Vegan Mapo Tofu Recipe

Introduction

Experience the bold flavors of vegan Mapo Tofu, a classic Sichuan dish reimagined with shiitake mushrooms and soft tofu. This spicy, savory dish offers a perfect balance of heat, umami, and a hint of numbing Sichuan pepper, ideal for a comforting meal.

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 the stems from the shiitake mushrooms. Simmer the stems in 2 cups of water for 15 minutes to make a light mushroom broth. Strain the broth and set aside, discarding the stems. Dice the mushroom caps and set aside.
2. Step 2: Cut the soft tofu into 1-inch cubes. Cover the cubes with boiling salted water and let them steep for 15 minutes, then drain carefully.
3. Step 3: 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. Cook, stirring, until fragrant, about 1 minute. Add the minced garlic and grated ginger and let them sizzle briefly.
4. Step 4: Add the diced mushroom caps, soy sauce, toasted sesame oil, and finely ground Sichuan pepper to the skillet. Pour in 1 1/2 cups of the prepared mushroom broth and gently cook the mixture for 2 minutes.
5. Step 5: Carefully add the tofu cubes to the skillet. Shake the pan gently to distribute the sauce, using a wooden spoon to help without breaking the tofu.
6. Step 6: Drizzle in the dissolved corn- or potato starch while gently swirling the pan to incorporate. The sauce will thicken. Simmer the tofu in the sauce for another 2 minutes, adding a little mushroom broth if the sauce becomes too thick.
7. Step 7: Transfer the Mapo Tofu to a low bowl or platter and sprinkle with slivered scallions and cilantro sprigs for garnish. Serve hot.

Tips & Variations

• For extra heat, add more dried red peppers or a pinch of chili flakes according to your preference.
• If you can’t find fermented spicy broad bean paste, a mix of chili paste and miso can be a substitute, though the flavor will vary slightly.
• Use firm tofu if you prefer a denser texture, but handle gently to avoid breaking the cubes.
• Adjust the amount of Sichuan pepper to control the signature numbing effect.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid breaking the tofu and to maintain the sauce’s consistency. Add a splash of water or broth if it thickens too much during reheating.

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 work well, although shiitake adds the most depth of flavor due to its earthiness.

Is soft tofu different from silken tofu?

Yes, soft tofu has a slightly firmer texture than silken tofu, which is very delicate and would break apart too easily in this recipe.

Vegan Mapo Tofu Recipe

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★★★★★

4.9 from 73 reviews

A flavorful and spicy Vegan Mapo Tofu recipe featuring soft tofu and shiitake mushrooms simmered in a fragrant Sichuan-style sauce made with fermented black beans, spicy broad bean paste, and Sichuan pepper. This plant-based dish offers a perfect balance of umami and heat, ideal for lovers of authentic Asian cuisine.

• Author: Stella
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 3 to 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Sichuan, Chinese
• Diet: Vegan

Ingredients

Scale 1x2x3x

Mushroom Broth and Mushrooms

• 8 ounces shiitake mushrooms
• 2 cups water

Tofu Preparation

• 15 ounce block of soft tofu (do not use 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
• 1/2 cup slivered scallions, both white and green parts
• Cilantro sprigs, for garnish

Instructions

1. Prepare Mushroom Broth: Remove the stems from the shiitake mushrooms. Simmer the stems in 2 cups of water for 15 minutes to make a light mushroom broth. Strain the broth and discard the stems. Dice the mushroom caps and set them aside.
2. Prepare Tofu: Cut the soft tofu into 1-inch cubes. Cover the tofu cubes with boiling salted water and let them steep for 15 minutes. After steeping, drain the tofu carefully to avoid breaking the cubes.
3. Cook Aromatics and Mushrooms: Heat 3 tablespoons of vegetable oil in a wok or wide skillet over medium heat. Add the dried hot red peppers, fermented black beans, and fermented spicy broad bean paste. Cook while stirring until fragrant, about 1 minute. Then add minced garlic and grated ginger and allow them to sizzle briefly.
4. Simmer Sauce: Add the diced shiitake mushroom caps, soy sauce, toasted sesame oil, and finely ground Sichuan pepper to the wok. Pour in 1 1/2 cups of the prepared mushroom broth and gently cook the mixture for 2 minutes to combine flavors.
5. Add Tofu and Thicken Sauce: Carefully add the tofu cubes to the wok. Gently shake the pan and use a wooden spoon to distribute the sauce evenly without smashing the tofu. Drizzle the cornstarch mixture into the sauce while gently swirling the pan to incorporate. The sauce will begin to thicken. Simmer the tofu in the sauce for an additional 2 minutes. If the sauce becomes too thick, thin it with a little mushroom broth.
6. Garnish and Serve: Transfer the cooked tofu and sauce to a low bowl or platter. Sprinkle with slivered scallions and garnish with cilantro sprigs before serving.

Notes

• Do not use silken tofu as it may fall apart during cooking; soft tofu is ideal for this recipe.
• Be gentle when handling tofu to keep the cubes intact.
• If you prefer less heat, reduce the number of dried hot red peppers.
• Use fresh Sichuan pepper ground finely for authentic flavor and aroma.
• This dish pairs well with steamed white rice or noodles.
• Fermented black beans and broad bean paste can be found at Asian grocery stores or online.

Keywords: Vegan Mapo Tofu, Sichuan Tofu, Spicy Tofu, Vegan Chinese Recipe, Mapo Tofu Vegan, Shiitake Mushroom Tofu