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Before you jump to Vegan Mapo Tofu recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

Healthy eating is nowadays a great deal more popular than in the past and rightfully so. The overall economy is affected by the number of people who are dealing with diseases such as hypertension, which is directly associated with poor eating habits. While we’re always being advised to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not beneficial for us. People typically think that healthy diets call for a lot of work and will significantly alter how they live and eat. In reality, however, merely making a few modest changes can positively affect daily eating habits.

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Hence, it should be fairly obvious that it’s not at all hard to add healthy eating to your life.

We hope you got benefit from reading it, now let’s go back to vegan mapo tofu recipe. You can have vegan mapo tofu using 20 ingredients and 10 steps. Here is how you do that.

The ingredients needed to cook Vegan Mapo Tofu:

1. You need For the Sauce:
2. Use Gochujang OR
3. You need each Fermented Bean Paste and Fermented Chili Paste
4. Use Mirin or other sweet cooking wine
5. Get Rice Wine Vinegar
6. Provide Soy sauce
7. Get Vegetable or other Stock
8. Get For the Tofu:
9. Provide Coconut Oil
10. Provide minced fresh Shiitake Mushrooms OR
11. Provide dried Shiitake Mushrooms, rehydrated in hot water for 10 min. and rinsed
12. Prepare chopped Green Onions, white and green parts separated
13. You need minced Garlic
14. Use minced Ginger
15. Use dried Chili Peppers, any variety OR
16. Get Red Pepper Flakes
17. Get Firm or Extra Firm Tofu, cut into 1/2 inch cubes
18. Get Corn Starch dissolved in 1-2 tbsp. water
19. Prepare Sesame Oil (optional)
20. You need Sesame or Caraway Seeds for garnish (optional)

Instructions to make Vegan Mapo Tofu:

1. Bring 3-4 cups of water to a simmer over medium-high heat. Slide in the chopped tofu and simmer for 10 minutes.
2. Whisk together the sauce ingredients and set aside.
3. While the tofu cooks, sauté the garlic, ginger, and the whites of the onions over medium-high heat until fragrant (1-2 minutes).
4. Add the mushrooms to the pan and continue cooking until soft.
5. Once the mushrooms are done, add the sauce mixture to the pan and bring to a simmer.
6. Strain the poached tofu and gently fold it into the sauce.
7. Bring the sauce to a boil, stirring frequently to prevent burning.
8. Gently stir in the corn starch and sesame oil, and cook until the sauce becomes thick and shiny (3-5 minutes).
9. Serve over white rice or plain greek yogurt.
10. Granish with the green parts of the onions, and sesame or caraway seeds (optional).

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