Vegan Mapo Tofu Recipe
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.
- 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
Find it online: https://www.cheftara.com/vegan-mapo-tofu-recipe-5/
