Vegan Mapo Tofu Recipe

Introduction

Vegan Mapo Tofu is a flavorful and comforting dish that replaces traditional meat with shiitake mushrooms and tofu. This spicy, aromatic recipe brings the bold flavors of Sichuan cuisine to your table without any animal products.

Ingredients

• 8 ounces shiitake mushrooms
• 2 cups water
• 15 ounce block of soft tofu (do not use silken)
• Salt
• 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
• 1/2 cup slivered scallions, both white and green parts
• Cilantro sprigs, for garnish

Instructions

1. Step 1: Remove stems from shiitake mushrooms. Simmer the stems in 2 cups of water for 15 minutes to make a light mushroom broth. Strain and reserve the broth; discard the stems. Dice the mushroom caps and set aside.
2. Step 2: Cut the tofu into 1-inch cubes. Cover with boiling salted water and let steep for 15 minutes, then drain well.
3. Step 3: Heat vegetable oil in a wok or wide skillet over medium heat. Add dried red peppers, fermented black beans, and broad bean paste. Cook, stirring, until fragrant, about 1 minute. Add garlic and ginger and let them sizzle briefly.
4. Step 4: Add diced mushrooms, soy sauce, toasted sesame oil, and ground Sichuan pepper. Pour in 1 1/2 cups of the reserved mushroom broth. Cook the mixture gently for 2 minutes to blend flavors.
5. Step 5: Carefully add tofu cubes to the pan. Shake the pan gently and use a wooden spoon to distribute the sauce evenly without breaking the tofu.
6. Step 6: Drizzle in the dissolved starch mixture while gently swirling the pan to incorporate and thicken the sauce. Simmer the tofu in the sauce for 2 more minutes, adding a little mushroom broth if the sauce gets too thick.
7. Step 7: Transfer the tofu and sauce to a serving bowl or platter. Sprinkle with slivered scallions and garnish with cilantro sprigs before serving.

Tips & Variations

• Use firm tofu instead of soft if you prefer a sturdier texture. Press it lightly before cooking to remove excess moisture.
• Adjust the number of dried red peppers to your preferred spice level or substitute with chili flakes.
• For a deeper flavor, toast the fermented black beans lightly before adding them to the pan.
• If you can’t find fermented spicy broad bean paste, replace it with a mix of chili paste and miso as a substitute.
• Add a splash of rice vinegar or a pinch of sugar to balance the heat and saltiness if needed.

Storage

Store leftover Mapo Tofu in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat to prevent the tofu from breaking apart. Add a splash of water or broth if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other mushrooms instead of shiitake?

Yes, cremini or button mushrooms can be used, but shiitake adds a unique earthiness that complements the dish best.

Is this dish very spicy?

The heat level is moderate and can be easily adjusted by using fewer or more dried red peppers according to your taste.

Vegan Mapo Tofu Recipe

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★★★★★

4.8 from 145 reviews

• Author: Mariam
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A flavorful and spicy vegan version of classic Mapo Tofu featuring shiitake mushrooms and a savory mushroom broth. This dish combines fermented black beans, spicy broad bean paste, garlic, ginger, and Sichuan pepper for an authentic, plant-based twist on the Sichuan favorite, served with silken tofu cubes in a thick, aromatic sauce.

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Ingredients

Scale 1x2x3x

Mushroom Broth and Tofu

• 8 ounces shiitake mushrooms (stems and caps separated)
• 2 cups water
• 15 ounce block of soft tofu (not silken)
• Salt, to taste (for boiling tofu)

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
• 1/2 cup slivered scallions (white and green parts)
• Cilantro sprigs, for garnish

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Instructions

1. Prepare Mushroom Broth and Mushrooms: Remove the stems from the shiitake mushrooms and simmer the stems in 2 cups of water for 15 minutes to create a light mushroom broth. Strain and reserve this broth, discarding the stems. Dice the mushroom caps and set them aside for later use.
2. Prepare Tofu: Cut the soft tofu block into 1-inch cubes. Place the tofu cubes in boiling salted water and let them steep for 15 minutes. Drain the tofu carefully after steeping to remove excess water.
3. Cook Aromatics and Sauce Base: Heat vegetable oil in a wok or wide skillet over medium heat. Add the dried hot red peppers, rinsed black beans, and fermented spicy broad bean paste, stirring and cooking until fragrant, about 1 minute. Add minced garlic and grated ginger and let them sizzle briefly to release their aromas.
4. Add Mushrooms and Seasonings: Stir in the diced mushroom caps, soy sauce, toasted sesame oil, and finely ground Sichuan pepper. Pour in 1 1/2 cups of the reserved mushroom broth and gently cook the mixture for 2 minutes to develop the flavors.
5. Add Tofu and Thicken Sauce: Carefully add the tofu cubes to the pan, gently shaking it to distribute the sauce without breaking the tofu. Slowly drizzle in the dissolved starch mixture while gently swirling the pan to incorporate it; this will thicken the sauce. Simmer the tofu and sauce together for another 2 minutes, thinning with a little more mushroom broth if needed.
6. Garnish and Serve: Transfer the tofu mixture to a shallow bowl or platter. Sprinkle with the slivered scallions and garnish with fresh cilantro sprigs before serving.

Notes

• Use soft tofu instead of silken for better texture and to hold shape during cooking.
• Adjust the number of dried hot red peppers to control spiciness.
• Fermented black beans and doubanjiang are key for the authentic flavor; rinse black beans to reduce saltiness.
• Handle tofu gently throughout to avoid breaking the cubes.
• Serve with steamed rice to balance the bold flavors.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Chinese (Sichuan)

Keywords: Vegan Mapo Tofu, Sichuan tofu recipe, spicy tofu, plant-based Chinese food, fermented black beans, doubanjiang tofu, shiitake mushroom tofu