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Vegan Mapo Tofu

Japanese vegan mapo tofu made with dried shiitake mushrooms and king trumpet mushrooms.
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Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine Chinese, Japanese
Servings 2

Equipment

  • 1 Soup jar
  • 1 measuring cup
  • 1 Fring pan
  • 1 Pot

Ingredients
  

  • 450 ml Water filtered
  • 2 Dry shiitake mushrooms
  • 400 g  Silken Tofu
  • 100 g King trumpet
  • 10 g Ginger
  • 3 Mitsuba （Japanese chervil）
  • 2 tbsp Dashi Miso（I’ll put link in the blog. )or Miso
  • 2 tbsp Sesame oil
  • 1 tbsp Beet sugar
  • 1 tbs Shio koji or pinch of salt
  • 1~2 tsb Doubanjiang
  • 400 g Dried shiitake mashrooms soup stock
  • 1 tbsp Potato starch
  • 2 tbsp Water

Instructions
 

  • First of all, take theinstant shiitake soup stock in preparation.
  • Breakthe shiitake mushrooms and wash them lightly.
  • Put shiitake mushrooms in a pot and pour boiling water.
  • The shiitake mushrooms will soften after about 1 hour with the lid on.
  • The instant shiitake soup stock is completed.
  • Cut these into small pieces. Also cut the king trumpet.
  • Cut the tofu into squares and put it in boiling water once. This will remove the tofu odor. And the tofu becomes warm.
  • Make mapo tofu sauce. Fry sesame oil, ginger and doubanjiang in a frying pan.
  • Add small pieces of king trumpet and shiitake mushrooms and fry well. Add shiitake mushroom stock,sugar, miso and Shio Koji and mix well.
  • Once mixed, add tofu and mix gently.
  • Turn off the heat, addwater-soluble potato starch, and heat again.
  • When it becomes thick, it iscomplete.
Keyword Fermented food, Healthy recipe, Japanese food, Miso, Shio Koji