This Miso Mapo Tofu Recipe Is:
- Loaded with Vegetables
- Vegan, Gluten Free, and SO Good!
Frozen Bell Pepper Recipes For the Win!
I used a few frozen veggies for this recipe instead of fresh produce – like bell peppers, ginger, and mushrooms (yes, you can freeze mushrooms!). Frozen produce is a great option for finding fresh and flavorful vegetables in the off season. By using freezer ingredients, I can stock up when they are on sale, and use them in all kinds of great dishes. It saves me a trip to the store, and I can add amazing veggies right into the recipe. Frozen vegetables are often picked at peak ripeness, so they are a much better option than canned. Check out all myrecipes that use Freezer Ingredients on The Herbeevore – great for those nights when you want dinner ready fast! And check out myTop 125 Plant-Based Pantry Staples for long-lasting staples that I always keep on hand.
What’s In this Mapo Tofu with Miso Paste?
- Peanut Oil: or other light high-oleic oil for cooking over high heat, this peanut oil is perfect for quick frying foods at a high temperature… and won’t break down or over heat like other heavier oils will.
- Bell Pepper: If you don’t have fresh peppers, these sweet roasted red peppers are a great substitute! I love adding them to breakfast bakes, sandwiches or wraps, and soups.
- Mushrooms: help to give the stew its dark color. If you don’t have fresh mushrooms,these dried mushrooms are actually amazing to toss into the soup. I always keepsome dried mushrooms on hand in my pantry for stews like this.
- Reduced Sodium Vegetable Stock or Bouillon: I love this low sodium vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed.
- Shelf Stable Tofu – I have been LOVING these shelf-stable tofu packs from Amazon. I literally have 3 cases of them in my pantry as we speak. They are an inexpensive and healthy way to get some plant protein in. The texture of this extra firm tofu is perfect for this recipe, no pressing required!
- Tamari: tamari is a gluten-free version of soy sauce.Tamari has a bright salty flavor, and adds a really nice depth of umami to this dish. If I am cooking for a crowd, I alwaysuse this tamari in my recipes just in case anyone at the table has a gluten allergy, so everyone can enjoy this meal.
- Light Sweet Miso Paste – I love thislight and sweet miso paste, I keep a few packs in my pantry for recipes when I want to add a little umami flavor in a pinch. Miso is a paste made from lightly fermented soy beans, and is a classic in soups and asian dishes. I use this light sweet miso paste, and it adds the perfect amount of flavor to this soup! It also lasts forever in your fridge or pantry, so I always keep a few around!
- Agave Syrup: I really like using this raw organic agave syrup because it’s a natural and sustainable sweetener, plus it isridiculously inexpensive online so I always keep a few of these bottles in my pantry.
- Sriracha – for a little heat! We go through this sriracha like crazy, its great on soups, curries, and noodle bowls like these curry noodles.
Is This Authentic Mapo Tofu?
Other Healthy Savory Silken Tofu Recipes You’ll Love!
Get the Same Ingredients For My Miso Mapo Tofu Recipe:
As always, if you make this vegan and gluten free mapo tofu recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
Miso Mapo Tofu (Vegan, GF)
- 1 tablespoon peanut oil
- 1 onion sliced
- 1 inch knob ginger grated
- 4 cloves garlic
- 1 cup bell peppers sliced
- 2 cups mushrooms sliced
- 2 cups vegetable stock
- 1 12 ounce package tofu crumbled
- 1 tablespoon tamari or soy sauce if not GF
- 1 tablespoon miso paste
- 1 teaspoon agave syrup
- 1 teaspoon sriracha optional for heat
- In a pot, heat the peanut oil over medium heat. Add the onion, ginger, and garlic and saute for 4 to 5 minutes until the veggies begin to soften.
- Add the remaining ingredients and cook on low heat for 20 minutes until the peppers are cooked through
- Serve over rice and enjoy!
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