Miso Mapo Tofu is a delicious and easy rice dish influenced by a pork dish found in Chinese and Japanese cuisine using silken tofu and minced mushrooms. This plant-based recipe also traditionally uses whole sichuan and doubanjiang, a spicy fermented bean paste, but we decided to use ground sichuan, miso, and spicy chili flakes.

Ingredients

Time: 35 minutes Serves: 3-4

Miso Mapo Tofu

• 1 package soft silken tofu, cubed
• 1 heaping Tbs red miso paste
• 1/4-1/2 tsp chili flakes
• 1/2 tsp ground cumin
• 1 tsp ground ginger
• 1/2 tsp ground Sichuan pepper
• 1 cup vegetable broth
• 1 Tbs sesame oil
• Dash of rice vinegar
• 1 Tbs soy sauce
• 2 tsp corn starch + 1 tsp water, mixed
• 3 green onions, chopped
• 2-3 garlic cloves, minced
• 1/2 yellow onion, thinly sliced
• 4 oz mushrooms, minced

Directions

1. Begin by preparing the mushrooms and onions.
2. In a skillet, set heat to medium-high.
3. Once hot, add the sesame oil and begin sautéeing the onions until translucent, about 5-7 minutes.
4. Then, add the mushrooms and stir for another 5-7 minutes. Add in the soy sauce and rice vinegar and reduce heat to medium.
5. Meanwhile, bring the vegetable broth to a boil in a small pot and add chili flakes, ginger, cumin, and sichuan.
6. Mix the cornstarch and water in a separate small bowl until it forms a somewhat watery paste.
7. In another small bowl, add the miso paste.
8. After the vegetable broth has come to a boil, turn off the heat. Transfer some of the broth to the bowl with miso paste and stir until it is a watery paste.
9. Combine the broth, miso mix, and cornstarch mix in with the onions and mushrooms.
10. Stir together until the sauce begins to thicken.
11. Then, carefully fold in the cubed silken tofu and top with green onions.
12. Remove from heat, serve over rice, and enjoy!

Nutrition Information

Nutrition Disclaimer

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