Easy Mapo Tofu

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.

Mapo Tofu

Mapo Tofu is one of the easiest Chinese dishes to throw together, even when you’re too tired to cook.

4 from 1 vote

Print Pin Rate Email

Course: Tofu

Cuisine: Chinese / Vegan

Diet: Vegan, Vegetarian

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Author: Veg Kitchen

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

• Combine the mushrooms and garlic in a large saucepan and dry sauté over medium heat until the mushrooms cook down, 5 to 10 minutes.
• Stir in the water or broth, tomato paste, ginger, soy sauce, vinegar, agave nectar, and sriracha.
• Bring to a slow boil.
• 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.

 –

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.

• Here are more easy and versatile tofu recipes.