Introduction

Vegan Mapo Tofu is a flavorful and comforting Sichuan dish reinvented without meat but full of umami. This recipe uses shiitake mushrooms and a spicy bean paste to create a rich, aromatic sauce paired with soft tofu cubes. It’s perfect for a cozy dinner that’s both hearty and plant-based.

Ingredients

8 ounces shiitake mushrooms
2 cups water
15 ounce block of soft tofu (do not use silken)
Salt
3 tablespoons vegetable oil
3 small dried hot red peppers
1 tablespoon fermented black beans, rinsed
1 tablespoon fermented spicy broad bean paste (doubanjiang)
2 teaspoons minced garlic
1 tablespoon grated ginger
2 teaspoons soy sauce
1 teaspoon toasted sesame oil
1 teaspoon finely ground Sichuan pepper
1 tablespoon corn- or potato starch, dissolved in 3 tablespoons cold water
1/2 cup slivered scallions, both white and green parts
Cilantro sprigs, for garnish

Instructions

Step 1: Remove stems from mushrooms. Simmer the stems in 2 cups of water for 15 minutes to make a light mushroom broth. Strain and reserve the broth, discarding the stems. Dice the mushroom caps and set aside.
Step 2: Cut tofu into 1-inch cubes. Cover the tofu with boiling salted water and let it steep for 15 minutes, then drain carefully.
Step 3: Heat vegetable oil in a wok or wide skillet over medium heat. Add dried red peppers, fermented black beans, and doubanjiang. Cook, stirring, until fragrant, about 1 minute. Add minced garlic and grated ginger, letting them sizzle briefly.
Step 4: Stir in diced mushrooms, soy sauce, toasted sesame oil, and Sichuan pepper. Pour in 1 1/2 cups of the mushroom broth and cook gently for 2 minutes to blend flavors.
Step 5: Carefully add tofu cubes to the pan. Gently shake or stir with a wooden spoon to distribute the sauce without breaking the tofu.
Step 6: Drizzle in the dissolved starch mixture while swirling the pan gently to thicken the sauce. Simmer the tofu in the sauce for 2 more minutes. If the sauce is too thick, thin it with a little reserved mushroom broth.
Step 7: Transfer the mapo tofu to a serving bowl or platter. Sprinkle with slivered scallions and garnish with cilantro sprigs before serving.

Tips & Variations

Use soft tofu rather than silken to maintain texture while cooking. Silken tofu tends to break apart too easily.
If you prefer less heat, reduce or omit the dried hot red peppers to adjust spice level.
For a deeper flavor, marinate the diced mushrooms briefly in soy sauce before cooking.
Serve over steamed rice to soak up the flavorful sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to avoid breaking the tofu. Add a splash of water or broth when reheating if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other mushrooms besides shiitake?

Yes, cremini or button mushrooms can be used, though shiitake adds a richer umami depth typical of this dish.

Is this dish spicy?

Traditional Mapo Tofu has a spicy kick from dried chilies and doubanjiang, but you can adjust the heat by reducing those ingredients or removing seeds from the peppers.

Vegan Mapo Tofu Recipe

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★★★★★

4.6 from 131 reviews

This Vegan Mapo Tofu recipe offers a flavorful and spicy twist on the classic Sichuan dish, traditionally made with ground meat. Instead, it uses tender soft tofu and shiitake mushrooms simmered in a fragrant sauce with fermented black beans, spicy doubanjiang, garlic, ginger, and Sichuan peppercorns. The dish is hearty and vibrant, perfect for a comforting plant-based meal that delivers authentic Chinese flavors.

Author: Tara
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Chinese (Sichuan)
Diet: Vegan

Ingredients

Scale

Mushroom Broth and Tofu

8 ounces shiitake mushrooms
2 cups water
15 ounce block of soft tofu (do not use silken)
Salt, for boiling water

Sauce and Seasonings

3 tablespoons vegetable oil
3 small dried hot red peppers
1 tablespoon fermented black beans, rinsed
1 tablespoon fermented spicy broad bean paste (doubanjiang)
2 teaspoons minced garlic
1 tablespoon grated ginger
2 teaspoons soy sauce
1 teaspoon toasted sesame oil
1 teaspoon finely ground Sichuan pepper
1 tablespoon corn- or potato starch, dissolved in 3 tablespoons cold water
1/2 cup slivered scallions, both white and green parts
Cilantro sprigs, for garnish

Instructions

Prepare Mushroom Broth: Remove the stems from the shiitake mushrooms. Simmer the stems in 2 cups of water for 15 minutes to create a light mushroom broth. Strain the broth and discard the stems. Dice the mushroom caps and set them aside.
Prepare Tofu: Cut the soft tofu into 1-inch cubes. Place the tofu cubes in boiling salted water and let them steep gently for 15 minutes. Drain the tofu carefully to avoid breaking the cubes.
Cook Aromatics and Mushrooms: Heat vegetable oil in a wok or wide skillet over medium heat. Add the dried hot red peppers, rinsed fermented black beans, and fermented spicy broad bean paste. Stir and cook until fragrant, about 1 minute. Add the minced garlic and grated ginger and let them sizzle briefly.
Add Mushrooms and Broth: Add the diced mushrooms, soy sauce, toasted sesame oil, and finely ground Sichuan pepper to the wok. Pour in 1 1/2 cups of the prepared mushroom broth. Cook the mixture gently for 2 minutes to meld the flavors.
Combine Tofu with Sauce: Carefully add the tofu cubes to the wok. Gently shake the pan to distribute the sauce evenly, using a wooden spoon to help mix without smashing the tofu.
Thicken Sauce and Simmer: Drizzle in the dissolved starch mixture while gently swirling the pan to incorporate it. The sauce will thicken nicely. Let the tofu simmer in the thickened sauce for another 2 minutes. If the sauce becomes too thick, thin it with a little more mushroom broth as needed.
Garnish and Serve: Transfer the Mapo Tofu to a low bowl or platter. Sprinkle the dish with slivered scallions and fresh cilantro sprigs for garnish. Serve hot.

Notes

Use soft tofu for the best texture; avoid silken tofu as it is too delicate for this preparation.
Adjust the number of dried hot red peppers to control the spiciness to your liking.
The mushroom broth adds depth and umami to the dish; do not skip this step.
Handle the tofu gently throughout cooking to keep the cubes intact.
Serve with steamed rice or noodles for a complete meal.

Keywords: Vegan Mapo Tofu, Sichuan tofu, spicy tofu, plant-based Chinese recipe, fermented broad bean paste, shiitake mushroom recipe