Vegetarian Mapo Tofu (20 Minutes) - Tiffy Cooks (2024)

FAQs

Should mapo tofu be soupy? ›

There are many different variations of Mapo Tofu. Some prefer it is more “watery,” some like it more of a gravy texture, while some also prefer it as a stir-fry. The best part about homecooked meals is you can adjust all of this to your liking!

This meatless version with fresh shiitake mushrooms is completely satisfying, and surprisingly easy to make. For the best texture, use soft tofu rather than firm, taking care to cook it gently to keep it from crumbling.

Homemade Vegetarian Mapo Tofu (2 cups) contains 18g total carbs, 11.6g net carbs, 28g fat, 21g protein, and 377 calories.

If you're boiling the tofu on the hob, 5-10 minutes will suffice. The longer you simmer, the more seasoned your tofu will be. If you're pouring boiling water over tofu, without an additional heat source, leave it for 15-20 minutes.

It may seem counterintuitive to add water to something you're trying to dry out, but boiling water will actually cause the tofu to squeeze out more moisture, bringing it to the surface and making it easier to blot off, while the salt gently seasons the slices.

Chinese mapo tofu is made with a soybean paste called doubanjiang. In Korean mapo tofu, this doubanjiang is substituted with a mixture of gochujang and doenjang.

Ground pork stir fried with silken tofu in a rich, mildly spicy and deeply flavorsome sauce. Mapo Tofu is a classic Chinese dish full of protein, but this one is healthier as there's less of the chillies and oil. It's very easy to make and great for meal prep too.

1 bowl of mapo tofu contains 505 Calories. The macronutrient breakdown is 15% carbs, 64% fat, and 21% protein. This is a good source of protein (50% of your Daily Value), potassium (9% of your Daily Value), and calcium (26% of your Daily Value).

Skinless, boneless chicken breast provides around 165 calories per 100 grams, making it a relatively lean option. Darker cuts may have a slightly higher calorie content. Tofu generally boasts a lower calorie content compared to many cuts of meat. Firm tofu, a common type, provides around 144 calories per 100 grams.

Put something heavy such as a frying pan on top, weight it down further with cans and jars, and leave for 30 mins. The tofu will be about two-thirds its original thickness, and up to 100ml water will have been removed.

Can you press tofu in 15 minutes? ›

Wrap the tofu in a clean dish cloth (or a few layers of paper towels). Place in a colander in the sink. Place heavy objects on top - jars, containers, books - whatever you have laying around! Wait 15 minutes in a hurry, or 30 minutes or more if you have the time.

Overcooked tofu is rubbery and dry (not great). In my experience, newbies to eating tofu prefer a firmer tofu texture (well done) at first.

Lots of recipes out there say you can use firm or medium tofu and of course, you can, but if you're going for an authentic mapo tofu, go for soft tofu. The tofu should be smooth and jiggly and almost break apart the moment your chopsticks touch them.

This excess water can cause the tofu to crumble when you cook it, and it will also have a hard time crisping up. But when you press tofu, you remove the excess moisture. It takes on a chewier, firmer texture, which makes it super satisfying to eat and less likely to fall apart.

Add the cornstarch slurry to the wok or skillet and stir gently to thicken the sauce. Simmer for another minute or until the sauce has thickened to your liking. 8. Serve the Mapo Tofu hot, garnished with sliced green onions, alongside cooked white rice.

Make sure you select the right texture.

In grocery stores, it ranges from silken to extra-firm. Soft silken tofu would be my choice for blending into desserts or slicing into miso soup, but if you're serving it as a main dish or topping it onto bowls, extra-firm is what you'll need.