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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. 
3.30 from 10 votes
Servings: 4
Author: Catherine McCord
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients  

  • 1/2 cup (about 10) dried shiitake mushrooms
  • 1 cup warm water
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon mirin
  • 1 tablespoon honey
  • 1/4 teaspoon kosher salt
  • 1 tablespoon peanut or vegetable oil
  • 1 1/2 tablespoons black bean sauce
  • 1 pound medium or firm tofu, drained and cut into 1 inch cubes
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 tablespoon cornstarch
  • 3 scallions, chopped

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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