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Vegan Mapo Tofu Recipe

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★★★★★

4.7 from 115 reviews

This Vegan Mapo Tofu recipe offers a flavorful and aromatic twist on the traditional Sichuan classic, using shiitake mushrooms and soft tofu in a spicy, savory sauce. Perfect for those seeking a plant-based, gluten-free dish with bold flavors and authentic textures.

Ingredients

Scale

Mushroom Broth and Mushrooms

  • 8 ounces shiitake mushrooms
  • 2 cups water
  • Salt, to taste

Tofu Preparation

  • 15 ounce block of soft tofu (not silken)
  • Boiling salted water (enough to cover tofu)

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

  1. Make mushroom broth: Remove stems from shiitake mushrooms. Simmer the stems in 2 cups of water for 15 minutes to extract flavor. Strain and reserve the broth, discarding the stems. Dice the mushroom caps and set aside.
  2. Prepare tofu: Cut the soft tofu into 1-inch cubes. Cover them with boiling salted water and let steep for 15 minutes to firm up and remove any beaniness. Drain carefully.
  3. Create spicy base: Heat 3 tablespoons vegetable oil in a wok or wide skillet over medium heat. Add dried hot red peppers, fermented black beans, and doubanjiang paste. Stir and cook for about 1 minute until fragrant.
  4. Add aromatics and mushrooms: Add minced garlic and grated ginger to the wok and let them sizzle briefly. Then add diced shiitake mushrooms, soy sauce, toasted sesame oil, and finely ground Sichuan pepper. Pour in 1½ cups of the mushroom broth and gently cook the mixture for 2 minutes to blend flavors.
  5. Cook tofu in sauce: Gently add the tofu cubes to the wok, shaking the pan to evenly distribute the sauce while being careful not to break the tofu. Slowly drizzle in the cornstarch mixture while swirling the pan to thicken the sauce. Simmer the tofu in the sauce for an additional 2 minutes, adding more mushroom broth if the sauce becomes too thick.
  6. Finish and serve: Transfer the Mapo Tofu to a serving bowl or low platter. Sprinkle with slivered scallions and garnish with fresh cilantro sprigs. Serve hot as a flavorful vegan main dish.

Notes

  • Do not use silken tofu as it will break apart too easily; soft tofu provides the best texture.
  • Adjust the number of dried hot red peppers to control spiciness according to your preference.
  • Sichuan pepper gives a unique numbing sensation, so be sure to use freshly ground for best flavor.
  • If mushroom broth runs low, you can substitute with vegetable broth to maintain flavor and moisture.
  • Handle tofu gently throughout cooking to avoid breaking the cubes.

Keywords: Vegan Mapo Tofu, Sichuan tofu, vegetarian Chinese, spicy tofu recipe, fermented bean paste, vegan main dish

Find it online: https://www.cheftara.com/vegan-mapo-tofu-recipe-3/