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Mapo Tofu [Vegan]

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This recipe is spiced up with Chinese flavors, while tofu and lentils make it very filling and satisfying!

Mapo Tofu [Vegan]




For the Chili Bean Paste Oil:

  • 1 cup of grapeseed oil
  • 1 –2 tablespoons of douban paste
  • 2 tablespoons chili pepper flakes

For the Main Dish:

  • 1 package of firm tofu
  • 1/2 cup of lentils
  • Splash of oil
  • A knob of ginger, minced
  • 2 cloves of garlic, minced
  • 1/4 cup sliced/minced dried wood ear mushrooms, reconstituted in hot water
  • 2 tablespoons of douban paste
  • Splash of Chinese Shao-xing wine, rice wine is fine
  • Splash of dark soy sauce
  • 1 teaspoon of ground Sichuan peppercorn
  • 1 –2 cups of vegetable stock
  • 1 tablespoon cornstarch + 2 tablespoons cold water


For the Chili Bean Paste Oil:

  1. Combine all ingredients in a small saucepan and heat at medium.
  2. With a spoon break the paste as best you can and fry for about 5 minutes until the flakes turn brown.
  3. Take off heat and cool completely. strain into a clean jar/container.
  4. Keep in fridge until use.

For the Main Dish:

  1. Heat up a large skillet with some oil and the ginger and garlic, take care to not burn. Add the lentils, along with the mushroom and douban paste.
  2. Stir it through so that the lentils are fully mixed with the paste. Add the Shao-xing wine, dark sauce, and ground peppercorn. Cook it through for a minute or so and then add the stock and tofu cubes.
  3. Lower the heat and allow to simmer until reduced by half.
  4. Add in the cornstarch slurry to thicken the sauce. gently mix everything and the liquid is fully thickened, and transfer to serving bowl.
  5. Top with a tablespoon or so of the chili oil, heated in a small pan. serve with hot rice.





Dairy-free desserts and Asian and European comfort food favorites. Globe trotter, state line hopper, city dweller. i like pretty food.



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