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Mushroom Mapo Tofu Recipe

Mushroom Mapo Tofu Recipe

Photos of Mushroom Mapo Tofu Recipe

How To Make Mushroom Mapo Tofu

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Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



  • 1 pound firm tofu, cubed
  • 8 ounces mushrooms, sliced
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons doubanjiang (spicy broad bean paste)
  • 1 tablespoon soy sauce
  • 1 teaspoon Sichuan peppercorns, crushed
  • 1 cup vegetable broth
  • 1 tablespoon cornstarch, mixed with 2 tablespoons water
  • 2 green onions, thinly sliced
  • Steamed rice, for serving


  1. In a large pan, heat the vegetable oil over medium heat. Add the garlic and ginger, and sauté until fragrant, about 1 minute.

  2. Add the doubanjiang and stir-fry for another minute.

  3. Add the mushrooms and tofu, and cook for 3-4 minutes, until mushrooms start to soften.

  4. Stir in the soy sauce, Sichuan peppercorns, and vegetable broth. Bring to a simmer and let it cook for 10 minutes, stirring occasionally.

  5. Add the cornstarch mixture and cook for another 2 minutes, until the sauce thickens.

  6. Garnish with green onions and serve hot over steamed rice.


  • Calories : 256kcal
  • Total Fat : 15g
  • Saturated Fat : 2g
  • Cholesterol : 0mg
  • Sodium : 735mg
  • Total Carbohydrates : 15g
  • Dietary Fiber : 4g
  • Sugar : 4g
  • Protein : 19g
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