Introduction

Vegan Mapo Tofu is a flavorful and spicy dish that brings the iconic Sichuan street food experience to your kitchen without any animal products. This recipe uses shiitake mushrooms and fermented bean pastes to create a rich, savory sauce that perfectly complements the soft tofu. It’s a comforting, protein-packed meal that’s perfect for any day of the week.

Ingredients

8 ounces shiitake mushrooms
2 cups water
15 ounce block of soft tofu (do not use silken)
Salt, to taste
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 them aside.
Step 2: Cut the tofu into 1-inch cubes. Place the tofu in 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 the dried red peppers, rinsed fermented black beans, and fermented spicy broad bean paste. Cook, stirring, until fragrant, about 1 minute. Add the minced garlic and grated ginger, letting them sizzle briefly.
Step 4: Add the diced mushrooms, soy sauce, toasted sesame oil, and ground Sichuan pepper. Pour in 1 1/2 cups of the mushroom broth and simmer gently for 2 minutes.
Step 5: Carefully add the tofu cubes to the sauce. Gently shake the pan to distribute the sauce and use a wooden spoon to help avoid breaking the tofu. Drizzle in the dissolved starch mixture and swirl the pan gently to thicken the sauce. Simmer the tofu in the sauce for 2 more minutes. Add a little mushroom broth if the sauce becomes too thick.
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

Replace shiitake mushrooms with other meaty mushrooms like oyster or cremini for a different texture.
If you prefer less heat, reduce the number of dried red peppers or remove their seeds before cooking.
For added depth, try fermenting your own spicy bean paste or use store-bought doubanjiang labeled “Pixian” for authentic flavor.
Serve with steamed jasmine rice or noodles to soak up the flavorful sauce.

Storage

Store leftover mapo tofu in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or mushroom broth if the sauce has thickened too much. Avoid microwaving to prevent the tofu from breaking apart.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use firm or silken tofu instead of soft tofu?

Soft tofu provides the ideal tender texture for mapo tofu, but if unavailable, firm tofu can be used. Avoid silken tofu as it is too delicate and may break apart during cooking.

What can I substitute for fermented spicy broad bean paste?

If you can’t find fermented spicy broad bean paste (doubanjiang), you can substitute with a mixture of chili paste and miso paste to mimic the spicy, umami flavor, though the taste won’t be exactly the same.

Vegan Mapo Tofu Recipe

Print Recipe

★★★★★

5 from 121 reviews

This Vegan Mapo Tofu recipe reimagines the classic Sichuan dish with a plant-based twist, featuring soft tofu and shiitake mushrooms in a fragrant, spicy sauce made with fermented broad bean paste, black beans, and Sichuan pepper. It’s a hearty, comforting meal full of bold flavors, perfect for anyone seeking a delicious vegan take on traditional Chinese cuisine.

Author: Tara
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 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

Main Dish

15 ounce block of soft tofu (do not use silken)
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 and reserve the broth, discarding the stems. Dice the mushroom caps and set them aside.
Prepare Tofu: Cut the soft tofu into 1-inch cubes. Place the tofu in a bowl and cover with boiling salted water. Let it steep for 15 minutes to firm up and remove any bitterness, then drain.
Cook Aromatics and Mushrooms: Heat 3 tablespoons of 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. Stir and cook until fragrant, about 1 minute. Add the minced garlic and grated ginger and let them sizzle briefly.
Add Mushrooms and Seasonings: Add the diced shiitake mushrooms, soy sauce, toasted sesame oil, and finely ground Sichuan pepper to the wok. Pour in 1 1/2 cups of the reserved mushroom broth. Gently cook the mixture for 2 minutes to allow flavors to meld.
Incorporate Tofu and Thicken Sauce: Carefully add the tofu cubes to the skillet, gently shaking the pan and using a wooden spoon to distribute the sauce evenly 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 an additional 2 minutes, adding more mushroom broth if the sauce becomes too thick.
Garnish and Serve: Transfer the tofu and sauce to a serving bowl or low platter. Sprinkle with slivered scallions and cilantro sprigs for a fresh, fragrant finish.

Notes

Use soft tofu rather than silken tofu for better texture that holds up during cooking.
To avoid overpowering heat, control the amount of dried hot peppers or remove them after cooking.
Fermented black beans and spicy broad bean paste are key for authentic flavor; rinse black beans to moderate saltiness.
If you can’t find shiitake mushrooms, other meaty mushrooms can substitute but will alter flavor slightly.
Adjust the amount of Sichuan pepper to control the numbing spiciness characteristic of this dish.

Keywords: Vegan Mapo Tofu, Sichuan tofu, vegan Chinese recipe, spicy tofu dish, fermented bean paste, shiitake mushrooms, plant-based dinner