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Vegan Mapo Tofu Recipe

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★★★★★

4.7 from 148 reviews

This Vegan Mapo Tofu recipe is a flavorful and comforting plant-based twist on the classic Sichuan dish. Made with tender soft tofu, earthy shiitake mushrooms, and a spicy, savory sauce featuring fermented black beans and doubanjiang, it delivers a perfect balance of heat and umami. The dish is gently simmered in a homemade mushroom broth and finished with fresh scallions and cilantro for a vibrant garnish. An excellent vegan and gluten-free option that captures the essence of traditional Mapo Tofu without any animal products.

Ingredients

Scale

Mushroom Broth and Mushrooms

  • 8 ounces shiitake mushrooms
  • 2 cups water

Tofu

  • 15-ounce block of soft tofu (do not use silken)
  • Salt (for boiling water)

Sauce and Flavorings

  • 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 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.
  2. 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. Then drain carefully to ready the tofu for cooking.
  3. Cook the Aromatics and Mushrooms: Heat 3 tablespoons of 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. Then add the diced mushroom caps, soy sauce, toasted sesame oil, and ground Sichuan pepper. Pour in 1 1/2 cups of the prepared mushroom broth and cook gently for 2 minutes.
  4. Add Tofu and Thicken Sauce: Carefully add the tofu cubes to the skillet, gently shaking the pan to distribute the sauce without breaking the tofu. Gradually drizzle in the dissolved cornstarch mixture while swirling the pan gently to incorporate; the sauce will start to thicken. Simmer the tofu in the sauce for an additional 2 minutes. Thin the sauce with a little mushroom broth if it becomes too thick.
  5. Garnish and Serve: Transfer the finished tofu and sauce to a serving bowl or platter. Sprinkle the dish with slivered scallions and garnish with cilantro sprigs for freshness and color. Serve immediately and enjoy your vegan Mapo Tofu.

Notes

  • Use soft tofu, not silken, to maintain texture during cooking.
  • The mushroom broth adds umami without animal products and is key to rich flavor.
  • Fermented black beans and doubanjiang are essential for authentic Sichuan flavor; rinse black beans to reduce saltiness.
  • Adjust the number of dried hot red peppers to control heat level.
  • Handle tofu gently to avoid breaking the cubes during cooking.
  • The cornstarch slurry thickens the sauce for a perfect glossy finish.

Keywords: Vegan Mapo Tofu, Sichuan tofu, spicy tofu recipe, vegan Chinese recipe, plant-based mapo tofu, tofu with mushrooms

Find it online: https://www.cheftara.com/vegan-mapo-tofu-recipe-9/