Mapo Tofu with Winter Vegetables

A warming and comforting vegan Mapo Tofu with the addition of seasonal winter vegetables like butternut squash and kale, creating a hearty and flavorful dish.

Prep Time

15 minutes

Total Time

45 minutes

Calories

350 kcal

Difficulty

Medium

Equipment

2 items

Cost

£1.88/serving

Season:

☀️ Summer•🍂 Autumn•❄️ Winter

Meal Type:

Lunch•Dinner

Cuisine:

British

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food•Spicy

Ingredients

Servings

1blockSilken Tofu(drained and cubed)

£1.80

1cupButternut Squash(diced into small cubes)

£0.60

1cupKale(chopped, stems removed)

£0.40

4ouncesShiitake Mushrooms(sliced)

£2.50

4clovesGarlic(minced)

£0.25

1tablespoonGinger(minced)

£0.15

1cupVegetable Broth

£0.30

2tablespoonsSoy Sauce(Tamari for Gluten-Free)

£0.10

1tablespoonShaoxing Wine (or Dry Sherry)(optional)

£0.15

2tablespoonsChili Bean Paste (Doubanjiang)(adjust to taste)

£0.35

1teaspoonSichuan Peppercorns(lightly crushed)

£0.40

1tablespoonCornstarch(mixed with 2 tablespoons cold water)

£0.05

1teaspoonSesame Oil(for finishing)

£0.10

2tablespoonsNeutral Oil(for cooking)

£0.05

2stalksGreen Onions(chopped, for garnish)

£0.30

1teaspoonSugar(to balance flavors)

£0.01

Total Cost

£7.51

£1.88 per serving

Instructions

1.
Prepare the sauce: In a small bowl, combine vegetable broth, soy sauce, Shaoxing wine (if using), sugar and set aside.
2.
Heat oil in a wok or large skillet over medium-high heat. Add Sichuan peppercorns and cook until fragrant, about 30 seconds. Be careful not to burn them.
3.
Add garlic and ginger and cook until fragrant, about 30 seconds.
4.
Add the chili bean paste and cook for 1 minute, stirring constantly, until fragrant and the oil turns red. Be careful not to burn the paste.
5.
Add the diced butternut squash and sliced shiitake mushrooms. Stir-fry for 5-7 minutes, until the squash is slightly softened.
6.
Pour in the vegetable broth mixture and bring to a simmer.
7.
Gently add the cubed silken tofu and chopped kale. Simmer for 5 minutes, being careful not to break the tofu.
8.
Stir the cornstarch slurry and add it to the wok. Cook, stirring gently, until the sauce thickens, about 1-2 minutes.
9.
Remove from heat and stir in the sesame oil.
10.
Garnish with chopped green onions and serve hot over rice.

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My Notes

Nutrition Information

Nutrition per serving (350g)

350 kcal / 1464 kJ

Carbs

26g

10% of RDA

Fat

20g

29% of RDA

Protein

16g

32% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

8 g

9% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For extra heat, add a pinch of red pepper flakes.

If you don't have Shaoxing wine, dry sherry is a good substitute, or you can omit it.

Taste and adjust the seasoning as needed. You may need to add more soy sauce or chili bean paste to your preference.

Be gentle when stirring the tofu to prevent it from breaking apart.

Serve with white rice to soak up the delicious sauce.

Cooking Equipment

Wok or Large Skillet

Small Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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