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Vegan Mapo Tofu Recipe

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★★★★★

4.9 from 82 reviews

This Vegan Mapo Tofu recipe brings a plant-based twist to the classic Sichuan dish, bursting with umami flavors from shiitake mushrooms, fermented bean pastes, and a spicy, numbing sauce. Perfectly tender tofu simmers gently in a savory mushroom broth with vibrant aromatics and a touch of heat, making it a deliciously satisfying vegan meal.

Ingredients

Scale

Mushroom Broth and Tofu

  • 8 ounces shiitake mushrooms (stems and caps separated)
  • 2 cups water
  • 15 ounce block of soft tofu (do not use silken)
  • Salt, to taste

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 the stems from the shiitake mushrooms and simmer them in 2 cups of water for 15 minutes to create a flavorful mushroom broth. Strain the broth, discard the stems, and dice the mushroom caps while setting them aside.
  2. Prepare Tofu: Cut the soft tofu into 1-inch cubes. Place the tofu cubes in boiling salted water and allow them to steep for 15 minutes. Drain carefully to maintain the shape.
  3. Cook Aromatics and Mushrooms: Heat vegetable oil in a wok or wide skillet over medium heat. Add dried red peppers, fermented black beans, and fermented spicy broad bean paste. Stir and cook until fragrant, about one minute. Add minced garlic and grated ginger, letting them sizzle briefly. Then add diced mushroom caps, soy sauce, toasted sesame oil, and ground Sichuan pepper. Pour in 1 1/2 cups of the mushroom broth and gently cook the mixture for 2 minutes.
  4. Add Tofu and Thicken Sauce: Carefully add the tofu cubes to the skillet, gently shaking the pan to help distribute the sauce without breaking the tofu. Drizzle the dissolved starch mixture into the pan and gently swirl to incorporate. The sauce will thicken. Simmer the tofu in this sauce for an additional 2 minutes. Thin the sauce with more mushroom broth if needed.
  5. Serve: Transfer the tofu and sauce into a low bowl or platter. Sprinkle the top with slivered scallions and garnish with fresh cilantro sprigs before serving.

Notes

  • Use soft tofu but avoid silken tofu as it is too fragile for this cooking method.
  • Adjust the number of dried red peppers depending on your spice tolerance.
  • Rinse fermented black beans before use to reduce saltiness and remove any impurities.
  • Simmering tofu in boiling salted water helps firm it up to prevent crumbling during cooking.
  • The mushroom broth can be saved and used as a flavorful base for soups or sauces.
  • Handle the tofu gently to keep cubes intact throughout cooking.

Keywords: Vegan Mapo Tofu, Sichuan tofu, spicy tofu, vegan Chinese recipes, plant-based mapo tofu

Find it online: https://www.cheftara.com/vegan-mapo-tofu-recipe-6/