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Vegan Mapo Tofu Recipe

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★★★★★

4.5 from 84 reviews

This Vegan Mapo Tofu recipe offers a flavorful, plant-based twist on the classic Sichuan dish, combining tender soft tofu with aromatic shiitake mushrooms, spicy fermented bean pastes, and fragrant Sichuan peppercorns. Perfectly balanced with savory, spicy, and umami flavors, this dish is both comforting and vibrant, making it ideal for a hearty vegan meal.

Ingredients

Scale

Mushroom Broth and Tofu

  • 8 ounces shiitake mushrooms
  • 2 cups water
  • 15 ounce block of soft tofu (not silken)
  • Salt, to taste

Flavor Base

  • 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

Thickener and Garnish

  • 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. Prepare mushroom broth: Remove stems from shiitake mushrooms. Simmer the stems in 2 cups of water gently for 15 minutes to extract flavor, then strain and discard the stems. Dice the mushroom caps and set aside for later use.
  2. Prepare tofu: Cut the soft tofu into 1-inch cubes. Place them in a bowl of boiling salted water and let steep for 15 minutes to firm up the texture, then drain carefully.
  3. Create the flavor base: 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. Cook while stirring for about 1 minute until fragrant. Add minced garlic and grated ginger, letting them sizzle briefly to release aroma.
  4. Add mushrooms and seasonings: Stir in the diced mushroom caps along with soy sauce, toasted sesame oil, and finely ground Sichuan pepper. Pour in 1 1/2 cups of the prepared mushroom broth and cook the mixture gently for 2 minutes to meld flavors.
  5. Add tofu and thicken sauce: Gently add the tofu cubes into the skillet, carefully shaking the pan to distribute sauce without breaking the tofu. Slowly drizzle in the dissolved corn- or potato starch mixture, gently swirling the pan to thicken the sauce. Simmer tofu and sauce together for an additional 2 minutes. If the sauce is too thick, thin with a little more mushroom broth as needed.
  6. Finish and garnish: Transfer the cooked Mapo Tofu to a low bowl or serving platter. Sprinkle evenly with the slivered scallions and garnish with fresh cilantro sprigs. Serve hot.

Notes

  • Do not use silken tofu as it is too delicate and will break apart; use soft tofu instead for the best texture.
  • Simmering tofu in boiling salted water firms it up and helps it hold shape during cooking.
  • Adjust the number of dried hot red peppers according to your preferred spice level.
  • If unable to find fermented spicy broad bean paste (doubanjiang), you can substitute with a smaller amount of chili garlic sauce, but flavor will vary.
  • To keep this dish gluten-free, use tamari or gluten-free soy sauce.
  • Serve with steamed rice for a complete meal.

Keywords: Vegan Mapo Tofu, Sichuan tofu, Spicy tofu stir-fry, Plant-based Sichuan recipe, Fermented bean sauce tofu

Find it online: https://www.cheftara.com/vegan-mapo-tofu-recipe-8/