Name: Mapo Tofu
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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)

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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.

Recipe

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

Course: Tofu

Cuisine: Chinese / Vegan

Diet: Vegan, Vegetarian

Keyword: Mapo Tofu

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 127kcal

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

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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.

Nutrition

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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.