Spicy Vegetarian Mapo Tofu with Shiitake and Peas
This delightful vegan rendition of Mapo Tofu showcases the bold flavors of traditional Chinese cuisine without any meat. By using dehydrated shiitake mushrooms, we capture an earthy umami taste that pairs perfectly with tender tofu and vibrant green peas. A splash of chili bean paste provides just the right amount of heat, while sesame oil adds a nutty depth to the dish. Serve this hearty mapo tofu over a fluffy bed of quinoa or brown rice for a wholesome meal, and enjoy a delicious, plant-based take on a classic favorite! Perfect for those seeking healthy, gluten-free pesco-vegetarian recipes!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Dried shiitake mushrooms
5 (Soaked and finely diced)
Sesame oil
1 tablespoon (Used for sautéing)
Ginger
1 teaspoon (Minced)
Garlic
1 clove (Minced)
Carrot
1/2 (Finely chopped)
Green peas
1/4 cup (Fresh or frozen)
Tofu
14 ounces (Diced)
Chili bean paste
1-2 teaspoons (Adjust based on heat preference)
Tamari
2 tablespoons (For seasoning)
Salt
1/4 teaspoon (For seasoning)
Potato starch
2 teaspoons (For thickening sauce)
Green onions
2 (Sliced for garnish)
Instructions
1
Begin by soaking the dried shiitake mushrooms in one cup of water for 1-2 hours, or until they become soft. Once softened, reserve the soaking water and finely dice the mushrooms.
2
In a large skillet or wok, heat the sesame oil over medium heat. Add the minced ginger and garlic and sauté for about 1 minute until fragrant.
3
Next, add the finely chopped carrots and continue to sauté for another 2-3 minutes until they start to soften.
4
Stir in the diced shiitake mushrooms and fresh or frozen green peas, cooking for an additional 2-3 minutes.
5
Gently fold in the diced tofu and pour in the reserved mushroom soaking water, stirring to combine the ingredients evenly.
6
Season the mixture with tamari, salt, and chili paste, adjusting the amount of chili paste according to your spice preference. Cook until everything is heated thoroughly, about 5-7 minutes.
7
In a small bowl, dissolve the potato starch in 2 tablespoons of water, creating a slurry. Lower the heat on the skillet and slowly add this mixture, stirring gently until the sauce thickens. Remove from heat once thickened.
8
Serve the dish hot, transferring the mapo tofu to plates, and garnish with a sprinkle of sliced green onions for an added burst of freshness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Vegetarian Mapo Tofu with Shiitake and Peas?
It is a vegan and vegetarian-friendly version of the classic Chinese Mapo Tofu dish, using shiitake mushrooms for umami instead of meat.
How do I prepare the dried shiitake mushrooms?
Soak the dried mushrooms in one cup of water for 1-2 hours until soft, then finely dice them and save the soaking water.
Why should I save the mushroom soaking water?
The soaking water is used as a flavorful base for the sauce, adding an earthy umami depth to the dish.
Is this recipe gluten-free?
Yes, this recipe is gluten-free as it uses tamari and potato starch instead of soy sauce and wheat-based thickeners.
What can I use instead of tamari?
If you do not require the dish to be gluten-free, you can substitute tamari with regular soy sauce.
What provides the heat in this Mapo Tofu recipe?
The spice comes from chili bean paste, which you can adjust to suit your heat preference.
How do I thicken the Mapo Tofu sauce?
A slurry made of potato starch and water is stirred into the skillet at the end of cooking to thicken the sauce.
Can I use cornstarch instead of potato starch?
Yes, cornstarch can be used as a 1:1 substitute for potato starch to create the thickening slurry.
What kind of tofu should I use?
The recipe calls for diced tofu; generally, medium-firm or firm tofu works best to hold its shape while remaining tender.
How do I prevent the tofu from breaking?
Gently fold the diced tofu into the mixture rather than stirring vigorously to keep the cubes intact.
Can I use fresh peas?
Yes, you can use either fresh or frozen green peas in this recipe.
What is the purpose of sesame oil in this dish?
Sesame oil is used for sautéing the aromatics and adds a nutty depth of flavor to the final dish.
How long does it take to sauté the ginger and garlic?
Sauté the minced ginger and garlic for about 1 minute until they become fragrant.
What vegetables are included besides mushrooms and peas?
The recipe also includes finely chopped carrots for extra texture and nutrition.
How should I serve Mapo Tofu?
It is traditionally served hot over a bed of fluffy quinoa or brown rice.
Is this recipe suitable for vegans?
Yes, the recipe is entirely plant-based and suitable for a vegan diet.
What garnish is recommended?
Garnish the dish with sliced green onions for a burst of freshness and color.
How long does the final simmering take?
After adding the tofu and seasonings, cook everything for about 5-7 minutes until thoroughly heated.
Can I add more vegetables to this recipe?
Yes, you can easily add other vegetables like bell peppers or zucchini depending on your preference.
What is the ingredient count for this recipe?
There are 12 main ingredients used in this spicy vegetarian Mapo Tofu.
Is ginger required for this dish?
Ginger provides a signature aromatic spice typical of Chinese cuisine, though it can be omitted if preferred.
How much chili bean paste should I use?
The recipe suggests 1-2 teaspoons, but you should adjust this based on how much heat you enjoy.
Can I use fresh shiitake mushrooms?
You can, but dried shiitake mushrooms are preferred for their concentrated umami flavor and the useful soaking liquid.
What is the texture of the finished dish?
The dish features tender tofu and peas in a thick, savory, and spicy sauce.
Is this a healthy recipe?
Yes, it is high in protein from tofu and peas, low in saturated fat, and includes fresh vegetables.
How small should I chop the carrots?
The carrots should be finely chopped so they soften quickly during the 2-3 minute sauté period.
Can I make this dish ahead of time?
Yes, it can be reheated, though the tofu may release some water upon standing, which might thin the sauce slightly.
What does 'umami' refer to in this recipe?
Umami is the savory 'fifth taste' provided here by the shiitake mushrooms and fermented chili bean paste.
Do I need a wok to cook this?
While a wok is traditional, a large skillet works perfectly fine for this recipe.
What is the role of salt in this recipe?
A small amount of salt (1/4 teaspoon) is used to balance the flavors alongside the tamari and chili paste.