Sichuan Native Makes Authentic Mapo Tofu (100% Vegan)

Video Description

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. 🧧 Help get me home for Chinese New Year: https://ko-fi.com/lionelzeng 🌶️ 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. WATCH NEXT If you enjoyed this, you’re going to be surprised by how good veggies can taste in my other videos: https://youtu.be/0KxzCQUFO-M Stalk me on social media: Instagram: https://www.instagram.com/lionel_zeng/ Some kitchen essential recommendations: The rice cooker I use: https://amzn.to/3KPf6ZO Nice stainless steel wok (Only if you're familiar with stainless steel): https://amzn.to/454nk73 Shaoxing wine( Recommend Pagoda Brand & Gu Yue Long Shan): https://amzn.to/3MFlZ0o Timestamps: 0:00 Intro 0:27 Prep the Tofu 1:42 The Meat Substitute 2:24 Aromatic Prep 3:04 The Secret to 'Ma' 4:26 Blanching the Tofu 5:25 Frying the Mushroom 6:04 Building the Flavor Base 6:55 Simmering 7:10 Thickening 7:36 Plate and Garnish