Vegan Mapo Tofu
This Vegan Mapo Tofu with Beyond Meat is flavourful, spicy, and made in 20 minutes. So yummy you will be licking your bowl clean every time!
Servings: 2 servings
Ingredients
- (454g) block medium firm tofu
- 1 tbsp cooking oil
- 1 (113g) Beyond Meat patty (thawed)
- 2 tbsp doubanjiang (chili bean sauce)
- 1/2 tbsp garlic, finely chopped
- 1/2 tsp red pepper flakes
- 1 cup vegan beef broth or mushroom broth
- 1 tbsp soy sauce
- 1/2 tbsp granulated sugar
- 1/2 tbsp cornstarch (mixed with 1 tbsp water to make a slurry)
- 1/2 tsp sesame oil
- green onion for garnish
- Cooked jasmine rice for serving
Instructions
- Drain and cut tofu into 1/2 inch cubes and set aside.
- Heat a large non stick pan over medium high heat with cooking oil. When the oil is hot add the beyond meat patty and cook until the beyond meat is lightly browned, breaking up the meat into smaller pieces.
- Stir in the doubanjiang, garlic and red pepper flakes cook for about 1 minute.
- Add the beef broth, soy sauce, and sugar, stir to combine and bring to a simmer cooking for 2-3 minutes over medium high heat.
- Add the cornstarch slurry and stir until thickened. Reduce the heat if mixture is thickening too quickly.
- Gently stir in the cubed tofu until coated in the sauce.
- Finish with sesame oil and let simmer for 2 minutes or until tofu is warmed through.
- Garnish with sliced green onions and serve with steamed rice.
Video
Notes
- Use medium firm or soft tofu to achieve that smooth silky texture. This variety of tofu will also absorb all that flavourful spicy sauce. I prefer to use medium firm in this recipe because it holds up a lot better than the soft tofu (falls apart more easily).
- Doubanjiang is a chili bean sauce that is also known as Toban Djan. The brand I recommend for this recipe is the Lee Kim Kee Chili Bean Sauce (Toban Djan). You can find this at your Asian grocery store/online Asian stores.
- Make sure to gently stir/push the tofu around the pan or else you might break up the tofu into smaller pieces.