Vegan Mapo Tofu Recipe | Kikkoman Corporation
Vegan Mapo Tofu is a deep-flavored dish featuring shiitake mushrooms instead of meat. Kikkoman Soy Sauce is incorporated to ensure a well-seasoned and rich flavor, elevating this classic.
Ingredients
- roughly chopped shiitake mushrooms - approx. 14 (200 g / 7.1 oz.)
- Kikkoman Soy Sauce - 1 & 1/3 Tbsp
- diced firm tofu - 2 blocks (600 g / 21.2 oz.)
- Kikkoman Soy Sauce - 2 Tbsp
- minced ginger - 2 knobs (20 g / 0.7 oz.)
- minced garlic - 2 cloves (20 g / 0.7 oz.)
- chopped negi / Japanese long onion - 2/3 stalks (60 g / 2.1 oz.)
- sesame oil - 2 Tbsp
- doubanjiang / chili bean paste - 2 tsp
- gochujang / fermented red chili paste - 2 tsp
- tian mian jiang / sweet fermented paste - 2 tsp
- dashi / kombu broth - 200 ml (6.7 fl. oz.)
- rayu / Japanese chili oil - 1 tsp
- Kikkoman Soy Sauce - 1 Tbsp
- potato starch / katakuriko - 1 tsp (dissolved in 3 times the amount of water*)
- chopped green onions / bannonegi, aonegi - as desired
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