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 well-seasoned vegan mapo tofu.
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
- ※The dissolved potato starch will separate easily, so mix it again just before adding it in with the other ingredients.
Directions
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1
Put the shiitake mushrooms in a bowl, then add the soy sauce (1 & 1/3 Tbsp) and massage it thoroughly into the mushrooms.
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2
After putting the firm tofu onto a tray, add the soy sauce (2 Tbsp), then leave the ingredients for 5 minutes so the soy sauce soaks in..
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3
Pour the sesame oil into a frying pan and heat over high-medium heat, then add in and cook the ginger, garlic, negi/Japanese long onion, and doubanjiang.
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4
Add the gochujang and tian mian jiang into the pan and stir with the other ingredients. Then, add in the parts from Steps 1 and 2, the dashi, rayu and Kikkoman Soy Sauce and simmer for 2 to 3 minutes.
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5
Finally, add in the liquid potato starch mixture to thicken. Serve in a dish garnished with aonegi/green spring onion.
Featured Contents
Tofu and soymilk for a boost of protein! A hearty vegan meal perfect for entertaining
Have you ever had vegan cuisine? Some may be reluctant to try it because it lacks flavor or won’t fill you up. We asked vegan cuisine expert Izumi Shoji to teach us hearty vegan dishes everyone can enjoy.
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
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