Vegetarian Mapo Tofu
Indulge in the bold, spice-forward flavors of Vegetarian Mapo Tofu, an irresistible Sichuan-inspired dish that brings comfort food to new heights. Featuring cubes of silky tofu bathed in a rich, umami-packed sauce made with doubanjiang (fermented broad bean paste), soy sauces, and aromatic Sichuan peppercorns, this recipe delivers all the signature heat and depth of traditional mapo tofu—without the meat. A touch of red pepper flakes adds an extra kick, while garlic, ginger, and green onions infuse it with tantalizing fragrance. Thickened to perfection with a cornstarch slurry, the sauce clings lovingly to each bite, creating a luscious texture. Serve this dish over steamed rice or grains for a satisfying and wholesome meal that's high in flavor but simple to prepare in just 35 minutes. Perfect for fans of Asian cuisine and spice lovers alike, this vegetarian version of mapo tofu is destined to be your new go-to!
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Recipe Information
Ingredients
- 400 g silken or firm tofu
- 250 ml vegetable broth
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 1 tablespoon ginger
- 3 cloves garlic
- 2 stalks green onions
- 2 tablespoons doubanjiang (fermented broad bean paste)
- 1 tablespoon silken or fermented black beans (optional)
- 1 teaspoon Sichuan peppercorns
- 1 teaspoon red pepper flakes
- 1 teaspoon sugar
- 1 teaspoon sesame oil
Instructions
Dice the tofu into 1-inch cubes.
In a small bowl, mix the cornstarch with 2 tablespoons of water to make a slurry and set aside.
Mince the ginger and garlic. Chop the green onions, keeping the white and green parts separate.
In a large non-stick pan or wok, heat the vegetable oil over medium heat.
Add the ginger, garlic, and the white parts of the green onions, sautéing for about 30 seconds until fragrant.
Add the doubanjiang and stir-fried fermented black beans if using. Cook for another minute.
Add the vegetable broth, light and dark soy sauces, Sichuan peppercorns, and red pepper flakes. Stir to combine and bring to a simmer.
Gently add the tofu cubes into the pan, stirring gently to coat with the sauce. Let it simmer for 5-7 minutes, allowing the flavors to infuse.
Stir the cornstarch slurry again and pour it into the pan, gently stirring until the sauce thickens.
Sprinkle the sugar and sesame oil, giving a final gentle stir.
Garnish with the green parts of the green onions and an extra sprinkle of ground Sichuan peppercorns if desired.
Serve immediately over steamed rice or your choice of grains.
Nutrition Facts
Calories |
874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 23.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5272 mg | 229% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 13.9 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 550 mg | 42% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1550 mg | 33% | |
*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.
