Vegan Mapo Tofu Recipe

Introduction

Vegan Mapo Tofu is a flavorful Sichuan-inspired dish that combines silky tofu with a spicy, savory mushroom sauce. This plant-based take swaps traditional meat for shiitake mushrooms, resulting in a rich and satisfying meal 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
• 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. Step 1: Remove the 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, discard the stems, and dice the mushroom caps. Set both aside.
2. Step 2: Cut the tofu into 1-inch cubes. Cover the tofu with boiling salted water and let it steep for 15 minutes, then drain carefully.
3. Step 3: Heat the vegetable oil in a wok or wide skillet over medium heat. Add the dried hot red peppers, fermented black beans, and bean paste. Cook, stirring until fragrant, about 1 minute. Add the minced garlic and grated ginger and let them sizzle briefly.
4. Step 4: Stir in the diced mushrooms, 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.
5. Step 5: Carefully add the tofu cubes to the pan. Gently shake the pan and use a wooden spoon to help distribute the sauce without breaking the tofu.
6. Step 6: Drizzle the dissolved starch mixture into the pan, swirling gently to incorporate and thicken the sauce. Simmer the tofu in the sauce for another 2 minutes. If the sauce is too thick, thin it with a little mushroom broth.
7. Step 7: Transfer the dish to a serving bowl or platter. Sprinkle with slivered scallions and garnish with fresh cilantro sprigs before serving.

Tips & Variations

• For extra heat, increase the number of dried red peppers or add a pinch of chili flakes.
• If you can’t find fermented spicy broad bean paste, you can substitute with a mix of miso and chili paste, though the flavor will differ slightly.
• Use firm or medium-firm tofu if you prefer a less delicate texture.
• Serve over steamed rice or noodles to soak up the delicious sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium-low heat, adding a splash of water or broth if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use silken tofu for this recipe?

Silken tofu is too delicate and likely to fall apart during cooking. It’s best to use soft tofu that can hold its shape when simmered.

What if I don’t have fermented black beans?

Fermented black beans add a unique umami flavor, but you can substitute with a small amount of soy sauce and a pinch of miso for a similar depth, though the taste won’t be exactly the same.

Vegan Mapo Tofu Recipe

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★★★★★

4.5 from 85 reviews

This Vegan Mapo Tofu recipe recreates the iconic spicy and savory Chinese Sichuan dish using soft tofu and shiitake mushrooms for a plant-based twist. The tofu is gently simmered in a fragrant sauce made with fermented spicy broad bean paste, fermented black beans, garlic, ginger, and Sichuan peppercorns, resulting in a rich and flavorful meal perfect for vegan and vegetarian diets.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Chinese, Sichuan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Mushroom Broth and Tofu

• 8 ounces shiitake mushrooms, stems and caps separated
• 2 cups water
• 15 ounce block of soft tofu (not silken, cut into 1-inch cubes)
• Salt (for boiling tofu 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
• Salt to taste

Garnish

• 1/2 cup slivered scallions, white and green parts
• Cilantro sprigs

Instructions

1. Prepare Mushroom Broth: Remove stems from shiitake mushrooms and set caps aside. Simmer the mushroom stems in 2 cups water for 15 minutes to create a light mushroom broth. Strain out and discard the stems, reserving the broth.
2. Prepare Tofu: Cut soft tofu into 1-inch cubes. Place tofu in boiling salted water and let steep for 15 minutes to firm up the texture, then drain carefully.
3. Cook Aromatics and Mushrooms: Heat vegetable oil in a wok or wide skillet over medium heat. Add dried hot red peppers, fermented black beans, and fermented spicy broad bean paste (doubanjiang). Stir and cook until fragrant, about 1 minute. Then add minced garlic and grated ginger, letting them sizzle briefly.
4. Add Mushrooms and Seasonings: Add diced mushroom caps to the wok along with soy sauce, toasted sesame oil, and ground Sichuan pepper. Pour in 1 1/2 cups of the reserved mushroom broth. Gently simmer this mixture for 2 minutes, allowing flavors to meld.
5. Combine Tofu and Thicken Sauce: Carefully add the tofu cubes to the wok, gently shaking the pan and using a wooden spoon to evenly distribute sauce without breaking the tofu. Slowly drizzle in the dissolved starch mixture while gently swirling the pan to incorporate and thicken the sauce. Simmer the tofu in the sauce for an additional 2 minutes, adding a little mushroom broth if the sauce is too thick.
6. Garnish and Serve: Transfer the Mapo Tofu to a serving bowl or platter. Sprinkle with slivered scallions and garnish with fresh cilantro sprigs. Serve hot.

Notes

• Use soft tofu rather than silken tofu to maintain texture during cooking.
• Adjust the amount of dried hot red peppers to control spice level.
• Rinsing fermented black beans helps reduce saltiness and bitterness.
• Be gentle when stirring tofu to prevent it from breaking apart.
• If you prefer a less thick sauce, adjust the amount of starch accordingly.
• Serve with steamed rice to balance the spicy sauce.

Keywords: Vegan Mapo Tofu, Sichuan Tofu, Spicy Tofu Recipe, Vegan Chinese Food, Plant-based Mapo Tofu, Tofu Stir-fry