Vegan Mapo Tofu with Ground Lentils


This vegan mapo tofu is the second installment in the series of posts where I use the Absolutely Perfect Lentil Loaf in other dishes (the first post can be found here: Lentil Meatball Subs). I think it’s important to show off how versatile this can be because it’s so easy to make in bulk, freezes perfectly and is both healthy and cheap as hell. Having a freezer full of the ground lentil loaf mix makes for really quick and really satisfying dinners.

Here I use the crumbled lentil loaf in place of the traditional ground pork and it works perfectly. Not only does it replace one of the least healthy things you can eat with one of the healthiest, but pigs outperform 3 year old children in cognition tests. Stop eating them. It’s shameful and disgusting how we treat them despite having so many other, better options. One day we’ll look at eating animals the same way we look at smoking on airplanes or douching with Lysol today, things that were once totally accepted things but are now completely unimaginable.

This recipe is based off of The Woks of Life’s. I have learned and continue to learn so much from them.


Vegan Mapo Tofu with Ground Lentils

Serves 2 well, or 4 with sides


~1 tbsp neutral oil of choice

8 oz lentil loaf (recipe found here Absolutely Perfect Lentil Loaf), unglazed and crumbled

1 inch knob of ginger, peeled and diced

3 garlic cloves, peeled and diced

2 scallions, diced with greens and whites separated

1 tbsp doubanjiang or fermented broad bean paste (substitute with chili paste)

1/2 tbsp salted/fermented black beans (substitute with miso)

1 tbsp low sodium soy sauce

1 tbsp corn starch dissolved into 2 tbsp water

2/3 cup vegan chicken broth

3-4 tbsp high quality sichuan chili oil (I use this recipe)

1 pound silken tofu, sliced in half horizontally then cubed

In a skillet over medium heat, add the ginger, garlic, scallion whites, doubanjiang and salted black beans. Saute until fragrant, then stir in the crumbled lentil loaf. Add the soy sauce and chicken broth and bring to a high simmer, then stir in the corn starch/water slurry. Let thicken slightly, then carefully add the cubed silken tofu. Push backwards to stir, don’t drag it forward to avoid breaking the cubes, and let simmer for 5 minutes. Garnish with scallion greens. Serve with rice


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