Vegan Mapo Tofu Recipe

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This mapo tofu recipe is a vegan version that’s so rich, flavourful, and so utterly satisfying, you might just forget it’s meat-free.

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What is Mapo Tofu?
Ingredients You’ll Need
How To Make Vegan Mapo Tofu
Hina’s Tried and True Tips
Vegan Mapo Tofu Recipe

aerial shot of vegan mapo tofu in a white ceramic bowl.

What is Mapo Tofu?

Mapo Tofu is a Sichuan classic, made with ground pork and silken tofu, popular for its complex, spicy flavours and comforting warmth. Just the name conjures images of fiery red oil, silken tofu cubes, and a tingling, addictive sauce that dances on your tongue.

But for those living a plant-based life, the traditional version of the dish, with its ground pork, often feels out of reach. Vegan Mapo Tofu opens up a world of flavour exploration.

Stars of Show: Tofu & Shiitake

Silken Tofu: This is non-negotiable for authentic Mapo Tofu. Its delicate, jiggly texture is what gives the dish its signature mouthfeel. Don’t be tempted to use firm or extra-firm here – embrace the softness!

Shiitake Mushrooms: Both fresh and dried shiitake work beautifully. If using dried, rehydrate them first, and definitely save that soaking liquid! It’s pure umami gold and will form the base of vegan ramen broth and sauce.

side shot of chicken fried rice in a black ceramic bowl

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Ingredients You’ll Need

The magic of Mapo Tofu lies in a few specific Sichuan ingredients. Don’t be intimidated; most are readily available in Asian grocery stores or online.

Fermented Black Beans (Douchi) Paste: These salty, earthy, and slightly bitter beans add another layer of umami complexity. I use the readymade one by Lao Gan Ma.
Doubanjiang (Sichuan Pixian Broad Bean Paste): This is the soul of Mapo Tofu. A fermented chili bean paste that provides incredible depth, saltiness, and a lovely reddish hue.
Sichuan Peppercorns: The source of that famous “mala” (numbing and spicy) sensation. Toast them lightly in oil and grind them just before use for maximum potency.
Chilli Oil with Crisps (Optional but highly recommended): For an extra kick of heat and fantastic texture.
Dark Soy Sauce: For saltiness, color, and a touch more umami.
Cornstarch Slurry: Essential for thickening the sauce to that perfect, glossy consistency.

Other Ingredients

Silken Tofu also called “soft tofu,” is creamy with a delicate, pudding like texture.
Mushrooms are the subsitute of ground meat in this mapo tofu recipe. I use a mix of cremini and dehydrated Shiitake mushrooms.
Vegetable Stock/bouillion and the reserved Shiitake soaking liquid are the base of the sauce.
Sesame Oil for the nutty, toasted flavour.
Aromatics: Lots of fresh ginger, onion, and garlic, of course!
Scallions, Salt, Korean Chilli Powder (gochugaru) and Sugar

How To Make Vegan Mapo Tofu

1) Prepare Mushrooms:

Finely chop the cremini mushrooms to a minced meat like consistency.
Place the dried shiitake mushrooms in a small bowl and cover with 1 cup of boiling water. Let them soak for at least 15 minutes to rehydrate.

Crucially: Remove the mushrooms, then strain the soaking liquid. This “liquid gold” is full of flavor—reserve it! Finely chop the rehydrated mushrooms.

2) Prepare the Sauce:

Combine all the sauces, cornstarch, reserved shiitake liquid, and vegetable stock (bouillion cube/powder and water) in a mug/jar. Whisk to evenly combine. Make sure there are no lumps. Keep it aside.

3) Toast Sichuan Peppercorns (if using whole):

In a pan heat oil, toast the whole Sichuan peppercorns for 1 – 2 minutes until fragrant. Be careful not to burn them.

Transfer them to a spice grinder or mortar and pestle. Grind them. Set aside.

4) Build Flavour Base:

In the same pan, add minced ginger, half of minced garlic, and onion (optional). Stir fry over high heat for a minute to release the aroma.
Add the finely chopped mushrooms and cook, stirring occasionally, until they release their moisture and start to brown, about 5 -7 minutes. This is crucial for developing their meaty texture and deep flavour.

Once mushrooms are cooked add the remaining garlic, crushed peppercorns, chilli powder, salt, sugar, and cook for a few seconds.
Add sauce mixture prepared earlier and gently stir to combine. Bring the sauce to a gentle simmer and let it cook covered for 5 minutes or until it starts to thicken to glossy consistency.

5) Add Tofu and Simmer

Gently slide the silken tofu cubes into the simmering sauce. Stir very carefully to avoid breaking the tofu. Let it simmer gently for 2-3 minutes covered to allow it to absorb the flavours and set in the sauce.

Sprinkle chopped green onion and the mapo tofu is ready to serve!

side close up shot of vegan mapo tofu in a stir frying pan.

Ladle the Vegan Mapo Tofu over steamed rice. Drizzle with chili oil and garnish generously with chopped scallions. Serve it with sides like smashed cucumber salad or the stir fried broccoli.

side aerial shot of vegan mapo tofu served with rice in a white ceramic plate.

Hina’s Tried and True Tips

Don’t Fear the Ingredients: The Chinese ingredients are the soul of mapo tofu. If you can’t find them, a combination of regular chilli bean paste or the chilli bean sauce and a touch of miso might work.
Freshly Ground Sichuan Peppercorns: This makes all the difference for that authentic “mala” sensation. Trust me.
Don’t Go Overboard with Soy: Too much of soy sauce will alter the taste and the beautiful colour of Mapo Tofu.
Gentle Hands: Silken tofu is delicate. After adding it to the sauce, do not stir rigorously or too frequently.

What’s your favourite way to enjoy Tofu? Here are a few of my favourite tofu recipes – Teriyaki Tofu, Tofu Peanut Butter Ramen, and the Tofu Palak Paneer.

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