This White Chicken Chili is the perfect combination of beans and chicken, with just a little bit of heat from green chiles. It’s easy to make and ready in just 30 minutes!
The post Easy White Chicken Chili appeared first on The Stay At Home Chef.
This White Chicken Chili is the perfect combination of beans and chicken, with just a little bit of heat from green chiles. It’s easy to make and ready in just 30 minutes!
This White Chicken Chili is the perfect combination of beans and chicken, with just a little bit of heat from green chiles. It’s easy to make and ready in just 30 minutes!
The post Easy White Chicken Chili appeared first on The Stay At Home Chef.
This White Chicken Chili is the perfect combination of beans and chicken, with just a little bit of heat from green chiles. It’s easy to make and ready in just 30 minutes!
When the leaves start to change colors and it gets a bit cooler outside, I think of one thing: pumpkin recipes! If you’re looking for a quick, cozy meal that’s ready in under 10 minutes my Pumpkin Mac and Cheese in a Mug is here to save the day! It’s cheesy, creamy, and has just a…
When the leaves start to change colors and it gets a bit cooler outside, I think of one thing: pumpkin recipes! If you’re looking for a quick, cozy meal that’s ready in under 10 minutes my Pumpkin Mac and Cheese in a Mug is here to save the day! It’s cheesy, creamy, and has just a hint of pumpkin, making it the ultimate cozy dish. Plus, it’s so easy that even kids can help make it!
Minimal Cleanup: You only need a mug and a spoon, making it a low-effort, quick clean-up meal.
Kid-Friendly: Little ones love this cheesy goodness! It’s a great way to get in some pumpkin (and its nutrients) without them even noticing. Looking for similar mac and cheeses that add some veggies? Try Green Mac and Cheese or Butternut Squash Macaroni and Cheese.
Perfect Portion: Whether it’s a snack, lunch, or light dinner, this mac and cheese in a mug serves just the right amount.
The Ingredients
Small Pasta: Fusilli and macaroni are perfect for this recipe, but any small pasta works. Fusilli’s ridges hold the cheesy sauce, while macaroni gives you that classic mac and cheese vibe.
Milk of Choice: This adds creaminess to the dish. You can use whatever milk you have on hand—dairy or non-dairy, like almond milk or oat milk. It helps make the sauce smooth and rich.
Pumpkin Purée: Pumpkin is the star ingredient here! It adds a mild, sweet flavor, plus some extra creaminess without needing butter or cream. Bonus: it’s packed with vitamins A and C, fiber, and antioxidants.
Shredded Cheese: Cheddar is a classic for mac and cheese, but feel free to experiment with mozzarella, gouda, or a blend.
Substitutions and Variations
Pasta: While macaroni is a classic choice, you can use any small pasta like fusilli or shells. Whole wheat or gluten-free pasta works just as well for a healthier or gluten-free option.
Cheese: Use cheddar for a sharp, cheesy flavor, or swap it for mozzarella, gouda, or a Mexican blend if you like experimenting with different tastes.
Milk: Any milk will work—almond, soy, or oat milk are great dairy-free alternatives. Make your own Homemade Almond Milk or Homemade Oat Milk if you feel!
Step 1: Cook pasta and water for 1:30-2 minutes in a 10 ounce mug stopping a few times towards the end to stir to prevent water from boiling over.
Step 2: Add milk, pumpkin puree and salt and and continue cooking for 1-2 minutes stopping to stir occasionally. Cover and allow to rest for 3-5 minutes. Check pasta to make sure it’s cooked through.
Step 3: Stir in cheese, cover for 1 minute until melted and serve. The macaroni and cheese will continue to thicken the longer it sits.
Tips and Tricks
Stir Often: To prevent the water from boiling over, stir every 30 seconds while the pasta cooks. This also ensures even cooking.
Let It Rest: Letting the mac and cheese sit for a few minutes covered helps the pasta soak up the liquid, making the sauce thicker and creamier.
Watch Your Microwave: Every microwave is different, so adjust the cooking time based on your microwave’s power to avoid overcooking.
Kid-Friendly: Kids will love the cheesy goodness, and it’s a fun recipe they can help with!
FAQs
Can I make pumpkin mac and cheese recipe dairy-free?
Yes! Use a plant-based milk like almond or oat milk and a dairy-free cheese to keep it just as creamy and delicious!
Can I make this pumpkin mac and cheese on the stovetop?
Sure! I would boil the pasta to al dente, then drain and return to the pot. Add the milk and pumpkin purée to the pot over medium heat until warmed through. Then stir in the shredded cheese until it’s melted and creamy.
The fact that I keep milk, pasta, cheese and pumpkin on hand at all times is a bonus to the ease of making this mug pumpkin mac and cheese. It’s the ultimate fall comfort food that’s quick, easy, and kid-approved, making it perfect for busy weeknights or a cozy snack. Let me know what you think of this recipe by leaving a comment and rating below!
Cook pasta and water for 1:30-2 minutes in a 10 ounce mug stopping a few times towards the end to stir to prevent water from boiling over.
Add milk, pumpkin puree and salt and and continue cooking for 1-2 minutes stopping to stir occasionally. Cover and allow to rest for 3-5 minutes. Check pasta to make sure it’s cooked through.
Stir in cheese, cover for 1 minutes until melted and serve.
Video
Notes
Stir Often: To prevent the water from boiling over, stir every 30 seconds while the pasta cooks. This also ensures even cooking.
Let It Rest: Letting the mac and cheese sit for a few minutes covered helps the pasta soak up the liquid, making the sauce thicker and creamier.
Watch Your Microwave: Every microwave is different, so adjust the cooking time based on your microwave’s power to avoid overcooking.
Kid-Friendly: Kids will love the cheesy goodness, and it’s a fun recipe they can help with!
This vegan sheet-pan dinner is so delicious! Succotash is baked in the oven along with flavorful, crispy baked tofu. A quick, healthy dinner highlighting your garden bounty!
This vegan sheet-pan dinner is so delicious! Succotash is baked in the oven along with flavorful, crispy baked tofu. A quick, healthy dinner highlighting your garden bounty!
Looking for a delicious, meat-free meal that’ll satisfy even the pickiest eaters in your family? This Vegetarian Crunchwrap Supreme is your answer! It’s loaded with crispy tofu, fresh veggies, melty cheese, and a zesty sauce, all wrapped up in a warm tortilla. It’s way better (and healthier) than anything you’ll get at a fast food…
Looking for a delicious, meat-free meal that’ll satisfy even the pickiest eaters in your family? This Vegetarian Crunchwrap Supreme is your answer! It’s loaded with crispy tofu, fresh veggies, melty cheese, and a zesty sauce, all wrapped up in a warm tortilla. It’s way better (and healthier) than anything you’ll get at a fast food chain.
Easy to make: This crunchwrap might look intimidating, but it’s actually really easy to make (and even more fun to eat!).
Perfect Texture: The crunchy tortilla in the middle adds texture, and the cheesy, seasoned tofu filling is so satisfying that even meat-lovers will be coming back for more!
Kid-friendly: This recipe is great for kids because it’s fun to make and easy to eat since it’s hand held! Mine all love to assemble their own personal crunchwrap so they can have their favorite veggies wrapped inside.
Fast food alternative: When it comes to healthy meals for my family, fast food doesn’t usually make the list. I love creating healthy homemade versions of fast food favorites, and this Vegetarian Crunchwrap Supreme is a perfect alternative to the traditional fast food crunchwrap!
The Ingredients
For the Crunchwrap:
Tofu: Extra firm tofu is a great meat substitute. Make sure to drain and press it well for the best texture. Looking for more recipes with tofu? Try my Sweet Gingery Tofu, Mapo Tofu and delicious Chocolate Tofu Pudding!
Tortillas: You’ll need both a large flour tortilla and a small corn or flour tortilla for that perfect crunch.
Cheese: A mix of Mexican shredded cheese like Monterey Jack, mozzarella, and cheddar adds a melty, flavorful layer. Swap for vegan cheese if needed.
Taco seasoning: Adds all the classic Mexican flavors to the tofu.
Lettuce and tomato: Fresh and crunchy toppings to balance the richness.
Olive oil: Used to crisp up the tortillas and cook the tofu.
For the Sauce:
Sour cream and mayo: Creamy base for the sauce. Use dairy-free options to make it vegan.
Hot sauce: For a little heat (optional, of course).
Garlic powder and paprika: Give the sauce a savory depth.
Lemon juice: Brightens up the flavors and adds a fresh kick.
Variations and Substitutions
There are so many ways to make this crunchwrap your own! Here are a few ideas:
Make it vegan: Swap out the cheese, sour cream and mayo for your favorite vegan alternatives, and you’ve got a completely plant-based meal.
Switch the protein: Not a fan of tofu? Try black beans, refried beans, or another meat substitute like plant-based taco meat if you prefer.
Add more veggies: Load up on extra veggies like sautéed bell peppers, avocado, or corn for added nutrition and flavor.
How to Make a Vegetarian Crunchwrap Supreme
Step 1: Cut the tofu into 1/2 inch cubes.
Step 2: Heat 2 tbsp oil in a small sauté pan over medium/high heat add the tofu and sprinkle with salt and taco seasoning. Cook for 4-5 minutes stirring occasionally or until golden.
Step 3: Heat 3 tbsp oil in a large sauté pan over medium/high heat and cook the small tortilla for 3-4 minutes, flipping halfway through or until crispy and golden. Drain on a paper towel to remove excess oil.
Step 4: While the tortilla is sautéing, whisk together the sauce ingredients.
Step 5: Place the large tortilla on a work surface. Top with tofu, 1/2 the sauce, 1/2 the cheese and the crispy tortilla.
Step 6: On top of the crispy tortilla, add the lettuce, tomato, remaining cheese.
Step 7: Fold the large tortilla up and around the crispy tortilla and filling folding in a clockwise manner until you have 5-6 folds and flip over fold side down.
Step 8: Heat the large sauté pan over medium/high heat and place the tortilla in the pan fold side down. Cook the crunch wrap for 3 minutes on each side or until golden. Serve with remainder of sauce for dipping.
Tips and Tricks
Folding the crunchwrap: If your large tortilla isn’t big enough to fully fold around the fillings, you can add a small piece of another tortilla to cover the gap before cooking.
Get creative with fillings: Feel free to add whatever you like inside—avocado, salsa, beans, or even rice would all be delicious. Just try not to overfill so you can still fold the tortilla.
Another Tortilla Hack: If you don’t want to buy two different sizes of tortillas, just use the large burrito-sized ones. You can cut a smaller tortilla out of it using a sharp knife or even a large cookie cutter. Use the leftover pieces to make homemade tortilla chips!
If you’re looking for a new meatless meal to add to your repertoire, Vegetarian Crunchwrap Supremes should surely make the list. They’re delicious and a fun, family activity that everyone can get involved in! Let me know what you think by leaving a comment and rating below!
This Vegetarian Crunchwrap Supreme is loaded with crispy tofu, fresh veggies, melty cheese, and a zesty sauce, all wrapped up in a warm tortilla. It's way better (and healthier) than anything you'll get at a fast food chain.
Heat 2 tbsp oil in a small sauté pan over medium/high heat add the tofu and sprinkle with salt and taco seasoning. Cook for 4-5 minutes stirring occasionally or until golden.
Heat 3 tbsp oil in a large sauté pan over medium/high heat and cook the small tortilla for 3-4 minutes, flipping halfway through or until crispy and golden. Drain on a paper towel to remove excess oil.
While the tortilla is sautéing, whisk together the sauce ingredients.
Place the large tortilla on a work surface. Top with tofu, 1/2 the sauce, 1/2 the cheese and the crispy tortilla. On top of the crispy tortilla, add the lettuce, tomato, remaining cheese. The extra sauce is used for dipping at the end.
Fold the large tortilla up and around the crispy tortilla and filling folding in a clockwise manner until you have 5-6 folds and flip over fold side down.
Heat the large sauté pan over medium/high heat and place the tortilla in the pan folds side down. Cook the crunch wrap for 3 minutes on each side or until golden.
Notes
Folding the crunchwrap: If your large tortilla isn’t big enough to fully fold around the fillings, you can add a small piece of another tortilla to cover the gap before cooking.
Get creative with fillings: Feel free to add whatever you like inside—avocado, salsa, beans, or even rice would all be delicious. Just try not to overfill so you can still fold the tortilla.
Another Tortilla Hack: If you don’t want to buy two different sizes of tortillas, just use the large burrito-sized ones. You can cut a smaller tortilla out of it using a sharp knife or even a large cookie cutter. Use the leftover pieces to make homemade tortilla chips!
This old fashioned Hamburger Gravy recipe is a classic. We like to serve it over mashed potatoes, rice, pasta, or bread, and the best part is it’s on the table in just 20 minutes. Want more 30 minute meals? Try Breakfast Fried Rice, Patty Melt, Honey Mustard Chicken, or Pastalaya! Hamburger Gravy Ingredients: How to…
This old fashioned Hamburger Gravy recipe is a classic. We like to serve it over mashed potatoes, rice, pasta, or bread, and the best part is it’s on the table in just 20 minutes.
I love teaching my kids about old-fashioned American recipes like this hamburger gravy recipe. Not only is it a total comfort food classic, but it was beloved back then because it’s inexpensive, simple and kids love it. We love it served over creamy mashed potatoes, but my grandma served it over a thick slice of bread. I love that this meal is on the table in less than 30 minutes, perfect for anyone with a busy schedule.
Hamburger Gravy Ingredients:
How to make Hamburger Gravy:
Brown Meat: Cook and crumble ground beef with a meat chopper or wooden spoon in a deep skillet over medium-high heat. Add onion and sauté until soft.
Finish Gravy: Stir in flour and butter, then add milk and seasonings. Stir gravy as it cooks until thickened. Taste and adjust seasonings to taste. Serve homemade hamburger gravy with green beans or roasted vegetables.
Sour Cream: Add a scoop of sour cream at the end to make the gravy creamier.
Storage and Freezing Instructions:
Store in an airtight container in the fridge for up to 5 days. Rewarm in the microwave or stovetop, adding a little milk or broth if you need to thin it.
To Freeze: Follow the recipe to cook the meat and add spices. Let it cool completely then transfer to a freezer safe bag or container for up to 3 months. Thaw overnight in the fridge, then heat in a skillet with butter, flour, and half and half. Cook, stirring, until thickened. Adjust seasonings to taste.
This old fashioned Hamburger Gravy recipe is simple, inexpensive, and ready to please the pickiest eaters. It's on the table in 20 minutes, and delicious served over mashed potatoes, rice, pasta, or bread.
Cook meat: Add ground beef to a deep skillet over medium-high heat. Cook, crumbling into small pieces, until browned. Remove most (but not all) of the grease. Add onions to the pan and cook for 2-3 minutes.
Gravy: Add flour and butter and stir to coat the meat. Add milk and seasonings. Cook, stirring frequently, until gravy is thickened, 5-10 minutes. Taste and add additional seasonings, as needed.
Serve warm over mashed potatoes, biscuits, bread, noodles, rice, or breakfast potatoes.
Video
Notes
Ground Beef: I like to use half ground beef, half ground pork sausage. Add chopped bacon for even more flavor. Could also use ground turkey or ground chicken. Flour: Add 1 ½ Tablespoons cornstarch instead of flour.Dairy-Free: Omit butter and substitute beef broth instead of milk. Add 1 Tablespoon additional flour to thicken the sauce, if needed.Veggies: Add sautéed mushrooms, frozen peas, or corn to the gravy.Sour Cream: Add a scoop of sour cream at the end to make the gravy creamier.Storage Instructions: Keep leftover hamburger gravy in an airtight container in the fridge for up to 5 days. Heat in the microwave or stovetop, adding a little milk or broth if you need to thin it.Freezing Instructions: Follow the recipe to cook the meat and add spices. Let it cool completely then transfer to a freezer safe bag or container for up to 3 months. Thaw overnight in the fridge, then heat in a skillet with butter, flour, and half and half. Cook, stirring, until thickened. Adjust seasonings to taste.
The easiest and best Fettuccine Alfredo recipe is creamy, smooth, and the epitome of comfort food! Made in just 20 minutes with basic pantry ingredients, this meal will have the whole family cheering. If you love alfredo, you should try my Chicken Alfredo Pizza, Shrimp Alfredo, One-Pan Skinny Chicken Alfredo, or Chicken Alfredo Stuffed Shells!…
The easiest and best Fettuccine Alfredo recipe is creamy, smooth, and the epitome of comfort food! Made in just 20 minutes with basic pantry ingredients, this meal will have the whole family cheering.
I know I’m not the only one who can’t go to an Italian restaurant with my family and not order Fettuccine Alfredo for the table! I love how easy it is to make from home, and it’s not worth that hefty price at the restaurant! So save the money and pull out some simple, basic pantry ingredients to make it yourself, in just 20 minutes! If you have extra time, serve it up with homemade breadsticks and a wedge salad.
How to make Fettuccine Alfredo:
Prepare Pasta and Cheese: Shred cheese and set aside to allow it to come to room temperature. (Do not use pre-shredded cheese). Boil fettuccine noodles in a large pot of salted, boiling water. Cook according to time on package, until al dente. Reserve some of the hot pasta water.
Make Alfredo Sauce: While the pasta water is boiling, melt butter in a large skillet over medium heat. Whisk in flour, cooking for 30 seconds. Add garlic and cook for 30 seconds. Slowly pour in cream and milk, whisking constantly. Bring to a simmer, then remove from heat and add parmesan cheese, stirring until melted and smooth. Season to taste with Italian seasoning and salt and pepper.
Serve: Lift cooked noodles from the hot pasta water with tongs (reserve pasta water) then place noodles in alfredo sauce. Toss well to coat all noodles. Use a small amount of hot pasta water to thin the sauce, if needed. Enjoy homemade fettuccine alfredo with fresh parsley and a sprinkle of parmesan cheese. Don’t forget to serve this easy fettuccine alfredo with breadsticks to help enjoy every last bit of the sauce.
Make Ahead and Freezing Instructions:
To Make Ahead: Alfredo sauce if best enjoyed immediately, but if you can make it up to one day in advance. Store the sauce separately in an airtight container in the fridge. Reheat on the stove on low, stirring frequently. Add a little milk or cream if you need to thin it.
The best Fettuccine Alfredo recipe is creamy, smooth, and the epitome of comfort food! Made in just 20 minutes with basic pantry ingredients, this meal will have the whole family cheering!
Shred cheese and set aside to allow it to come to room temperature.
Boil a large pot of salted water: Add fettuccine noodles and cook according to time on package, until al dente.
Alfredo Sauce: While pasta water boils, melt butter in a large skillet over medium heat. Add flour and whisk for 30 seconds. Add garlic and cook for 30 seconds. Slowly whisk in cream and milk and bring to a simmer. Remove from heat and stir in cheese a few handfuls at a time, stirring until smooth. Season with Italian seasoning and fresh cracked salt and pepper, to taste.
Pasta: Use tongs or a noodle ladle to remove cooked noodles from the hot pasta water (reserve pasta water) and add noodles to the alfredo sauce. Toss well to combine. Add hot pasta water (I usually add at least ¼ cup), tossing the noodles in the sauce to refresh, as needed, to thin the sauce before serving (you’ll notice the sauce will thicken as it cools).
Garnish with fresh parsley, and a pinch of extra fresh parm on top, if desired.
Video
Notes
Cheese: Do not use pre-shredded cheese–it wont melt as well or taste as good.Add Protein: Top with grilled chicken for chicken fettuccine alfredo, or shrimp for Shrimp Alfredo.Add Veggies, like fresh steamed broccoli or roasted asparagus.Try my Healthier Fettuccine AlfredoDairy Free Fettuccine: I recommend this recipe.Gluten Free: Use gluten free fettuccine noodles or whatever shape you like. I recommend the barilla gluten free pasta brand.Make Ahead Instructions: Alfredo sauce is best enjoyed immediately, but you can make it up to one day in advance. Store the sauce separately in an airtight container in the fridge. Rewarm on the stove on low, stirring frequently. Add a little milk or cream if you need to thin it.
Easy to make and loaded with flavor, this cold noodle salad with cucumber and chili crisp satisfies all our spicy umami cravings in one delicious bite! Vegan.
Easy to make and loaded with flavor, this cold noodle salad with cucumber and chili crisp satisfies all our spicy umami cravings in one delicious bite! Vegan.
Spaghetti Cakes are the ultimate hack for turning leftover spaghetti into something exciting! Spaghetti Cakes are a perfect marriage between Rice Cakes and Noodle Pancakes. They’re super simple to make and a ton of fun to eat! Who would have thought you could eat spaghetti with your hands?! Why I Love This Recipe The Ingredients Variations and…
Spaghetti Cakes are the ultimate hack for turning leftover spaghetti into something exciting! Spaghetti Cakes are a perfect marriage between Rice Cakes and Noodle Pancakes. They’re super simple to make and a ton of fun to eat! Who would have thought you could eat spaghetti with your hands?!
Leftover Spaghetti Hack: I love leftovers. I’ll often double recipes just so I have one less thing to cook the next day. Sometimes, for kids, leftovers just aren’t “exciting” enough, but turning them into something different is the ultimate hack! Next time you have leftover spaghetti in your refrigerator and your kids turn up their nose, you know what to do!
Kid-Friendly: Every time I make something my kids can eat with their hands, like Easy Chicken Nuggets, Crispy Fish Fingers and this recipe, they’re more excited to eat it. Plus, these spaghetti cakes are great for messy toddlers who are always throwing their spaghetti on the floor!
School Lunch Winner: This recipe is a great one to include in your kid’s school lunch rotation, especially if you made spaghetti the night before. They’re very lunchbox friendly and sure to get eaten. If you’re looking for more fun, handheld lunchbox recipes try my Tex Mex Rice Cakes or these Veggie Pancakes.
The Ingredients
Spaghetti: Use cooked and cooled spaghetti for this recipe. Leftovers work great here!
Marinara Sauce: Adds a touch of tang and binds everything together.
Eggs: Acts as the glue to hold the cakes together.
Capers: Adds a burst of salty flavor that contrasts beautifully with the marinara.
Olives: You can use black or green—whichever you prefer. They add great texture and briny flavor.
Cheese: Parmesan or mozzarella works well to add richness and a bit of gooeyness.
Olive Oil: For frying the cakes to crispy perfection.
Marinara Sauce for Dipping: Because who doesn’t love a dip with their crispy cakes?
Variations and Substitutions
Swap the Pasta: Any long pasta like linguine or fettuccine would work in this recipe if that’s what you have.
Add Some Veggies: Finely diced bell peppers, spinach, or even shredded zucchini could work here. Just be sure to squeeze out excess moisture from any veggies you add so the cakes stay crispy.
Shredded Cheese: Feel free to use whatever shredded cheese you have on hand for these spaghetti cakes.
No Olives or Capers?: If those briny flavors aren’t your thing, feel free to skip them. Or you can replace them with a handful of chopped sun-dried tomatoes for a little extra zing if you’d like!
How to Make Spaghetti Cakes
Step 1: Place spaghetti in a bowl and cut into 1/4-1/2 inch pieces using scissors.
Step 2: Toss cut pasta with remaining ingredients until completely coated.
Step 3: Heat a large sauté pan over medium/high and add a thin layer of oil.
Step 4: Using a large ice cream scoop or 1/4 cup measuring cup place mixture into sauté pan and flatten slightly to form a 1/2-1 inch thick disk.
Step 5: Cook cakes for 4 minutes on each side or until golden.
Step 6: Serve spaghetti cakes with additional marinara sauce for dipping.
Tips and Tricks
Use Leftover Spaghetti: This recipe works best when the spaghetti is cold. If you make fresh pasta, cool or refrigerate it before you make this recipe, so that the cakes are easier to form.
Kitchen Scissors: The key to cutting the spaghetti noodles into smaller pieces is using kitchen shears! I used these herb scissors that did just the trick and saved me a ton of time! Once you chop your cooked spaghetti, this recipe comes together in no time.
Don’t Overcrowd the Pan: Work in batches if necessary to avoid overcrowding the pan. If you put too many cakes in at once, they won’t crisp up properly.
This recipe is one of my favorite ways to transform leftovers into something new. Let me know what you think of this recipe by leaving a comment and rating below!
Spaghetti Cakes are the ultimate hack for turning leftover spaghetti into something exciting! Who would have thought you could eat spaghetti with your hands?!
Place spaghetti in a bowl and cut into 1/4-1/2 inch pieces using scissors.
Toss cut pasta with remaining ingredients until completely coated.
Heat a large sauté pan over medium/high and add a thin layer of oil.
Using a large ice cream scoop or 1/4 cup measuring cup place mixture into sauté pan and flatten slightly to form a 1/2-1 inch thick disk.
Cook cakes for 4 minutes on each side or until golden.
Serve with marinara sauce.
Notes
Use Leftover Spaghetti: This recipe works best when the spaghetti is cold. If you make fresh pasta, cool or refrigerate it before you make this recipe, so that the cakes are easier to form.
Kitchen Scissors: The key to cutting the spaghetti noodles into smaller pieces is using kitchen shears! I used these herb scissors that did just the trick and saved me a ton of time! Once you chop your cooked spaghetti, this recipe comes together in no time.
Don’t Overcrowd the Pan: Work in batches if necessary to avoid overcrowding the pan. If you put too many cakes in at once, they won’t crisp up properly.
This Mapo Tofu recipe is a vegan twist on the classic Sichuan dish. It’s made with tender tofu and meaty shiitake mushrooms simmered in a spicy, umami-packed sauce.
This Mapo Tofu recipe is a vegan twist on the classic Sichuan dish. It’s made with tender tofu, and meaty shiitake mushrooms simmered in a spicy, umami-packed sauce. All you need is 11 ingredients, plus fluffy white rice for serving!
Being vegan doesn’t mean you have to love tofu recipes, but since adopting a plant-based diet over 10 years ago, we’ve found tofu to be one of our favorite ingredients! It’s so versatile and comes in several types of firmness that allows you to recreate several different kinds of flavor profiles and cuisines.
Mapo Tofu is a popular Chinese dish best known for it’s bold, spicy, and mouth-numbing flavor, thanks to the doubanjiang (chili bean paste), Sichuan peppercorns, and soft cubes of tofu. It’s traditionally prepared with both tofu and pork or beef, but our version is of course 100% vegan and swaps the meat with meaty shiitake mushrooms.
We think you’ll find this vegan version just as flavor-packed and perfect for weeknights when you’re craving Chinese food!
Ingredients You’ll Need
Sichuan peppercorns: Used to create that signature, tongue-numbing sensation (known as “mala”) you’d experience with a mapo dish.
Vegetable oil: Used to sauté the aromatics and infuse their flavor and aroma into the dish. We prefer vegetable oil in this recipe because it is completely neutral and perfect for sautéing at higher heats.
Aromatics: You’ll need scallions or green onions (both white and green parts), fresh garlic, and fresh ginger to add a savory, spicy flavor base.
Red chilis: The source of spice in the recipe. We recommend using 3-6 red chilies, chopped with seeds included. Decrease this if you are sensitive to heat.
Shiitake mushrooms: Adds umami flavor and meaty texture to the vegan dish. We haven’t tested it, but a 1/2 pound of vegan beef such as Impossible would likely work really well here!
Chili bean paste: Also known as doubanjiang, is essential for a deep, spicy, salty flavor profile. You can typically find doubanjiang at Asian markets or grocery stores; if not, purchase it online!
Sugar: A bit of sweet sugar balances the spicy flavors and deepens the overall flavor profile.
Tofu: We find firm tofu to be the perfect firmness for this mapo tofu recipe. It’s soft enough to absorb the flavors in the sauce, but firm enough to hold it’s texture and not break down during the cooking process. You may be able to use medium tofu, but be extra careful to keep it intact when stirring.
Cornstarch: A cornstarch slurry helps to thicken the sauce, making it cling to the tofu. We have not tested substituting this with an arrowroot powder slurry, but it may work.
Full ingredient measurements are found at the bottom of this post in the complete recipe card.
Toast the peppercorns. Add the Sichuan peppercorns to a dry pan over medium heat. Toast for about 1-2 minutes, stirring frequently, until fragrant. Remove from the heat and allow to cool.
Grind the peppers. Transfer the cooled peppers to a mortar or spice grinder. Grind the peppercorns as fine as possible and set aside.
Sauté the aromatics. Heat the vegetable oil in a large wok over medium heat. Add the scallion whites, garlic, ginger, and red chilis. Sauté, stirring frequently, until very fragrant and lightly toasted, about 2 minutes.
Add the mushrooms and chiles. Add the mushrooms and stir together. Cook, stirring occasionally, until the mushrooms are cooked down and softened about 6-8 minutes. Add the chili bean paste and ground Sichuan peppercorns and mix together.
Bring to a simmer, then add tofu. Pour in the broth and sugar and mix to combine. Bring the mixture to a simmer, then lower the heat to medium-low and gently add the tofu cubes. Shake the wok to nestle the tofu into the sauce, being careful not to break the tofu. Simmer for 5 minutes.
Add the cornstarch slurry. Drizzle the cornstarch slurry around the sauce and tofu. Gently stir and shake the wok to distribute the cornstarch without breaking the tofu. Remove from the heat.
Garnish and serve! Top the vegan mapo tofu with scallion greens and serve over white rice. Finish with chili oil for extra spice, if desired, and enjoy!
Serving Suggestions
Mapo tofu is commonly served as a standalone main over fluffy white rice. However, if you’re looking for a few side dishes to enjoy alongside mapo tofu, here are a few of our favorite suggestions:
Leftover mapo tofu will keep best in an airtight container in the refrigerator for up to 5 days. For best results, store the mapo tofu separately from white rice and combine right before serving.
Freezing is not recommended as it will change the texture of the tofu.
More Vegan Chinese-Inspired Recipes You May Enjoy:
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
This Mapo Tofu recipe is a vegan twist on the classic Sichuan dish. It’s made with tender tofu and meaty shiitake mushrooms simmered in a spicy, umami-packed sauce. All you need is 11 ingredients, plus fluffy white rice for serving!
Toast the peppercorns. Add the Sichuan peppercorns to a dry pan over medium heat. Toast for about 1-2 minutes, stirring frequently, until fragrant. Remove from the heat and allow to cool.
Grind the peppercorns. Transfer the cooled peppercorns to a mortar or spice grinder. Grind the peppercorns as fine as possible and set aside.
Sauté the aromatics. Heat the vegetable oil in a large wok over medium heat. Add the scallion whites, garlic, ginger, and red chilis. Sauté, stirring frequently, until very fragrant and lightly toasted, about 2 minutes.
Add the mushrooms and chiles. Add the mushrooms and stir together. Cook, stirring occasionally, until the mushrooms are cooked down and softened about 6-8 minutes. Add the chili bean paste and ground Sichuan peppercorns and mix together.
Bring to a simmer, then add tofu. Pour in the broth and sugar and mix to combine. Bring the mixture to a simmer, then lower the heat to medium-low and gently add the tofu cubes. Shake the wok to nestle the tofu into the sauce, being careful not to break the tofu. Simmer for 5 minutes.
Make a cornstarch slurry. Mix 2 tsp cornstarch and ¼ cup water in a small bowl until uniform.
Add the cornstarch slurry. Drizzle the cornstarch slurry around the sauce and tofu. Gently stir and shake the wok to distribute the cornstarch without breaking the tofu. Remove from the heat.
Garnish and serve! Top the vegan mapo tofu with scallion greens and serve over white rice. Finish with chili oil for extra spice, if desired, and enjoy!
Notes
Spices: Sichuan peppercorns aren’t very spicy but have a tongue-numbing sensation. The red chilis have a more traditional “spice”. Adjust both to your preference!
Grinding peppercorns: If you don’t have a mortar and pestle or spice grinder, you can add the toasted peppercorns to a ziplock bag and smash with a rolling pin.
Mushrooms: You can substitute these with 8 ounces of vegan ground “beef”.
Storage: Leftovers will keep best in an airtight container in the refrigerator for up to 5 days. For best results, store the mapo tofu separately from white rice and combine right before serving.
Freezing: Not recommended as it will change the texture of the tofu.
Hamburger Gravy from Grandma’s 1950’s kitchen.
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