“Mushroom and Kimchi Mapo Tofu’ – COMFORT, pg 196
My first entry for April’s #onebookthreerecipes challenge—cooking from Comfort, the newest title from the Ottolenghi family(@ottolenghi , @tara.wigley , @helen_goh_bakes , @verenalochmuller ), Special thanks to amazing Giorgio @whennonnocooks and Alba @albacooksnbakes, for the kind leadership💛
This is actually my second time going through this inspiring book. What motivated me this round? My friend Marlein @marlein_de_visscher, who recently completed every single recipe in the book. Total respect and admiration for that culinary journey 🏁✨
Also, I had seen some amazing posts about this very recipe—and now I understand why!
This vegan mapo tofu with mushrooms and kimchi was a revelation. Normally, I make mapo tofu with pork (sometimes beef or chicken), seasoned with doubanjiang and meat-based broth. So this veggie-forward version had me curious—and it totally wowed me.
Comfort in a Bowl, the Ottolenghi Way. Some Highlights
- Ottolenghi’s recipes are full of bold ideas. Even when the dish is labeled “comfort food,” there’s always something unexpected. For me, the inspiration is huge—but I’m still learning with every dish.
- The mushrooms! A medley finely chopped and stir-fried to build an incredibly rich umami base. I’ve never combined them like this before—deep, savory, layered.
- The kimchi: I used homemade kimchi that had aged and turned quite sour—it worked perfectly. Aged kimchi is great for stir-frying, offering acidity and complexity.
- Tofu: I used silken tofu for a soft texture that contrasts beautifully with the sauce.
- Spice level: Milder than traditional versions, so feel free to boost the heat with chili oil or Sichuan peppercorn if you like.
This recipe reminded me that comfort food can still be vibrant, surprising, and totally satisfying—even without meat.
P.S. I was thinking of you all while cooking! Especially:
@marlein_de_visscher (your full-book journey, 2024/9/11),
@linacuisine2021 (your tofu creations, 2024/11/21),
@teteffe_kocht (your tofu tests, 2024/10/4).
You inspire me every time 🌿
Recipe and Cooking Details in Photos
オットレンギ流ヴィーガン麻婆豆腐、 きのことキムチオンリー！
今月のお題。多様な文化的背景をもとに、ロンドンを拠点に活躍中の中東・イスラエル出身の料理家、ヨタム・オットレンギさんの新著より、ヴィーガン麻婆豆腐。
あらゆるキュイジーヌをベースにした斬新な折衷レシピは、世界中で愛されています。
最近、この本の全レシピを作り終えた（！！）という友人の投稿を見て、私も頑張ってみようという気持ちに。
＆この麻婆豆腐、以前から美味しそうな投稿をたくさん見かけていて、気になっていました。
普段は、豚ひき肉メインの麻婆豆腐（たまに牛や鶏も）を豆板醤ベースで作ることが多いのですが、これはきのこ×キムチのビーガン仕様。
“おいしいけど軽めかな？”と想像していましたが、そのようなことはなく。きのこを細かく刻んで、炒めると、旨みがぎゅっと濃縮されたような深い味わいに。
ちょうど自家製キムチがとっても酸っぱくなってしまっていたので、炒めて活用。酸味のあるキムチって炒めものに向いていますものね！
ポイント
・豆腐は絹ごし、やさしい口あたり
・辛味は控えめなので、物足りない方はラー油や花椒で調整しても◎
・レシピ自体はシンプルですが、オットレンギらしい、ワオのある食材の組み合わせが新鮮でした
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