Sichuan Vegetarian Mapo Tofu with Mushrooms

A flavorful vegetarian take on the classic Mapo Tofu, using earthy mushrooms instead of ground beef. The silken tofu is simmered in a spicy and savory sauce featuring fermented black bean sauce, chili bean paste, and tingling Sichuan peppercorns.

Prep Time

15 minutes

Total Time

45 minutes

Calories

330

Level

Easy

Yields

4 servings

Cost

£2.10

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Beef•Vegetarian

Mood:

Spicy

Ingredients

Servings

1blockSilken Tofu(About 14-16 ounces, drained and cubed)

£1.75

0.5ounceDried Shiitake Mushrooms(Rehydrated in hot water for 30 minutes, then chopped. Reserve soaking liquid.)

£1.25

8ouncesOyster Mushrooms(Roughly chopped)

£2.50

2tablespoonsVegetable Oil(For stir-frying)

£0.10

4clovesGarlic(Minced)

£0.20

1tablespoonGinger(Minced)

£0.25

2tablespoonsFermented Black Bean Sauce (Dou Chi)(Rinsed and chopped)

£0.40

2tablespoonsChili Bean Paste (Doubanjiang)(Adjust to taste for spiciness)

£0.50

2tablespoonsSoy Sauce

£0.15

1teaspoonSugar

£0.05

1tablespoonCornstarch(Mixed with 2 tablespoons water to make a slurry)

£0.05

1tablespoonSichuan Peppercorns(Lightly toasted and ground)

£0.75

1teaspoonSesame Oil(For finishing)

£0.15

2stalksScallions(Chopped, for garnish)

£0.30

1cupReserved Shiitake Mushroom Soaking Liquid(Strain to remove any grit.)

Total Cost

£8.40

£2.10 per serving

The Method

1
Rehydrate the dried shiitake mushrooms in hot water for 30 minutes. Drain, reserving the soaking liquid. Chop the shiitake and oyster mushrooms.
2
Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and ginger and stir-fry until fragrant, about 30 seconds.
3
Add the chopped shiitake and oyster mushrooms and stir-fry until they soften and brown slightly, about 5-7 minutes.
4
Add the chopped fermented black bean sauce and chili bean paste and stir-fry for another minute to release their flavors.
5
Pour in the reserved shiitake mushroom soaking liquid and add soy sauce and sugar. Bring to a simmer.
6
Gently add the cubed silken tofu to the sauce. Simmer gently for 5-7 minutes, being careful not to break the tofu.
7
Stir the cornstarch slurry and add it to the sauce. Cook, stirring gently, until the sauce thickens slightly.
8
Stir in most of the ground Sichuan peppercorns (reserve some for garnish) and sesame oil.
9
Serve immediately, garnished with chopped scallions and the remaining Sichuan peppercorns. Serve with steamed rice.

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My Notes

Nutrition Information

Nutrition per serving (300g)

330 kcal / 1381 kJ

Carbs

19g

7% of RDA

Fat

21g

30% of RDA

Protein

17g

34% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

6 g

7% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

Handle the silken tofu gently to prevent it from breaking apart. You can use a wide spatula to transfer it to the wok.

Adjust the amount of chili bean paste to your preference. For a milder dish, use less. For a spicier dish, add more or use a hotter variety.

Toasting the Sichuan peppercorns before grinding enhances their aroma and flavor. Be careful not to burn them.

For a deeper umami flavor, you can add a teaspoon of vegetarian bouillon powder to the sauce.

If you don't have dried shiitake mushrooms, you can use fresh shiitake mushrooms instead. Add an extra cup of vegetable broth to compensate for the lack of soaking liquid.

Cooking Equipment

Wok or large skillet

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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