Introduction

Vegan Mapo Tofu is a flavorful and comforting Sichuan classic made plant-based with shiitake mushrooms and soft tofu. This dish balances spicy, savory, and numbing flavors that will satisfy anyone craving bold Chinese cuisine.

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 the shiitake mushrooms. Simmer the stems in 2 cups of water for 15 minutes to make a light mushroom broth. Strain the broth and discard the stems. Dice the mushroom caps and set aside.
Step 2: Cut the soft tofu into 1-inch cubes. Cover the tofu with boiling salted water and let it steep for 15 minutes. Drain and set aside.
Step 3: Heat the vegetable oil in a wok or wide skillet over medium heat. Add the dried hot red peppers, fermented black beans, and fermented spicy broad bean paste. Cook, stirring, until fragrant, about 1 minute. Add the minced garlic and grated ginger and let sizzle briefly.
Step 4: Stir in the diced mushrooms, soy sauce, toasted sesame oil, and finely ground Sichuan pepper. Add 1 1/2 cups of the mushroom broth and cook gently for 2 minutes to blend the flavors.
Step 5: Carefully add the tofu cubes to the pan. Gently shake the pan and use a wooden spoon to distribute the sauce without breaking the tofu. Drizzle in the dissolved cornstarch 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 more mushroom broth.
Step 6: Transfer the Mapo Tofu to a low bowl or platter. Sprinkle with slivered scallions and garnish with cilantro sprigs before serving.

Tips & Variations

Use soft tofu rather than silken for better texture that holds up during cooking.
Adjust the amount of dried red peppers to control the spiciness to your liking.
If you can’t find fermented spicy broad bean paste, substitute with a mix of chili paste and miso for a similar flavor.
For extra heat and numbing sensation, add more ground Sichuan pepper or a pinch of chili flakes.

Storage

Store any leftover Mapo Tofu in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to avoid breaking the tofu or use a microwave, stirring halfway through heating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use firm tofu instead of soft tofu?

Soft tofu is preferred for this recipe because it absorbs the sauce nicely while retaining a delicate texture. Firm tofu can be used but will yield a chewier bite.

Is fermented spicy broad bean paste necessary?

It provides important depth of flavor and umami to the dish. If unavailable, you can substitute with chili paste combined with a fermented bean product like miso, but the flavor will be slightly different.

Vegan Mapo Tofu Recipe

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★★★★★

4.9 from 139 reviews

A flavorful vegan take on the classic Sichuan Mapo Tofu, featuring tender soft tofu and shiitake mushrooms simmered in a spicy, fragrant sauce made with fermented bean pastes, garlic, ginger, and Sichuan peppercorns. This dish is perfect for those seeking a plant-based, bold-flavored Chinese meal.

Author: Tara
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 3–4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Sichuan Chinese
Diet: Vegan

Ingredients

Scale

Mushroom Broth and Mushrooms

8 ounces shiitake mushrooms
2 cups water
Salt, to taste

Tofu

15 ounce block of soft tofu (do not use silken)

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

Garnish

Cilantro sprigs, for garnish

Instructions

Prepare Mushroom Broth and Mushrooms: Remove stems from the shiitake mushrooms. In a saucepan, simmer the stems in 2 cups of water with a pinch of salt for 15 minutes to make a light mushroom broth. Strain out the stems and reserve the broth. Dice the mushroom caps and set aside.
Prepare Tofu: Cut the soft tofu into 1-inch cubes. Place the tofu cubes in boiling salted water and let them steep for 15 minutes to firm up, then drain carefully.
Cook Aromatics and Mushrooms: Heat the vegetable oil in a wok or a wide skillet over medium heat. Add the dried hot red peppers, fermented black beans, and fermented broad bean paste. Stir and cook until fragrant, about 1 minute. Add minced garlic and grated ginger and let them sizzle briefly. Then add the diced mushroom caps, soy sauce, toasted sesame oil, and ground Sichuan pepper. Pour in 1 1/2 cups of the prepared mushroom broth and gently cook the mixture for 2 minutes.
Simmer Tofu in Sauce: Carefully add the tofu cubes to the skillet. Gently shake the pan to distribute the sauce, using a wooden spoon if needed, being careful not to break the tofu. Drizzle in the cornstarch slurry (cornstarch dissolved in cold water) while gently swirling to incorporate and thicken the sauce. Simmer the tofu in the thickened sauce for 2 more minutes. Add a little more mushroom broth if the sauce is too thick.
Garnish and Serve: Transfer the Mapo Tofu to a low serving bowl or platter. Sprinkle the slivered scallions over the top and garnish with fresh cilantro sprigs. Serve immediately.

Notes

Do not use silken tofu as it is too delicate and will fall apart during cooking; soft tofu is ideal.
Adjust the number of dried hot red peppers according to your heat preference.
Sichuan pepper adds a unique numbing spiciness essential to authentic flavor—use freshly ground if possible.
The mushroom broth enhances umami and depth without needing chicken broth or stock.
Careful handling of tofu during cooking preserves its texture and shape.
This recipe is naturally vegan and gluten-free if you use gluten-free soy sauce.

Keywords: vegan mapo tofu, Sichuan tofu recipe, spicy tofu, vegan Chinese recipe, mapo tofu with mushrooms