Skip to main content

Vegan MaPo Tofu - My favorite Sichuan dish.

Staying with our Asian theme, here is a favorite dish of mine. I wanted to find a way to make it without the ground pork, so it would have all of the flavor I love, but without the heaviness and greasiness of the pork. 

It has a few critical ingredients, which might take a bit of time to find, but once you have them you will have enough to make this dish many times. 

I have divided it into four steps to make it easier to follow. Give the recipe a quick read, so you know what ingredients to have prepared prior to starting cooking.


Ingredients

Step One
Combine these ingredients into a small mixing bowl and mix thoroughly, and set aside. 

½ cup Vegetable Broth
1 Tbsp Chili and Garlic Paste
2 tsp Dark Soy Sauce
1 Tbsp Soy Sauce
1 tsp Toasted Sesame Oil
2 tsp Sugar
1 1/2 tsp Cornstarch

Step Two
Preheat your wok until hot and then add 3 Tbsp of oil and stir fry the garlic, ginger, mushrooms and green onions until just slightly softened.

3 Tbsp Oil
4 cloves of Garlic, minced
1 inch piece of fresh Ginger root, peeled and minced
6 Tbsp fresh Shitake Mushrooms finely chopped.
6 Green Onions, chopped, white part only. Set the green bits aside for dressing the dish at the end.

Step Three
Add in the black beans, peppercorns and chili bean paste and sauté briefly. 

1 Tbsp Fermented Black Beans, mashed.
1 tsp Szechuan Peppercorns, ground. These are critical, so keep looking until you find them.
1 Tbsp Chili Bean Paste, also called doubanjiang

Step Four
Add the tofu and gently toss for 1 -2 minutes. Then add the vegetable broth mixture and gently toss until the dish thickens. Sprinkle the reserved green onions on top as garnish and serve with white of brown rice.

14 oz Firm Tofu, cut into ¾ inch cubes

Comments

Popular posts from this blog

Norfolk Style Seafood

This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O'Donnell's. They had wonderful food, and most importantly, they had Buck.


Buck was a gentle giant at 6' 2" and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling. He was rightfully very proud of this. 


After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 40 years ago, I guess I can reveal it now. 


Ingredients

1/2 lb Shrimp, Jumbo Lump Crab or Langoustines, raw and shelled
2 Tbsp Butter
2 cloves Garlic, chopped
Dash of Old Bay Seasoning
Juice of 1/2 Lemon
Few dashes of Tabasco
Splash of White Wine
Salt and Black Pepper


Heat your pan until fairly hot, then add butter an…

The garden enclosure is finished!

This weekend the garden enclosure was finished and most everything has been planted. I planted three types of potatoes, Yellow Finn, Purple Viking and Desiree. 



I also planted some garlic in with the tomatoes, as I heard that the garlic will keep down the aphids and hopefully the spider mites. However, interesting note, beans do not do well with garlic. 

I just have some of the late geminating hot chilies still to go in and then I will direct sow some collard greens and maybe some additional carrots. 

I think the linseed oil looks great as a finish and the wood seems to be very well nourished. I like the color it's taken on and the upkeep should be just a light coat just once a year.

For those who have asked, the panels swing outwards and upwards and then are propped with a pole, which you can see leaning against the right of the enclosure. 

It's such a simple system and effectively it has made the garden secure, and with the drip irrigation system, mostly self sufficient.

I fully u…

Whole Green Moong Dal-Indian Comfort Food

Dal is an Indian staple which can be eaten in the morning, lunch, dinner as a side dish or for a snack. It can be eaten with rice, bread or on its own. Bottom line, it is Indian comfort food. A thick stew of moong (mung) beans, spices and creamy goodness. It is often made with spilt moong dal, but I prefer to use the whole moong dal
I had eaten various types of dal in many places around the word, including India and was always impressed with its creaminess, but speaking frankly I wouldn't have gone out of my way to make it at home. A friend kept mentioning that he was gong to cook “mug” which was a recipe from his Indian friend and I finally asked what he meant and he said moong dal.
I was intrigued and after comparing many recipes from my own cookbooks and online, I came up with this recipe which is nothing short of amazing. The house smelled wonderful while it was cooking and the flavor was hearty, wholesome and a bit spicy and just perfect for a fall afternoon. 

Additionally, it i…