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.
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Add the Aftermeats and sliced shiitake mushrooms. Stir-fry for 3-4 minutes until Aftermeats is cooked through.
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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.
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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.
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Drizzle with sesame oil and sprinkle fresh Sichuan peppercorn powder to taste. Stir gently.
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Serve hot with steamed rice for a bold and flavourful vegan Mala Tofu experience.
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