Print

Vegan Mapo Tofu Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

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