Name: Vegan Mapo Tofu Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Sichuan
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

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Introduction

Vegan Mapo Tofu brings the bold, spicy flavors of Sichuan cuisine to your kitchen without any animal products. This hearty dish combines tender tofu with a savory mushroom broth and fragrant spices, perfect for a comforting meal.

A close-up top view of a black round pan filled with a rich tofu dish, showing large cubes of soft beige tofu mixed with small, diced mushrooms in a thick reddish-brown sauce, topped with bright green sliced scallions and a few whole dried red chilies scattered on the surface. The mushrooms add a chunky texture, while the sauce looks glossy and well-coated over all ingredients. The pan is set on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Remove stems from mushrooms. Simmer the stems in 2 cups of water for 15 minutes to make a light mushroom broth. Strain and reserve the broth, discarding the stems. Dice the mushroom caps and set aside.
Step 2: Cut tofu into 1-inch cubes. Cover with boiling salted water and let steep for 15 minutes, then drain.
Step 3: Heat vegetable oil in a wok or wide skillet over medium heat. Add dried red peppers, fermented black beans, and doubanjiang, stirring until fragrant, about 1 minute. Add garlic and ginger and let sizzle briefly.
Step 4: Add diced mushrooms, soy sauce, toasted sesame oil, and ground Sichuan pepper. Pour in 1 1/2 cups of the mushroom broth and cook gently for 2 minutes.
Step 5: Carefully add the tofu cubes to the pan. Gently shake the pan and use a wooden spoon to distribute the sauce without breaking the tofu.
Step 6: Drizzle in the starch slurry and swirl the pan gently to thicken the sauce. Simmer the tofu in the sauce for 2 more minutes, adding more mushroom broth if the sauce is too thick.
Step 7: Transfer the dish to a low bowl or platter. Sprinkle with slivered scallions and garnish with cilantro sprigs before serving.

Tips & Variations

Use fresh shiitake mushrooms for best flavor, but dried shiitake can be rehydrated and used if needed.
If you prefer less heat, reduce the number of dried red peppers or remove their seeds before cooking.
For a nuttier touch, sprinkle some toasted sesame seeds on top before serving.
Adjust the amount of doubanjiang according to your taste preference for spice and saltiness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce if it has thickened too much.

How to Serve

A white plate filled with a dish made of large, soft tofu cubes that are pale cream in color and slightly stained with a red spicy sauce. The tofu is mixed with a thick, chunky sauce that has a deep red color with bits of dark brown and orange, giving it a textured, oily look. Bright green chopped scallions are sprinkled generously on top, adding fresh color contrast. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use silken tofu instead of soft tofu?

Silken tofu is too delicate and may break apart during cooking. It’s best to use soft tofu to keep the cubes intact and hold up well in the sauce.

What can I substitute for fermented spicy broad bean paste (doubanjiang)?

If you can’t find doubanjiang, try using a mix of chili paste and miso paste for a similar umami and spicy flavor, though the taste won’t be exactly the same.