Vegan Mapo Tofu
This fiery vegan mapo tofu swaps traditional pork and fermented black beans for mushrooms and bold Sichuan spices while keeping all the tingly numbing heat of the original. It is a completely plant-based version of the iconic Chinese dish that is just as satisfying as the classic.
Silken tofu simmered in a spicy numbing Sichuan chili sauce with savory mushrooms for a stunning vegan meal.
Nutrition per serving
Ingredients
Main
Sauce
Instructions
Prepare the Tofu
Cut tofu into 1-inch cubes and let sit in a colander to drain for 10 minutes. Meanwhile toast Sichuan peppercorns in a dry pan over medium heat for 1 minute until fragrant then grind coarsely.
Fry the Aromatics
Heat oil in a wok or large skillet over medium-high heat. Add doubanjiang chili paste and fry for 1 to 2 minutes until the oil turns red and fragrant. Add garlic and ginger and cook for another minute.
Cook the Mushrooms
Add finely chopped shiitake mushrooms to the wok and cook for 4 to 5 minutes until they release their moisture and begin to brown. This gives the dish its meaty savory base flavor.
Simmer the Tofu
Pour in 1 cup of water or vegetable broth and add soy sauce. Carefully slide tofu cubes into the sauce. Simmer gently for 5 minutes being careful not to break up the tofu too much.
Finish and Serve
Sprinkle ground Sichuan peppercorns over the top and stir gently. The sauce should be glossy and coating the tofu. Serve immediately over steamed rice and garnish with sliced green onions.
Substitutions
Common mistakes
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