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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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