Mapo tofu is the perfect dish to add to your weekly routine. It’s savory and spicy (and happens to be vegetarian!).
Cook Time
15 minutes
Total Time
1 hr 15 min
Yield
6 servings
Ingredients
6 large dried shiitake mushrooms
2 medium tomatoes, diced
1 large green bell pepper, seeded
8 oz white button mushroom (225 g), cleaned
1 teaspoon chili garlic paste
3 tablespoons black bean with garlic sauce
2 tablespoons bean paste
6 tablespoons soy sauce
3 tablespoons hoisin sauce
1 tablespoon sugar
2 blocks extra firm tofu, pressed
2 tablespoons olive oil
2 tablespoons cornstarch
white rice, cooked, for serving
Nutrition Info
Calories 172
Fat 8g
Carbs 15g
Fiber 3g
Sugar 6g
Protein 10g
How to Make It
1. Step
Fill a small pot with water and bring to a boil. Remove from the heat and add the shiitake mushrooms. Soak for 30 minutes, until completely rehydrated. Remove the mushrooms from the water and reserve the soaking liquid. Coarsely chop the rehydrated mushrooms.
2. Step
Dice the tomatoes and green bell pepper. Stem and chop the white button mushrooms.
3. Step
In a small bowl, combine the chili garlic paste, black bean with garlic sauce, bean paste, soy sauce, hoisin sauce, and sugar. Stir until smooth.
4. Step
Dice the tofu into 1-inch (2 ½ cm) cubes.
5. Step
In a large skillet or wok, heat the olive oil over medium heat. Add the rehydrated shiitake and button mushrooms, bell pepper, and tomato and cook until the pepper and mushrooms have softened slightly, 1–2 minutes.
6. Step
Add the sauce and cook, stirring occasionally, for 3–4 minutes, until fully combined and fragrant.
7. Step
In a small bowl, stir together the cornstarch and ½ cup (75 G) of the reserved mushroom soaking water until the cornstarch dissolves.
8. Step
Add the cornstarch slurry to the pan and cook until the sauce thickens, about 2 minutes. Stir in the tofu and cook until heated through, 2–3 minutes more.
