Easy and vegetarian mapo tofu; shitake mushrooms are used to replace meat.

Vegetarian Mapo Tofu with Mushrooms

450 g soft tofu

mushroom

Doubanjiang

black beans

cooking oil

shallot white (, chopped)

garlic (, chopped)

ginger (,chopped)

tbsp. oil

tbsp. light soy sauce

water

sugar

sesame oil

Sichuan peppercorn powder

sweet potato starch (, corn

Slice mushroom, chop garlic, ginger, spring onion white, doubanjiang and fermented black beans.

Cut tofu into square cubes (around 2cms). Bring a large amount of water to a boil and then add a pinch of salt. Slide the tofu in and cook for 1 minute. Move out and drain.

Fry doubanjiang for 1 minute over slow fire until the oil turns red and then add garlic, scallion white, ginger and fermented black beans to cook for 30 seconds until aroma.

Add water to the seasonings and bring to boil over high fire. Gently slide the tofu cubes. Add light soy sauce and sugar.Slow the heat after boiling and then simmer for 6-8 minutes.  Drizzle some sesame oil.

Stir the water starch and then pour half of the mixture to the simmering pot. Wait for around 30 seconds and then pour the other half. You can slightly taste the tofu and add pinch of salt if not salty enough.

Transfer out when almost all the seasonings stick to tofu cubes. Sprinkle Szechuan peppercorn powder (to taste).

Sichuan pepper and salt tofu. Excellent vegan recipe. Two versions introduced.

Salt and Pepper Tofu

block regular firm tofu

tbsp. vegetable cooking oil

scallion

garlic

chilis

potato starch

Sichuan peppercorn

Cut tofu into small cubes and then coat with a thin layer of starch. 

Heat oil in wok and slowly fry the tofu blocks until crispy and slightly browned. 

Remove extra oil, only leave around 1 tablespoon of oil in pan, fry garlic, scallion and chili pepper until aromatic, turn off the fire. Return tofu and sprinkle salt and pepper. Toss well. 

Tofu and Broccoli Salad with Peanut Butter Dressing

peanut butter

rice vinegar

tamari or soy sauce

Sriracha hot sauce (optional)

broccoli slaw (no dressing)

red bell pepper, julienned

tofu

edamame

peanuts

cilantro leaves

Place the peanut butter, rice vinegar, tamari or soy sauce, water, Sriracha (if using), and sesame oil in a bowl and whisk until smooth; set aside.

Place the broccoli slaw and bell pepper in a large bowl and toss to combine. Cover and refrigerate until ready to serve.

When ready to serve, divide the slaw mixture between 4 plates. Top with the baked tofu, peanuts, and cilantro. Drizzle with the peanut sauce.

Meefun is a stir-fried rice noodle dish very common in Taiwan, and many cooks always claim that their version is the best. Traditionally, meefun has dried shrimp, but this vegetarian rendition gets its umami from dried shiitake mushrooms and gains a little heft from eggs. It’s delicious when first made, but can also be served at room temperature, so it will travel well to a picnic or gathering.

Taiwanese Meefun

rice vermicelli

shiitake mushrooms

vegetable oil

eggs, lightly beaten

shallots,

Kosher salt

carrot,

green cabbage, shredded (about 2 1/2 cups)

soy sauce

white pepper

cilantro,

Chile oil,

In a medium bowl, cover rice vermicelli in cold water and soak until softened, 5 to 10 minutes. Drain and set aside. Soak dried shiitake mushrooms in warm water until hydrated and softened, about 10 minutes, then drain and slice 1/4-inch thick.

Heat 2 tablespoons oil in a large, deep skillet over medium. Add beaten eggs, swirl to create an even layer, and cook until eggs are set and cooked through, about 1 minute. Transfer the cooked eggs onto a cutting board. Let cool slightly, then cut into matchsticks. Set aside.

Return the skillet to the stove and raise heat to medium-high. Add remaining 3 tablespoons vegetable oil, the shallots and shiitake mushrooms. Season with salt. Cook, stirring frequently, until the edges of shallots begin to brown, 3 to 4 minutes.

Add carrot, season with salt, and cook, stirring frequently, until softened but still crisp, 1 to 2 minutes. Add cabbage, season with salt, and cook, stirring frequently, until slightly wilted, 1 to 2 minutes.

Add tofu, soy sauce, drained rice vermicelli and 1 cup water, and cook, stirring frequently, until the noodles absorb the water, 5 to 6 minutes. Season with salt and white pepper, and stir in reserved eggs to combine. Serve topped with cilantro and chile oil.

Typically made with ground pork, this plant-based version swaps in shiitake mushrooms for a lighter dinner option with just as much umami flavor.

Slow Cooker Vegetarian Mapo Tofu

rice vinegar or apple cider vinegar

tomato paste

black bean garlic sauce

red chili garlic paste, to taste

Sichuan pepper

brown sugar

garlic,

ginger

shiitake mushrooms, soaked, drained, and sliced

cornstarch

green peas

carrots

rice,

Add the tofu to the bottom of the slow cooker. In a small bowl, combine the soy sauce, vinegar, tomato paste, garlic sauce, chili paste, Sichuan pepper, sugar and 1 cup of the water.

Heat the oil in a skillet over medium-high heat. Sauté garlic, ginger and mushrooms for about 2 minutes, or until fragrant. Add the sauce and bring to a boil. Remove from the heat and pour the mixture into the slow cooker, covering the tofu. Cook on low for 3 to 4 hours or on high for 1 to 2 hours.

About 30 minutes before serving, whisk together the cornstarch and remaining 2 tablespoons water in a small bowl and stir into the slow cooker along with the peas and carrots. Turn the heat to high and cook for an additional 30 minutes or until the sauce thickens.

Stir in the sesame oil and serve with cooked rice.

Vegan Baked Tofu Nuggets! If you like Chick-fil-A nuggets, then you've gotta try this vegan version. Baked crispy tofu nuggets that are perfect for kid and adults!

Vegan Baked Tofu Nuggets

extra-firm

olive oil

garlic powder, divided

onion powder, divided

all-purpose flour

baking soda

paprika

salt, divided

mayo (I love Just Mayo, Hellman’s Vegan & Vegenaise)

yellow mustard

honey

BBQ sauce

lemon juice

Preheat oven to 425 degrees. Lightly spray a baking sheet with oil and set aside.

Tear the tofu into bite-sized nugget pieces and place in a bowl; toss with oil, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon salt.

In a separate bowl, toss together the flour, cornstarch, remaining onion powder and garlic powder, baking soda, paprika and remaining salt.

Dredge the tofu in the flour mixture and shake off any excess flour. Place on the prepared baking sheet and repeat with remaining nuggets.

Cook for 25-30 minutes, stirring every 10 minutes so it cooks evenly. Remove and serve with the sauce!

To make the sauce, whisk together all ingredients. Season to taste, as needed and eat. So good!

This was a BIG hit with the whole family!! My hubby and 3 year old daughter do not typically like tofu but loved these nuggets!! They taste like chicken nuggets!! Will definitely make again soon! Thanks for coming up with this amazing recipe Alex!!!

A hit with my 3 year olds who aren’t super into tofu...the honey mustard sauce is sooo good too! I loved these too!  A great alternative to chicken nuggets 

I loved this! I ate the left overs on my way to work for breakfast :)
This is prob the best way I’ve had tofu so far, after finally properly pressing it for a while too. 
I haven’t seen a Chick-fil-a here in Canada. This sauce was awesome. Thanks!

This was SUPER good. This is the first recipe I tried by you and I cannot wait to try more. The sauce is delicious and I love that it's baked instead of fried. Definitely a keeper!!

My first tofu experience! They looked Exactly like chick-Fil-a, no doubt! The coating was nice a crispy and good flavor. I wish the actual tofu had more- wondering if it marinates well and if that would help. But truly thankful for help in our new plant-based lifestyle.

These were great! Fun way to change up the tofu routine. We used these as the “meat” for Vietnamese banh mi sandwiches. Definitely saving this recipe! Thank you!

https://content.jwplatform.com/videos/sQEIxGlF.mp4

Copycat Chik-fil-a Baked Vegan Tofu Nuggets 

You can order mapo tofu from many Chinese restaurants, but it’s also quite doable at home. You can find the pivotal fermented chile and broad (fava) bean sauce or paste called doubanjiang (sometimes rendered as “toban djan”) at a Chinese market. Look for a doubanjiang from Pixian, in Sichuan, and bear in mind that oilier versions have extra heat but may lack an earthy depth. Sichuan peppercorns add mala — tingly zing — and fermented black beans, called douchi, lend this dish a kick of umami. Ground beef is traditional, but many cooks choose pork; you can also try lamb, turkey thigh or a plant-based meat alternatives. Add chile flakes for extra fire, and balance mapo’s intensity with rice and steamed or stir-fried broccoli.

Mapo Tofu

Sichuan peppercorns

canola oil

beef

doubanjiang (fermented chile bean sauce

douchi (fermented black beans, optional)

red-pepper flakes (optional)

granulated sugar, plus more if needed

salt

scallions,

white rice,

Prepare the tofu: Cut the tofu into 3/4-inch cubes and put into a bowl. Bring a kettle of water to a rolling boil. Turn off the heat and when the boiling subsides, pour hot water over the tofu to cover. Set aside for 15 minutes.

Meanwhile, in a large (14-inch) wok or (12-inch) skillet over medium heat, toast the peppercorns for 2 to 3 minutes, until super fragrant and slightly darkened. (A wisp of smoke is normal.) Let cool briefly, then pound with a mortar and pestle, or pulse in a spice grinder.

Set a strainer over a measuring cup, then add the tofu to drain; reserve 1 1/2 cups of the soaking water, discarding the rest. Set the tofu and reserved soaking water near the stove with the peppercorns and other prepped ingredients for swift cooking.

Reheat the wok or skillet over high. When hot — you can flick water in and it should sizzle and evaporate within seconds — swirl in the oil to evenly coat, then add the meat. Stir and mash into cooked and crumbly pieces, 1 to 2 minutes.

Add 2 1/2 tablespoons doubanjiang, the douchi (if using), ginger and red-pepper flakes (if using). Cook about 2 minutes longer, stirring constantly, until things are vivid reddish brown. Add the soy sauce and sugar, stir to combine, then add the tofu. Gently stir or shake the pan to combine the ingredients without breaking up the tofu much.

Add the reserved 1 1/2 cups soaking water, bring to a vigorous simmer, and cook for about 3 minutes, agitating the pan occasionally, to let the tofu absorb the flavors of the sauce.

Slightly lower the heat and taste the sauce. If needed, add the remaining 1/2 tablespoon of doubanjiang for heat, a pinch of salt for savoriness, or a sprinkle of sugar to tame heat.

Add the scallions and stir to combine. Stir in the cornstarch slurry, then stir in enough to the mapo tofu to thicken to a soupy rather than a gravy-like finish. Sprinkle in the ground peppercorns, give the mixture one last stir to incorporate, then transfer to a shallow bowl. Serve immediately with lots of hot rice.

This twist on nachos doesn’t simply call for putting traditional <a href="https://cooking.nytimes.com/recipes/1021459-mapo-tofu">mapo tofu</a> atop tortilla chips. Instead, you’ll make a creamy, spicy, saucy version using blended silken tofu and all the usual mapo ingredients. Spoon the sauce atop layers of chips, add cheese, then bake it. You could certainly stop there, but finishing with some garnishes makes it especially festive. Save leftover sauce for another round of nachos or a half batch of <a href="https://cooking.nytimes.com/recipes/1021487-mapo-spaghetti">mapo spaghetti</a>. To double this recipe, bake on a large parchment or foil-lined sheet pan in a 350-degree oven for about 10 minutes. You can also make the sauce with lamb, turkey thigh or a plant-based meat alternative, in place of the ground beef or pork, if you like.

Mapo Tofu Nachos

(14- silken tofu

neutral oil, oil

granulated sugar, plus more as needed

scallion,

corn tortilla chips (about 5 cups)

pickled jalapeños, sliced (optional)

cilantro (optional)

Prepare the mapo tofu sauce: If the tofu came as a block in water, discard the water. Cut the tofu into large chunks, then use a stand blender or immersion blender to whirl the tofu into an ivory smoothie.

In a medium (3- or 4-quart) pot over medium heat, toast the Sichuan peppercorns for 2 to 3 minutes, until super fragrant and slightly darkened. (A wisp of smoke is OK.) Let cool briefly, then pound with a mortar and pestle or pulse in a spice grinder.

Prepare the remaining sauce ingredients and set them near the stove.

Warm the oil in the pot over high heat. When shimmering, add the meat. Stir and mash into cooked and crumbly pieces, 1 to 2 minutes. Add 2 1/2 tablespoons doubanjiang, the douchi (if using), ginger and red-pepper flakes (if using). Fry about 2 minutes longer, stirring constantly, until the mixture is a rich reddish brown.

Reduce the heat to medium-low, then stir in the soy sauce and 1 rounded teaspoon sugar. Scrape in the blended tofu. (If there’s much left in the blender jar, add 1 tablespoon water and whirl to loosen it.) Stir to combine well, partially cover and bring to simmer. Cook for about 3 minutes, stirring occasionally, to develop flavor throughout. Expect orange oil to appear on top.

Taste the sauce and if needed, add the remaining 1/2 tablespoon doubanjiang (for heat), or a pinch of salt (for savoriness) or sugar (to tame heat).

Stir in the scallion, then add the cornstarch slurry and stir until thickened. Turn off the heat. Stir in half the crushed Sichuan peppercorns for a bit of zing. Let sit for 5 to 10 minutes to deepen flavor and color before using; a little lingering orange oil is normal. This recipe makes about 2 1/2 cups, which is twice the amount that you’ll need for this recipe; save the rest for spaghetti, more nachos or another use. (You can cool the sauce completely then refrigerate it in an airtight container for up to 3 days.)

Prepare the nachos: Heat a toaster oven (or standard oven) to 350 degrees. Line the baking pan of the toaster oven (or a small sheet pan) with parchment or aluminum foil, leaving a little overhang on two sides so you may later easily transfer the nachos. Arrange half of the chips on the pan, laying them flat; some overlap is fine. Use a spoon to strew a heaping 1/2 cup mapo tofu sauce onto the chips. Sprinkle with half the scallions, half the cheese and half the remaining Sichuan peppercorns. Repeat with the remaining chips, a heaping 1/2 cup mapo tofu sauce, the remaining scallions, cheese and peppercorns.

Bake for 8 to 10 minutes, until the cheese completely melts and there is gentle sizzling. Remove from the oven, then lift the parchment paper or foil to remove the nachos from the pan, then use a spatula to carefully usher the nachos to a platter. Top with any combination of olives, pickled jalapeños and cilantro, if desired.

Asian Chicken Hot Pot with Sesame and Garlic Dipping Sauces recipe | Epicurious.com

sesame seeds

rice vinegar (not seasoned)

Asian sesame oil

red-pepper flakes

chicken broth

garlic clove, sliced

chicken breast

sliced stemmed fresh shiitake mushrooms

enoki

scallions, sliced

snow peas,

Napa cabbage leaves, quartered

carrot, thinly sliced

The wonderful thing about saag paneer—the Indian staple of greens and fresh cheese in a creamy sauce—is that, in my experience, it's almost universally loved by vegetarians and meat-eaters alike. But what if we wanted to make a completely dairy-free version, so that vegetarians, meat-eaters, and vegans can all enjoy a meal together? This recipe recruits the power of cauliflower, a variety of greens, and marinated tofu to do just that.

Creamy Vegan Saag Paneer (With Tofu) Recipe

(350 grams) extra-firm tofu

(15 grams) yellow miso paste

(45 milliliters) vegetable oil, divided

salt and black pepper

cauliflower florets

garlic (about 20 grams), finely minced

(1-inch) knob ginger (about 20 grams), peeled and finely minced

coriander seed

cumin seed

turmeric

cardamom pod, smashed

(225 grams) mature spinach, curly if available (see note)

(225 grams) arugula

For the Tofu "Paneer": Adjust oven rack to center position and preheat oven to 375°F (190°C). Press tofu firmly between paper towels to remove excess moisture. Cut into 1 1/2–inch cubes and set aside. In a medium bowl, whisk together miso paste, 2 tablespoons (30ml) lemon juice, lemon zest, and 1 tablespoon (15ml) oil. Season generously with salt and pepper. Add tofu and toss to coat. Spread tofu evenly over a foil-lined rimmed baking sheet. Place in oven and bake until golden brown, about 20 minutes. Sauce may darken a little against the foil; this is fine. Set tofu aside.

Meanwhile, for the Cauliflower Purée: Combine nut milk and cauliflower in a small saucepan. Season with salt and bring to a simmer. Cook until cauliflower is tender, about 10 minutes. Purée mixture using a hand blender or countertop blender. Set aside.

For the Spinach: Heat remaining 2 tablespoons (30ml) vegetable oil in a large saucepan or saucier over medium heat until shimmering. Add garlic, ginger, and chilies and cook, stirring, until fragrant and lightly browned, about 1 minute. Add coriander, cumin, turmeric, and cardamom pod and cook, stirring, until fragrant, about 30 seconds. Add spinach and arugula or mustard greens one handful at a time, stirring and adding more as the greens wilt (see note).

Reduce heat to low and cook, stirring occasionally, until greens are fully wilted, about 5 minutes. Stir in cauliflower purée and continue to cook until greens are very tender, about 5 minutes longer. Stir in tofu cubes and heat through. Stir in remaining lemon juice, season with salt, adjust consistency with a little water if necessary, and serve.

Tofu & Broccoli Green Curry

1 (14- to 16-ounce) block firm tofu, drained

coconut oil

yellow onion, chopped

black pepper

green curry paste

(14- coconut milk

low-sodium vegetable broth

broccoli florets

lime juice

basil

Wrap the block of tofu in a few layers of paper towel, then set on a dinner plate or cutting board. Weigh it down with a heavy object like a skillet, pot, or large can while you prepare the curry.

Heat the oil in a Dutch oven or wide, high-sided skillet over medium heat until shimmering. Add the onion, ginger, and garlic. Cook, stirring often, until softened, about 5 minutes. Season with the salt and pepper and add the curry paste. Cook, stirring occasionally, until fragrant, about 2 minutes. Slowly whisk in the coconut milk, broth, and brown sugar. Bring the mixture to a simmer. Meanwhile, cut the tofu into 1/2-inch cubes.

Once simmering, add the tofu and broccoli. Simmer, stirring occasionally, until the liquid has thickened slightly, about 12 minutes. Remove from the heat and stir in the lime juice, tamari or soy sauce, and basil. Serve over rice if desired.

Recipes with Tofu