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Vegan Mapo Tofu Recipe

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4.4 from 6 reviews

This Vegan Mapo Tofu is a flavorful and comforting Sichuan-inspired dish featuring soft tofu, earthy shiitake mushrooms, and a spicy, aromatic sauce made with doubanjiang and Sichuan peppercorns. Perfectly balanced with a hint of sweetness and umami, this recipe offers a delicious plant-based twist on a classic Chinese favorite that pairs beautifully with steamed jasmine or brown rice.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Tofu Preparation

  • 1 pound (455g) soft or silken tofu
  • 8 cups (1.9L) water
  • 2 teaspoons (12g) table or sea salt

Mushroom and Sauce Ingredients

  • 1 tablespoon neutral oil (vegetable, canola, safflower, etc.)
  • 1 cup (65g) finely diced shiitake mushrooms
  • 3 to 4 teaspoons Sichuan peppercorns (adjust to spice preference)
  • 1 teaspoon (12g) cornstarch or tapioca starch
  • 1/2 cup (118ml) water
  • 2 tablespoons neutral oil (vegetable, canola, safflower, etc.)
  • 2 tablespoons (15g) minced garlic
  • 1 tablespoon (7g) minced ginger
  • 2 tablespoons (40g) doubanjiang (fermented chili bean paste)
  • 1 1/2 tablespoons (10g) gochugaru (Korean chili flakes) or substitute
  • 1/2 to 1 teaspoon (2g to 4g) sugar
  • 1 stalk scallions, sliced (light green and white parts separated from dark green parts)
  • Drizzle of sesame oil

Instructions

  1. Prepare the Tofu: Drain the tofu and remove it from the package. Cut the tofu into 3/4-inch cubes to ensure even heating and gentle handling later.
  2. Heat Water: In a saucepan, bring 8 cups of water and 2 teaspoons of salt to a boil, then remove from heat.
  3. Warm Tofu: Using a skimmer or slotted spoon, carefully lower the tofu cubes into the hot salted water. Let the tofu sit in the hot water to warm gently while you prepare the sauce. This helps firm up the tofu and keeps it soft but intact.
  4. Cook Mushrooms: Heat 1 tablespoon of neutral oil in a wok over medium heat. Add the finely diced shiitake mushrooms and sauté for about 2 minutes, stirring frequently. Transfer the cooked mushrooms to a bowl and turn off the heat.
  5. Prepare Sichuan Peppercorns: Grind the Sichuan peppercorns using a mortar and pestle or spice grinder until finely ground. Sift the ground peppercorns through a fine mesh sieve to remove the tough husks, discarding them for smooth texture.
  6. Make Cornstarch Slurry: In a small bowl, combine ½ cup water with 1 teaspoon cornstarch and stir until smooth. Set aside; this slurry will thicken the sauce.
  7. Cook Sauce: Heat 2 tablespoons of neutral oil in the wok over medium-high heat. Add minced garlic and ginger, sauté for about 30 seconds until fragrant. Then add doubanjiang and cook for another 30 seconds to release its flavors. Stir in the ground Sichuan peppercorn, gochugaru, and sugar.
  8. Add Thickener and Scallions: Give the cornstarch slurry a quick stir and pour it into the wok. Add the white and light green parts of the scallion. Let the sauce gently simmer for 2 minutes, stirring occasionally, allowing it to thicken and the flavors to meld.
  9. Combine Mushrooms and Tofu: Add the sautéed mushrooms back into the wok. Using a skimmer or slotted spoon, carefully transfer the warmed tofu from the hot water to the wok with the sauce and mushrooms. Toss gently but thoroughly to coat the tofu without breaking it apart.
  10. Serve and Garnish: Transfer your cooked mapo tofu to a serving bowl. Drizzle a small amount of sesame oil over the top, then garnish with the dark green parts of the scallion for a fresh, vibrant finish. Serve hot alongside jasmine or brown rice.

Notes

  • Use soft or silken tofu for the best texture that absorbs flavors well.
  • Doubanjiang is a spicy fermented bean paste essential for authentic flavor; substitute with a combination of miso and chili paste if unavailable.
  • Gochugaru can be replaced with another chili powder or flakes to adjust heat and flavor.
  • Removing Sichuan peppercorn husks ensures a smoother texture and avoids gritty bits in the sauce.
  • Handle tofu gently during cooking and combining to keep cubes intact.
  • This dish pairs perfectly with steamed jasmine or brown rice.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Sichuan, Chinese
  • Diet: Vegan

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