Low Sugar Vegan Sichuan Mapo Tofu

Total time35 min

Prep time15 min

Cook time20 min

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Ingredients

4 servings

2 blocks (14 oz each) silken or soft tofu
House Foods Hinoichi Soft Tofu House Foods Organic Soft Tofu Pulmuone Soon Extra Soft Tofu Morinaga Soft Tofu
Wo Chong Soft Tofu
See all
8 oz shiitake mushrooms, stems removed, caps finely chopped
3 tbsp neutral oil (such as canola oil or vegetable oil), divided
2 tbsp doubanjiang (sichuan chili bean paste)
1 tbsp fermented black beans (douchi), roughly chopped
4 cloves garlic, minced
1 tbsp fresh ginger, minced
1 tbsp sichuan chili flakes (or korean gochugaru)
1 ½ cups vegetable broth
1 tbsp tamari
1 tsp toasted sesame oil
1 tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.

For the slurry

2 tbsp cornstarch
3 tbsp cold water

For finishing

2 tbsp chili oil
1 tsp sichuan peppercorns, toasted and ground

For serving

3 scallions, green parts only, thinly sliced
steamed white rice, for serving

Instructions

1
In a small bowl, stir together the cornstarch and cold water until smooth. Set the slurry aside.
2
Bring a medium pot of water to a gentle simmer over medium heat. Carefully slide the tofu cubes into the water and warm for 2 minutes, then drain gently in a colander. This firms the tofu slightly so it holds its shape in the sauce.

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