Vegan Mapo Tofu with a Japanese Twist
Enjoy a mild and flavorful vegan mapo tofu with a Japanese twist—dashi adds depth, and chewy shiitake mushrooms provide satisfying texture, all without meat. Plus, it’s super easy to make!
Equipment
Ingredients
Instructions
- Prepare the Ingredients: Mince the ginger and garlic. Chop the shiitake mushrooms and scallions. Cut the tofu in half—dice one half into cubes and leave the other half whole.
- Prepare Dashi Soup: In a small bowl, mix dashi powder, mirin, soy sauce, miso paste, potato starch, and water. Set aside.
- Stir-fry: Heat sesame oil in a frying pan over low heat. Add garlic, ginger, and doubanjiang and cook until fragrant. Add the half of the tofu and the shiitake mushrooms. Stir-fry over medium heat, crumbling the tofu with a spatula.
- Simmer: Pour in the prepared dashi soup and add the diced tofu. Bring to a gentle boil, then lower the heat and simmer for 3 minutes, stirring occasionally. Sprinkle with chopped scallions and stir lightly.
- Serve: Serve it in a bowl and enjoy!
Notes
- Storage: Transfer it to an airtight container and keep it in the fridge for up to 3 days.
- Heat the garlic and ginger over low heat until fragrant, being careful not to burn them.
- This recipe has a mild spice level, but if you like it spicier, add more doubanjiang to taste.
- You can also add vegetables like bell peppers, bok choy, or eggplant for extra flavor and nutrition.
Video
Nutrition
Serving: 1servingCalories: 139kcalCarbohydrates: 9gProtein: 8.6g
This nutritional information is estimated and provided for general reference only.