Fiery Mapo Tofu
Experience the bold and spicy flavours of our Vegan Mapo Tofu, crafted with Aftermeats, silky soft tofu, and aromatic Sichuan spices. This plant-based twist on a classic Sichuan dish delivers rich umami, a hint of numbing Sichuan peppercorn, and a satisfying texture—perfect for those craving authentic taste with a vegan touch.
PREP TIME
10 MINUTES
COOKING TIME
25 MINUTES
SERVINGS
4
Ingredients
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200g Aftermeats (dehydrated)
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900g soft tofu
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8 medium shiitake mushrooms (sliced)
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3 tbsp Doubanjiang (chopped)
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1 tbsp fermented black beans (chopped)
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4 tbsp cooking oil
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4 white shallots (chopped)
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4 cloves garlic (chopped)
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2 piece ginger (chopped)
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4 tbsp oil (for cooking)
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2 tbsp light soy sauce
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4 cups water
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0.5 tsp sugar
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2 tsp sesame oil
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Fresh Sichuan peppercorn
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4 tbsp water (for starch slurry)
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1.5 tbsp corn starch
Preparation
Rehydrate the 100g dehydrated Aftermeats according to package instructions.
Drain the soft tofu and cut into bite-sized cubes. Set aside.
Heat cooking oil in a wok or large pan over medium heat.
Add chopped shallots, garlic, and ginger; sauté until fragrant. Stir in Doubanjiang and fermented black beans. Cook for 1-2 minutes until aromatic.
Add the Aftermeats and sliced shiitake mushrooms. Stir-fry for 3-4 minutes until Aftermeats is cooked through.
Pour in light soy sauce, water, and sugar. Bring to a simmer. Gently add tofu cubes into the sauce. Simmer for 5 minutes to allow flavours to meld.
Mix sweet potato starch with 4 tablespoons water to create a slurry. Slowly stir into the simmering sauce until it thickens to your desired consistency.
Drizzle with sesame oil and sprinkle fresh Sichuan peppercorn powder to taste. Stir gently.
Serve hot with steamed rice for a bold and flavourful vegan Mala Tofu experience.
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