Easy Japanese-Style Vegan Mapo Tofu Recipe

Step 1

Make dashi: Soak dried shiitake mushrooms in water for more than one hour.

Step 2

Cut vegetables: Chop scallions, ginger, and garlic finely. Squeeze the dried shiitake mushrooms, remove the stems, and chop them finely.

Step 3

Cut tofu: Cut tofu in half, cut one half into bite-size pieces, and leave the other half as it is.

Step 4

Dashi soup: Put all seasonings into a small bowl, mix, and add dashi to make a dashi soup.

Step 5

Cook vegetables: Put sesame oil in a frying pan, heat on low heat, add garlic, ginger, doubanjiang and cook until fragrant.

Step 6

Add shiitake and tofu: Add tofu (the one not cut), chopped shiitake, and stir fry scrambling tofu over medium heat for 2-3 mins.

Step 7

Simmer: Put the dashi soup and the rest of the tofu, bring to a boil and simmer on low heat for about 3 mins.

Step 8

Finish: Add chopped scallions and stir lightly.