Vegetarian shiitake mapo tofu! I will almost always order this if it’s on a menu and it’s also super easy to make at home. It’s traditionally made with minced meat but I love this mushroom version as well - to die for!
Vegetarian Shiitake Mapo Tofu
2 cups grilled shiitake mushrooms
1 tablespoon chili oil
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 tablespoon chili flakes
1 tablespoon sichuan pepper flakes
1 block firm tofu (I like firm tofu but its usually with soft, your choice)
2 tablespoons soy sauce
1 teaspoon cornstarch
4 teaspoons chili bean paste/sauce
2 teaspoons fermented soy bean paste
2 tablespoons sesame oil
1/3rd cup vegetable broth
top with green onions
Begin by thinly slicing your shiitake and grilling with a drizzle of sesame oil in a pan until browned through - about 10-15 minutes on all sides. While thats cooking, cube your block of tofu.
Remove mushrooms. Add vegetable oil on medium high heat in the same skillet and add your aromatics: ginger, garlic, chili flakes and sichuan pepper flakes.
Let the flavors combine and sizzle for 5-10 minutes. Add your cubed tofu, soy sauce, cornstarch, chili bean paste, fermented soy bean paste and sesame oil and mix well.
Finally, add 1/3rd cup vegetable broth and mix to combine. Let all the flavors combine and wait for the mapo tofu to reduce from the broth and cornstarch (about 15-20 mins). Top with green onions and serve with white rice!
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