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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://www.cheftara.com/vegan-mapo-tofu-recipe-2/