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Vegan Mapo Tofu Recipe

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★★★★★

4.6 from 135 reviews

This Vegan Mapo Tofu recipe offers a flavorful, plant-based twist on the traditional Sichuan classic. Made with shiitake mushrooms and soft tofu simmered in a spicy, aromatic sauce of fermented black beans, doubanjiang, garlic, and ginger, this dish delivers a perfect balance of heat and umami without any meat. It’s quick to prepare and perfect for those seeking a hearty vegan meal with authentic Chinese flavors.

Ingredients

Scale

Mushroom Broth and Mushrooms

  • 8 ounces shiitake mushrooms (stems separated from caps)
  • 2 cups water

Tofu

  • 15 ounce block of soft tofu (not silken)
  • Salt (for boiling 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

Garnish

  • 1/2 cup slivered scallions (both white and green parts)
  • Cilantro sprigs

Instructions

  1. Prepare Mushroom Broth and Mushrooms: Remove the stems from the shiitake mushrooms. Simmer the stems in 2 cups of water over medium heat for 15 minutes to create a light mushroom broth. Strain the broth, discarding the stems. Dice the mushroom caps and set aside for later use.
  2. Prepare Tofu: Cut the soft tofu into 1-inch cubes. Place the tofu cubes in boiling salted water and let them steep for 15 minutes to firm up slightly. Drain the tofu carefully to avoid breaking the cubes.
  3. Cook Sauce Base: Heat the vegetable oil in a wok or wide skillet over medium heat. Add the dried hot red peppers, rinsed fermented black beans, and spicy broad bean paste. Stir and cook the mixture until fragrant, about 1 minute. Then add the minced garlic and grated ginger, allowing them to sizzle briefly.
  4. Add Mushrooms and Seasonings: Add the diced mushroom caps, soy sauce, toasted sesame oil, and ground Sichuan pepper to the wok. Pour in 1 1/2 cups of the mushroom broth and gently cook the mixture for about 2 minutes to allow flavors to meld.
  5. Add Tofu and Thicken Sauce: Carefully add the tofu cubes to the wok, gently shaking the pan and using a wooden spoon to distribute the sauce evenly without breaking the tofu. Drizzle the dissolved cornstarch mixture into the pan and swirl gently to incorporate. The sauce will thicken as it simmers. Cook the tofu in the sauce for an additional 2 minutes, adding a little mushroom broth if the sauce becomes too thick.
  6. Garnish and Serve: Transfer the Mapo Tofu to a serving bowl or platter. Sprinkle the slivered scallions over the top and garnish with fresh cilantro sprigs. Serve hot with steamed rice or your preferred side.

Notes

  • Use soft tofu for the best texture; avoid silken tofu as it is too delicate.
  • The mushroom broth enhances umami and adds depth without meat.
  • Adjust the number of dried peppers depending on desired heat level.
  • Fermented black beans can be found in Asian grocery stores or specialty markets.
  • Handle tofu gently throughout to keep the cubes intact.
  • Serve immediately for best texture and flavor.

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

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