Meat-free, Grilled Tofu and Mushroom Mapo Doufu

Meat-free, Grilled Tofu and Mushroom Mapo Doufu

This is a hearty, meat-free mapo doufu dish with grilled tofu and mushrooms.

Ingredients: 2 servings

Grilled tofu
1 block
Shimeji mushrooms
1 packet
Chinese chives
2~3 stalks plus
◇Vegetable oil
1 tablespoon
◇Green onion or scallion
1/2 stalk (finely chopped)
◇Garlic (grated)
1 clove's worth
◇Ginger (grated)
1 scant teaspoon
2/3 teaspoon
◆Red miso
2 teaspoons
◆Oyster sauce
1 teaspoon
1 tablespoon
◆Soy sauce
1 tablespoon
◆Shaoxing wine (or sake)
1 tablespoon
Katakuriko slurry
1 teaspoon starch + 1 tablespoon water
Sesame oil
1 teaspoon
as much as you like
Sansho pepper
to taste


1. Break the grilled tofu up into bite-sized pieces with your hands. Lightly drain in a sieve lined with paper towels.
2. Divide the mushrooms into small bunches. Cut the chives into 1 cm pieces.
3. Place the ◇ ingredients in a pan and cook over low heat. Once the ingredients are aromatic, add the doubanjiang and stir-fry patiently to bring out the spices.nanns
4. Add the mushrooms and stir-fry, then add the ingredients marked with a ◆ and simmer. Add the drained tofu and simmer for a little while longer.
5. Add the chives and as well as the katakuriko slurry. Drizzle in the sesame oil and heat through for about a minute. Garnish with ra-yu and sansho pepper if you like. Done!

Story Behind this Recipe

I like mapo dofu.