Vegan Mapo Tofu
Indulge in the rich and fiery flavors of Vegan Mapo Tofu, a plant-based twist on the classic Sichuan dish that’s sure to tantalize your taste buds. This recipe features tender cubes of firm tofu and finely chopped shiitake mushrooms, simmered in a savory sauce made with doubanjiang (fermented broad bean paste), soy sauce, and a fragrant blend of garlic, ginger, and Sichuan peppercorns. Perfect for spice lovers, this dish offers bold, umami-packed flavor with just the right touch of heat. Thickened with a silky cornstarch slurry and finished with a drizzle of sesame oil, this vegan version is both comforting and restaurant-worthy. Serve it hot over steamed rice and garnish with fresh green onions for a satisfying, wholesome meal that’s ready in just 35 minutes! This easy vegan Chinese recipe is the ultimate weeknight dinner, bringing the tastes of Sichuan cuisine straight to your kitchen.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 400 grams Firm tofu
- 150 grams Shiitake mushrooms
- 2 tablespoons Neutral oil (like vegetable or canola)
- 4 Garlic cloves
- 1 tablespoon Ginger
- 1 teaspoon Sichuan peppercorns
- 2 tablespoons Doubanjiang (fermented broad bean paste)
- 2 tablespoons Soy sauce
- 1 cup Vegetable broth
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 Green onions
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
Instructions
Drain the tofu and cut it into 1-inch cubes. Set aside.
Clean and finely chop the shiitake mushrooms. Mince the garlic and ginger. Thinly slice the green onions, keeping the white and green parts separate.
In a large pan, heat the neutral oil over medium heat. Add the Sichuan peppercorns and sauté for about 30 seconds until fragrant.
Add the minced garlic, ginger, and the white parts of the green onions to the pan. Sauté for 1-2 minutes until aromatic.
Add the chopped shiitake mushrooms and sauté for another 3-4 minutes until they are slightly golden and softened.
Stir in the doubanjiang and cook for 1 minute to release its flavors.
Pour in the soy sauce and vegetable broth, and bring the mixture to a simmer.
Gently add the tofu cubes to the pan, stirring carefully to avoid breaking them apart. Simmer for about 5 minutes.
In a small bowl, mix the cornstarch with water to create a slurry. Pour this mixture into the pan to thicken the sauce, stirring gently.
Allow the mixture to simmer for another 2-3 minutes until the sauce is thickened to your desired consistency.
Stir in the sesame oil and salt, adjusting the seasoning to taste.
Garnish with the green parts of the green onions and serve hot over rice or as desired.
Nutrition Facts
Calories |
305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1091 mg | 47% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 3.2 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 713 mg | 55% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 549 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
