.
Add tofu and mince: Gently slide in the tofu cubes and add the cooked mushroom-edamame mince. Simmer, covered, for 5 minutes to let the flavors meld.
Thicken the sauce: Stir the cornstarch slurry again, then drizzle it into the simmering pan a little at a time, stirring gently until the sauce coats the back of a spoon, about 1–2 minutes. You may not need all the slurry.
Finish with peppercorn: Turn off the heat. Stir in half of the ground Sichuan peppercorn and the Sichuan peppercorn oil. Taste and adjust seasoning if needed.
Serve: Transfer to a serving dish, garnish with scallion greens and a sprinkle of the remaining ground Sichuan peppercorn. Serve hot with steamed rice.

Recipe notes

Helpful tips

For a smokier flavor, add a pinch of smoked paprika with the doubanjiang.
If you can't find vegetarian doubanjiang, check labels carefully as some contain meat or fish.
Press the tofu gently between paper towels before cubing to remove excess moisture.

Equipment

Wok or large skillet
Small skillet for toasting peppercorns
Mortar and pestle or spice grinder
Knife and cutting board
Measuring spoons and cups
Pot for simmering tofu

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Additional tips

Be careful when handling hot oil and simmering sauce. Ensure tofu is heated through. Adjust Sichuan peppercorn to your tolerance for numbing spice.

Vegetarian Mapo Tofu

Ingredients

Adjust servings