Easy Mapo Tofu

Mapo Tofu recipe

Mapo Tofu is one of the easiest Chinese dishes to throw together, even when you’re too tired to cook. Since it’s a stew instead of a stir-fry, you don’t have to concentrate the entire time. It’s full of flavor, with ginger, mushrooms and tofu in a spicy red sauce. Recipe and photo reprinted with permission from The Easy Vegan Cookbook by Kathy Hester ©2015, published by Page Street Publishing.

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Mapo Tofu
Author: 
Recipe type: Tofu
Cuisine: Chinese / Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Mapo Tofu is one of the easiest Chinese dishes to throw together, even when you’re too tired to cook.
Ingredients
  • 8 ounces mushrooms, cleaned, stemmed, and chopped (about 3 cups)
  • 3 cloves garlic, minced
  • 1 cup water or broth
  • 3 tablespoons tomato paste
  • 1 heaping tablespoon grated fresh ginger
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon agave nectar
  • ½ to 1 tablespoon sriracha, to taste
  • 12.3-ounce package firm silken tofu, diced
  • 1 cup (frozen thawed) peas or chopped broccoli
  • Cooked brown rice, for serving
Instructions
  1. Combine the mushrooms and garlic in a large saucepan and dry sauté over medium heat until the mushrooms cook down, 5 to 10 minutes.
  2. Stir in the water or broth, tomato paste, ginger, soy sauce, vinegar, agave nectar, and sriracha.
  3. Bring to a slow boil.
  4. Add the tofu and peas or broccoli and lower the heat to medium-low. Cook until the veggies are tender, about 10 minutes, and serve over steamed brown rice.

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TIP: You can make this in a 4-quart (4-L) slow cooker by adding everything but the broccoli or peas, then cooking on low 8 to 9 hours. When you get home, add the veggies and cook another 30 minutes. Taste and adjust seasonings before serving.

Easy Mapo Tofu

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