Yeo Kyung-ok's Mushroom Mapo Tofu

Name: Yeo Kyung-ok's Mushroom Mapo Tofu
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Silken tofu 1 block; Shiitake mushroom 2 pieces; Enoki mushroom 1/2 bunch; Button mushroom 2 pieces; Green onion 1/2 bunch; Garlic 3 cloves; Ginger a little; Chili oil 4 tablespoons; Rice wine 1 tablespoon; Soy sauce 1 tablespoon; Doubanjiang 1 tablespoon; Sugar 1 teaspoon; Plant-based shiitake mushroom sauce 1/2 tablespoon; Water 1 cup; Cornstarch slurry a little

A plant-based style mapo tofu made with three colorful mushrooms instead of meat, resulting in a clean and chewy texture.

🙋 Recommended for

⭐ Those who prefer mild, comforting, and healthy Chinese home-style meals without harsh or irritating flavors
⭐ Individuals managing weight or seeking a nutritious diet who want to enjoy plant-based protein and fiber in a delicious way

15 min Difficulty Easy Meat & mains

Main ingredients 🥩

Silken tofuShiitake mushroomEnoki mushroomButton mushroomGreen onionGarlicGingerChili oilRice wineSoy sauceDoubanjiangPlant-based shiitake mushroom sauce

Tags 🏷️

Vegan cooking Vegetable dish Healthy meal

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

Silken tofu 1 block
Shiitake mushroom 2 pieces
Enoki mushroom 1/2 bunch
Button mushroom 2 pieces
Green onion 1/2 bunch
Garlic 3 cloves
Ginger a little
Chili oil 4 tablespoons
Rice wine 1 tablespoon
Soy sauce 1 tablespoon
Doubanjiang 1 tablespoon
Sugar 1 teaspoon
Plant-based shiitake mushroom sauce 1/2 tablespoon
Water 1 cup
Cornstarch slurry a little

Recipe 🍳

Cut silken tofu, shiitake mushroom, enoki mushroom, and button mushroom into 1.5cm cubes. Finely chop green onion, garlic, and ginger.
Blanch the cubed tofu briefly in boiling water to remove internal moisture and firm up the texture.
Heat chili oil in a pan, then sauté chopped green onion, garlic, and ginger to create a fragrant aromatic base.
Add the prepared three types of mushrooms and stir-fry until well combined, then add rice wine and soy sauce for authentic Chinese flavor.
Add 1 tablespoon doubanjiang and mix thoroughly with the mushrooms, then pour in 1 cup of water and simmer the sauce slightly.
Season the sauce with sugar and plant-based shiitake mushroom sauce, then gently fold in the blanched silken tofu without breaking it apart, and simmer together.
Gradually add cornstarch slurry to thicken the sauce to desired consistency, stirring until the sauce evenly coats everything, then finish by drizzling a little chili oil on top.

Dice tofu and mushrooms, and blanch the tofu in boiling water before use.
Sauté aromatics in chili oil, then add mushrooms, rice wine, soy sauce, doubanjiang, and water in sequence and bring to a boil.
Adjust seasoning, add blanched tofu, simmer together, then thicken with cornstarch slurry.

Cooking tips 💡

Blanching the silken tofu in boiling water beforehand prevents it from breaking easily and removes excess moisture, allowing the sauce to adhere more deeply and evenly.
If not following a strict vegan diet, you can substitute the plant-based shiitake mushroom sauce with an equal amount of store-bought oyster sauce for a richer umami flavor.

Shop ingredients on Coupang(Ad)

Silken tofu Shiitake mushroom Enoki mushroom Button mushroom Green onion Garlic Ginger Chili oil Rice wine Soy sauce Doubanjiang Plant-based shiitake mushroom sauce

YouTube

Baek Jong-won's All-Purpose Sauce Mapo Tofu

An ultra-simple mapo tofu with a thick, spicy, Chinese restaurant-style flavor using Baek Jong-won's all-purpose sauce and a spoonful of doenjang, without doubanjiang.

15minEasyMeat & mains

tofuground porkdoenjanggreen onioncornstarch

super easyspicyChinese-style