Vegan Mapo Tofu
Use shiitake mushrooms in place of ground meat for a meal that is both antioxidant-rich and filling. Add soy sauce to make a richly seasoned vegan mapo tofu.
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
- ※The dissolved potato starch will separate easily, so mix again just before adding in with the other ingredients.
Directions
-
1
Place the shiitake mushrooms in a bowl, add the soy sauce (1 & 1/3 Tbsp) and massage thoroughly into the mushrooms.
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2
After placing the firm tofu onto a tray, add the soy sauce (2 Tbsp), then set aside for 5 minutes to allow the soy sauce to soak into the ingredients.
-
3
Pour the sesame oil into a fry pan and heat over high-medium heat, then add in and cook the ginger, garlic, negi and doubanjiang.
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4
Add the gochujang and tian mian jiang into the fry pan and mix with the other ingredients. Next, add in the ingredients from (1) and (2), the dashi, rayu and Kikkoman Soy Sauce and simmer for 2 to 3 minutes.
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5
Lastly, add in the potato starch mixture to thicken. Serve into dishes and sprinkle on the green onion.
Cooking Basics
Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.
Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.
- Recipe Izumi Shoji
- Styling Yuki Murakami
- Photo Akira Maeda
- Production Fumiko Ohashi
Featured Contents
Tofu and Soymilk for a Boost of Protein! A Hearty Vegan Meal Perfect for Entertaining
Have you ever had vegan cuisine? Some people may be reluctant to try it, believing it to be lacking in flavor or not satisfying enough to fill them up. We asked vegan cuisine expert Izumi Shoji to teach us hearty vegan dishes everyone can enjoy.
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