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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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/vegan-mapo-tofu-recipe-7/