Mapo Tofu with Shiitake Mushrooms
Mapo tofu, a classic Sichuan dish, is a flavorful and satisfying meal that can be made in just minutes with an air fryer. The crispy tofu is tossed in a savory sauce made with shiitake mushrooms, onion, garlic, ginger, chili sauce, coconut aminos, and chicken broth. This dish is a great way to use up leftover tofu, and it's also a good source of protein and vegetables.
Mapo tofu is a dish that has been around for centuries, and there are many different stories about its origins. One popular story is that it was created by a woman named Chen Mapo, who ran a small restaurant in Chengdu, China. Chen Mapo was known for her delicious tofu dishes, and one day she decided to experiment with a new recipe. She added some shiitake mushrooms, onion, garlic, ginger, and chili sauce to her tofu, and the result was a hit with her customers. The dish quickly became known as mapo tofu, and it is now one of the most popular Sichuan dishes in the world. There are many different ways to make mapo tofu, but the basic ingredients are always the same. Tofu is the main ingredient, and it is usually cut into small cubes. The tofu is then fried or steamed until it is golden brown and crispy. The sauce is made with a variety of ingredients, including shiitake mushrooms, onion, garlic, ginger, chili sauce, coconut aminos, and chicken broth. The sauce is simmered until it is thickened and flavorful, and then the tofu is added to the sauce. Mapo tofu is typically served with rice, and it can also be garnished with green onions or cilantro.
Mapo Tofu with Shiitake Mushrooms Mapo Tofu with Shiitake Mushrooms Mapo Tofu with Shiitake Mushrooms Mapo Tofu with Shiitake Mushrooms
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • 1 package extra firm tofu, pressed and cut into 1-inch cubes
  • 1 tablespoon coconut oil or avocado oil
  • 1/2 pound shiitake mushrooms, stems removed and thinly sliced
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ground ginger
  • 1 tablespoon paleo-friendly chili sauce
  • 1/4 cup coconut aminos
  • 1/4 cup chicken broth or vegetable broth
Instructions
  1. Preheat air fryer to 400°F (200°C).
  2. Toss tofu with 1/2 tablespoon coconut oil and spread in a single layer in air fryer basket.
  3. Cook for 10-12 minutes, or until golden and crispy.
  4. Heat remaining coconut oil in a skillet over medium heat.
  5. Add shiitake mushrooms, onion, garlic, and ginger and cook until softened.
  6. Stir in chili sauce, coconut aminos, and chicken broth.
  7. Bring to a simmer and cook for 5 minutes, or until sauce has thickened.
  8. Add crispy tofu to sauce and stir to coat.
Why It Works
  • The air fryer gives the tofu a crispy exterior and a tender interior.
  • The combination of shiitake mushrooms, onion, garlic, ginger, chili sauce, coconut aminos, and chicken broth creates a flavorful and complex sauce.
  • The dish is easy to make and can be customized to your own taste preferences.