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Korean style vegan Mapo tofu

Prep time: 10 minutes

Cook time: 15 minutes

Servings: 4


-1 package firm or extra firm tofu

-6oz shiitake mushrooms, finely diced

-1/2 medium onion, finely diced

-2 scallions, finely chopped

-1 tbsp garlic, minced

-1/4 green bell pepper, finely diced

-1/2 red bell pepper, finely diced

-2 tbsp neutral cooking oil (can use chili oil for an extra kick of spice)

-2-3 tbsp gochugaru

-pinch of salt

-2 tbsp soy sauce

-1 tbsp deonjang

-1 tbsp gochujang

-1 tsp sesame oil

-2 tsp sugar

-1 tbsp corn starch (made into a slurry by adding 2 tbsp of water in a small bowl and mixed)

-rice, to serve over


  1. Prepare the vegetables as directed and put them in separate piles/bowls. Take the tofu out of the container, drain, and then pat dry with a paper towel. Cut the tofu into 1/2-inch thick cubes.

  2. In a large pan or wok, put on medium-high heat. Once hot, pour in the oil. Add the onion, 1/2 of the chopped scallion, garlic, and gochugaru. Stir fry until fragrant, for about 2-3 minutes.

  3. Add the minced mushrooms and a pinch of salt next. Cook for another 3 minutes or until they have released some of their water and it has reduced by half. Add the soy sauce, doenjang, gochujang, and sugar to the wok. Stir well until combined. Then add the peppers and cook till softened.

  4. In the wok, add 1 1/2 cups water and bring to a boil. Next, add the tofu and stir gently so tofu does not break. Cook for about 5 minutes. While it is cooking, make the cornstarch slurry.

  5. Once the 5 minutes is up, add the slurry. Make sure it is stirred well before adding so that it doesn't create clumps. Slowly pour in the slurry while stirring. This will thicken the sauce.

  6. Taste and add ingredients as needed to suit your taste. Cook for 1 more minutes. Garnish with scallions, serve over rice and enjoy!

*Tip: Sine this is typically made in a wok on higher heat, you want to prep all the vegetables and tofu beforehand so the dish comes together quickly.

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