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Vegan Mapo Tofu

Rated as 5 out of 5 Stars
1 made it  |  0 reviews   |  1 photos
22

"When you're short on time and you're in need of something nutritious, then this quick vegan mapo tofu will certainly satisfy your taste buds. This is an authentic Sichuan-style mapo tofu, which is both spicy and aromatic."
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Ingredients

25 m servings 254
Original recipe yields 4 servings

Directions

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  1. Mix vegetable broth, maple syrup, soy sauce, and cornstarch in a bowl.
  2. Heat peanut oil in a wok over medium-high heat. Add mushrooms, black beans, green onions, garlic, ginger, and Sichuan peppercorns. Saute until aromatic, about 1 minute. Add chili bean paste and the soy sauce mixture. Cook and stir until thick, 3 to 5 minutes. Add tofu; cook until heated through, about 1 minute more.
  3. Transfer cooked tofu to a serving dish; drizzle chile oil and sesame oil on top. Top with chopped peanuts.

Footnotes

  • Cook's Note:
  • For a non-vegan version, substitute honey for the maple syrup.

Nutrition Facts


Per Serving: 254 calories; 16.3 15.8 13 0 658 Full nutrition

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