Vegetarian Mapo Tofu with Spinach Recipe

Vegetarian Mapo Tofu with Spinach

Read below for the Vegetarian Mapo Tofu with Spinach recipe from Tracy, Dana, Lori & Corky Pollan’s new cookbook, Mostly Plants: 101 Delicious Flexitarian Recipes from the Pollan Family

3 tablespoons vegetable oil

1 ½ tablespoons fermented black beans

3 dried red chile peppers (½ teaspoon crushed red pepper flakes)

1 tablespoon chile bean sauce (toban djan)

1 tablespoon grated fresh ginger

2 cloves garlic, minced

2 cups sliced stemmed shitake mushrooms

1 tablespoon low-sodium soy sauce

1 teaspoon toasted sesame oil

1 teaspoon rice vinegar

1 teaspoon ground Sichuan peppercorns (if not available, use ¼ teaspoon freshly ground black pepper)

1 ½ cups low-sodium vegetable broth

One 14-ounce package soft organic tofu (if not available, use medium-firm; do not use silken), drained between paper towels and cut into 1-inch cubes

1 tablespoon cornstarch, dissolved in 3 tablespoons cold water

2 ½ cups firmly packed baby spinach

4 scallions, thinly sliced, green and white parts separated

cooked noodles or rice of your choice, for serving

1. In a wok or deep skillet over medium-high heat, heat the vegetable oil until shimmering. Add the fermented black beans, chile peppers, and chile bean sauce. Cook, stirring, for about 1 minute. Add the ginger and garlic and stir. Add the mushrooms, soy sauce, sesame oil, vinegar, and Sichuan peppercorns and mix well. Add the broth and cook, stirring, for 2 minutes.

2. Carefully add the tofu and gently mix with a wooden spoon. While stirring, slowly pour in the cornstarch mixture and stir to incorporate. Add the spinach and stir, then add the scallion whites and cook for 3 minutes more, or until the sauce is thick and glossy.

3. Place a serving of cooked noodles or rice into individual serving bowls, ladle the tofu on top, garnish with the scallion greens, and serve.

Books purchased through our links may earn us affiliate revenue.