📝 About This Recipe
Hailing from the Sichuan province of China, this vegetarian rendition of Mapo Tofu captures the soul-warming 'mala'—a signature balance of numbing heat and spicy depth. We swap traditional ground pork for finely minced shiitake mushrooms and fermented black beans to create a rich, earthy umami base that blankets cubes of pillowy soft tofu. This dish is a masterclass in texture and bold seasoning, offering a complex, addictive flavor profile that proves meat is entirely optional for a satisfying feast.
🥗 Ingredients
The Tofu & Aromatics
- 1 pound Soft or Silken Tofu (cut into 1-inch cubes)
- 6-8 ounces Fresh Shiitake Mushrooms (stems removed, very finely minced to mimic meat texture)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (peeled and finely minced)
- 3 pieces Scallions (whites and greens separated and thinly sliced)
The Flavor Engine
- 2.5 tablespoons Sichuan Pixian Doubanjiang (spicy fermented broad bean paste, finely chopped)
- 1 tablespoon Fermented Black Beans (Douchi) (rinsed and roughly chopped)
- 1 teaspoon Sichuan Peppercorns (toasted and finely ground)
- 1-2 tablespoons Chili Oil with Flakes (adjust to heat preference)
- 3 tablespoons Vegetable Oil (for stir-frying)
The Braising Liquid
- 1 cup Vegetable Stock (low sodium preferred)
- 1 teaspoon Light Soy Sauce
- 1/2 teaspoon Sugar (to balance the saltiness)
- 1 tablespoon Cornstarch Slurry (mixed with 2 tablespoons cold water)
👨🍳 Instructions
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1
Bring a medium pot of salted water to a gentle simmer. Carefully slide in the tofu cubes and blanch for 2 minutes. This toughens the tofu slightly so it doesn't break apart in the wok. Drain gently and set aside.
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2
Heat a wok or large heavy skillet over medium-high heat. Add 1 tablespoon of vegetable oil and the minced shiitake mushrooms. Sauté until the mushrooms are golden brown and have released all their moisture, about 5 minutes.
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3
Push the mushrooms to the side of the wok. Add the remaining 2 tablespoons of oil. Stir in the Doubanjiang (bean paste) and cook for 1 minute until the oil turns a bright, vibrant red.
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4
Add the minced garlic, ginger, fermented black beans, and the white parts of the scallions. Stir-fry for 30-60 seconds until fragrant, being careful not to burn the garlic.
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5
Pour in the vegetable stock, soy sauce, and sugar. Stir to combine everything and bring the mixture to a simmer.
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6
Carefully add the blanched tofu cubes to the wok. Instead of stirring vigorously, use a spatula to gently push the tofu through the sauce to avoid breaking the cubes.
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7
Lower the heat to medium and let the tofu simmer in the sauce for 3-5 minutes, allowing it to absorb the flavors.
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8
Give your cornstarch slurry a quick stir and pour half of it into the wok. Gently move the tofu. If the sauce isn't thick enough to coat the back of a spoon, add the rest of the slurry and simmer for another 30 seconds.
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9
Drizzle the chili oil over the top and add half of the ground Sichuan peppercorns. Give one final, very gentle toss.
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10
Transfer to a shallow serving bowl. Garnish generously with the green parts of the scallions and the remaining Sichuan peppercorn powder for that fresh numbing kick.
💡 Chef's Tips
Toasting your own Sichuan peppercorns in a dry pan before grinding makes a world of difference in aroma. If you can't find Pixian Doubanjiang, look for any 'Sichuan Bean Paste' but avoid sweet bean sauces. Don't skip the tofu blanching step; it is the secret to keeping the silken cubes intact during the stir-fry. For an even deeper 'meaty' flavor, add a teaspoon of dark soy sauce for color and richness. Adjust the 'mala' (numbing heat) by increasing or decreasing the ground peppercorns at the end.
🍽️ Serving Suggestions
Serve immediately alongside a steaming bowl of jasmine or basmati rice to soak up the spicy sauce. Pair with a side of garlicky stir-fried bok choy or smashed cucumber salad to provide a cooling contrast. A crisp, cold lager or a slightly sweet Riesling works beautifully to cut through the heat. For a full Sichuan feast, serve with dry-fried green beans. Keep extra chili oil on the table for those who want to dial up the intensity.