What else can I use for the slurry besides cornstarch?

When I'm running low on cornstarch, I reach for potato starch. Same thickening properties. Other good alternatives are arrowroot powder and tapioca starch.

Can I make the entire dish ahead of time?

Unfortunately, no. The main reason is that sauces thickened with cornstarch don't hold their gooey texture for long. It's best to make mapo tofu right before serving it. That way it's hot, thick and rich in color. If you have leftovers, you can save them for a day or two - but the texture reverts.

What cooking steps can I get done ahead of time?

This is how I prep for vegan mapo tofu whenever I make it: About an hour before I start cooking, I soak the dried shiitake mushrooms (since it takes them at least 30 minutes to rehydrate). I chop all my veggies and have the sauces and spices measured and ready to add to the wok. If I'm feeling extra motivated, I will also make some rice in the rice cooker so everything is ready to be served at the same time.

The Best Vegan Mapo Tofu (麻婆豆腐)

Description

My vegan mapo tofu is packed with savory and pungent Szechuan flavors. One of my favorite recipes of all time (I always go back for seconds).

Ingredients

Units Scale

1 ounce dried shiitake mushrooms, soaked in 3 1/2 cup water for at least 30 minutes
7 ounces button mushrooms, finely chopped
2 tablespoons vegetable oil
1 tablespoon garlic, peeled and minced
1 tablespoon ginger, peeled and minced
1 large leek, sliced in half lengthwise – and then thinly sliced on the bias (diagonally)
1 pound silken tofu, drained and sliced into 1-inch cubes

For the sauce:

2 tablespoons gochujang
2 tablespoons soy sauce
3 tablespoons spicy chili crisp
1 teaspoon kosher salt
1 teaspoon gochugaru
2 1/2 tablespoons cornstarch mixed with 2 1/2 tablespoons water

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Instructions

Prepare the mushrooms. Soak dried shiitakes in water for at least 30 minutes. Then take rehydrated shiitake mushrooms out of the water and set the water aside. You will need the mushroom water for the sauce. Squeeze the shiitake mushrooms to remove excess water and finely chop them. Add them to the bowl with the chopped button mushrooms.
Cook mushrooms, then aromatics. In a wok or large pan over medium high heat, add oil and mushrooms. Stir and cook for 8 minutes. Then add garlic, ginger and leeks, stir and cook for 4 additional minutes. Transfer vegetables to a bowl and set aside. Return the pan to the stovetop.
Heat the sauce. Add gochujang, soy sauce, spicy chili crisp, salt and gochugaru to the pan and stir until the ingredients are mixed and heated through and beginning to bubble (about 1 minute).
Add veggies and mushroom water. Return vegetables to the pan and add mushroom water. Stir well and bring to a boil. Once boiling, lower the heat to a simmer.
Thicken the sauce. Give the cornstarch mixture a quick stir and add to the sauce while stirring. The mapo tofu should thicken up in 20-30 seconds
Add tofu, season and serve. Add tofu cubes, Szechuan peppercorns and stir well to coat the cubes. Cook for 1 final minute. Serve with white rice.

Notes

Mapo tofu is best eaten the day of. But leftovers can be refrigerated for up to 2 days. The texture won’t be gooey anymore but the flavors will still be delicious.

Nutrition

Serving Size: 1 serving
Calories: 159
Sugar: 3.9g
Sodium: 758mg
Fat: 9.5g
Saturated Fat: 1.5g
Unsaturated Fat: 1.6g
Trans Fat: 0g
Carbohydrates: 13.4g
Fiber: 1.3g
Protein: 5.6g
Cholesterol: 2.3mg