Mapo Tofu

Whether you’re a vegetarian or not, this Mapo Tofu recipe is so incredibly delicious, your entire family will be sure to love it. The sauce itself is bursting with flavor made from honey, sesame oil, fresh ginger and black bean sauce. If you’ve never tried black bean sauce found at most groceries, you have to give it a try. It has a rich umami flavor that adds a depth of flavor to the entire dish.

Author: Weelicious

Meal Type: Milk Free

Cuisine: Asian

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 4 servings

Calories: 157 kcal per serving

Ingredients

½ cup - dried shiitake mushrooms
1 cup - warm water
2 tablespoons - low sodium soy sauce
1 tbsp - sesame oil
1 tbsp - mirin
1 tbsp - honey
¼ tsp - kosher salt
1 tbsp - peanut or vegetable oil
1 ½ tablespoons - black bean sauce
1 lb - medium or firm tofu
2 cloves - garlic
1 tsp - ginger
1 tbsp - cornstarch
3 - scallions

Instructions

Place the dried shiitake mushrooms in a bowl, cover with the 1 cup warm water, and soak for 15-20 minutes, until the mushrooms are soft. Drain the mushrooms, squeeze out excess water, and reserve the liquid. Discard any tough mushroom stems and finely chop the caps.
In a small bowl, stir together the mushroom soaking liquid, mirin, soy sauce, sesame oil, and honey.
Heat a wok or large skillet over medium-high heat. Add the oil to coat the bottom of the wok. Add the mushrooms and black bean sauce to the wok and stir fry until the mushrooms are crisp.
Reduce the heat to medium, add garlic and ginger and stir fry for 1 minute. Pour the sauce into the wok, and reduce to simmer.
Gently add the cubed tofu to the wok and simmer for 3 minutes to allow the tofu to absorb some of the sauce.
Create a well in the center, stir together the cornstarch with 2 tablespoons of water. Stir the cornstarch mixture into the sauce and cook for 1 minute, until thick. Top with the scallions and serve.

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