Mabo Dofu (Japanese style)
"While the Sichuan-style Mapo Tofu is known for its boldness and intensity, the Japanese version (Mabo Dofu) has a milder character as it has been adapted to the Japanese palate and doesn't include any chili or Sichuan peppercorn. Nevertheless, Japanese Mabo Dofu is still packed with lots of umami, thanks to the layering of flavours such as miso, mirin and sesame oil. Also, the spice level is tamed. If you're looking for a not-spicy Mapo Tofu, this recipe is for you!" ~ Greg McFarlane, Vegan Australia director
Serves 3 to 4 | Prep time: 25 mins | Cooking time: 10 mins
INGREDIENTS
Sauce
- 1 cup liquid vegetable or mushroom stock
- 2 Tbsp mirin or 2 Tbsp water + 2 tsp sugar
- 2 Tbsp vegan oyster sauce
- 4 tsp toasted sesame oil
- 1 Tbsp potato starch or cornstarch
- 2 Tbsp miso paste
- ½ to 1 Tbsp soy sauce
Other ingredients
- 1 1/2 Tbsp vegetable oil
- 1/2 small onion, finely chopped or 2 green onions/scallions
- 5 garlic cloves, finely chopped
- 2 Tbsp grated ginger
- 150g/5.3oz finely chopped shiitake mushrooms (40g dried shiitake is around 150g when rehydrated)
- 400g/14.1oz silken tofu, drained and cut into 2cm cubes
- Chilli oil to taste (optional)
- Scallions/spring onion (greens), chopped for garnish
METHOD
- Sauce – combine all the sauce ingredients in a small bowl. Mix well and set aside.
- Stir-fry – finely chop the onion, garlic and shiitake mushrooms. Grate the ginger. Drain the tofu then gently cut into cubes. In a deep pan, heat the oil then add the onion, garlic and ginger. Stir-fry for about a minute then add the shiitake mushrooms, continue frying for about 5 minutes.
- Combine – lower the heat and add the sauce to the pan, stir. Then add the tofu. Gently stir until the sauce thickens.
- Serve – once ready, remove from heat and serve with rice. Garnish with chopped spring onions and drizzle some chilli oil to taste (optional).
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