Sichuan Native Makes Authentic Mapo Tofu (100% Vegan)

#sichuanfood #tofu #cooking #recipe #vegan
In this video, I’ll show you how to build that deep, rich, authentic "Ma La" (numbing & spicy) flavor profile for Mapo tofu entirely from plants. Whether you are vegan, vegetarian, or just love spicy food, this recipe is going to surprise you.

🌶️ Vegan Ma Po Tofu (素麻婆豆腐)

Ingredients:
Soft Tofu
King Oyster Mushroom
Sichuan Red Peppercorns (Recommendation - https://amzn.to/456Leij)
Pixian Bean Paste (Juan Cheng Brand 鹃城牌 is the true Doubanjiang from Pixian town, Chengdu city, Sichuan province) - https://amzn.to/4rRPufk
Fermented Black Beans (Recommendation - https://amzn.to/44x7i5t)
Pickled Red Chilies (Reference - https://amzn.to/4rRRcNM)
Other: Minced Garlic, Chili Powder (Paprika), Green Onion, Soy Sauce, Salt, Sugar, MSG (Optional).

Instructions:
Step 1: Prep the Tofu
Cut the tofu into one-inch cubes. Set aside.

Step 2: Aromatic Prep
Dice one King Oyster mushroom, mince two cloves of garlic, chop one green onion, and two pickled chilies. Set aside.

Step 3: The Secret to 'Ma' (Numbing Spice)
Bake (or dry-fry) a handful of Sichuan red peppercorns until they are fragrant and slightly darker/crispy. Then grind them using a mortar and pestle or spice grinder.

Step 4: Blanching the Tofu
Blanch the tofu for two to three minutes, drain it, and set aside.

Step 5: Frying the Mushroom
Heat up 2 tablespoons of oil in a pan (or wok), and fry the diced King Oyster mushroom until it turns golden brown and crispy.

Step 6: Building the Flavor Base
Reduce the heat slightly. Add 1 tablespoon of Pixian Doubanjiang, minced garlic, chopped pickled chili, and 1 tablespoon of Douchi (fermented black beans). Sauté for 20 seconds until fragrant and the oil turns red. Then add 1 tablespoon of chili powder (or paprika) and toss. Finally, add 1.5 cups of water (or stock).

Step 7: Simmering and Seasoning
Add the blanched tofu cubes back to the pan when the liquid starts to boil. Season with a pinch of salt, a pinch of MSG (optional), half tablespoon of sugar, and 1 tablespoon of soy sauce for color.
Gently handle the tofu. Let it simmer for 5 minutes.

Step 8: The Finishing Touch (Thickening)
Turn the heat to high. Slowly pour in 1 tablespoon of starch slurry, toss gently until the sauce thickens slightly. Add another 1 tablespoon of starch slurry to achieve a rich, glossy consistency that coats every piece of tofu.

Step 9: Plate and Garnish
Transfer the Ma Po Tofu to a serving plate. Top with the Sichuan peppercorn powder we ground and garnish with chopped green onions.