Vegan Mapo Tofu Recipe With Indian Ingredients 🌱 | Chinese Vegetarian Food | 素麻婆豆腐

Описание: Here's a delicious Vegetarian Mapo Tofu (麻婆豆腐) recipe that captures the spicy, savory, and numbing flavors of the classic Sichuan dish, using plant-based ingredients.

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Chili Bean Sauce: https://amzn.to/4nOGGEW
Szechwan Pepper: https://amzn.to/44NYR51
Light Soya Sauce: http://bit.ly/4nT3zaj

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Vegetarian Mapo Tofu
Serves: 2-3

Ingredients:
14 oz (400g) soft or medium tofu, cut into 1-inch cubes
2 tbsp Sichuan chili bean paste (doubanjiang) (vegetarian version)
3.5 oz (100g) button mushrooms, finely chopped
2 tbsp soy sauce
1 tbsp Sichuan peppercorns, toasted and ground
3 dried Kashmiri chilies, whole
1 tbsp ginger-garlic paste
1 spring onion, chopped (whites and greens separated)
1 tsp Kashmiri chili powder
⅓ tsp black pepper
2 tbsp neutral oil (peanut or vegetable)

For the Slurry (to thicken):
1 tbsp cornstarch + 3 tbsp water, mixed

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Instructions:

1. Prepare the Tofu:
Blanch tofu in lightly salted boiling water for 3–5 minutes to firm it up. Drain and set aside.

2. Toast Aromatics:
Heat oil in a wok/pan over medium heat. Add Sichuan peppercorns and dried chilies. Toast for 30 seconds, then remove and crush them roughly.
In the same oil, add ginger-garlic paste, spring onion whites, and mushrooms. Stir-fry for 2 minutes until fragrant.

3. Build the Sauce:
Add chili bean paste, Kashmiri chili powder, and soy sauce. Fry for 1–2 minutes until the oil turns red.

4. Cook Tofu & Thicken:
Gently add tofu cubes. Fry for 1–2 minutes, then pour in 1 glass (about 1 cup) hot water and half of the crushed Sichuan peppercorns and chilies. Simmer for 3–4 minutes (avoid over-stirring).
Drizzle in the cornstarch slurry and stir gently until the sauce thickens (1 minute).

5. Finish & Serve:
Garnish with remaining crushed Sichuan peppercorns, chilies, and spring onion greens.
Serve hot with steamed rice!

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Tips:
🌶 Spice Control: Reduce Kashmiri chili powder for milder heat.
🍄 Texture Boost: Add minced tempeh or TVP for a meatier bite.
🥢 Extra Depth: Finish with ½ tsp Chinese black vinegar for tanginess.


Enjoy your Vegetarian Mapo Tofu—it’s rich, spicy, and packed with umami! 🔥😋

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