Vegan Mapo Tofu

Delight in the bold and fiery flavors of Vegan Mapo Tofu, a plant-based twist on the classic Sichuan dish. This recipe swaps the traditional minced meat for earthy shiitake mushrooms, creating a rich, umami-packed combination that perfectly complements the silky cubes of firm tofu. Infused with the signature numbing heat of toasted Sichuan peppercorns and the savory depth of doubanjiang (fermented broad bean paste), this dish offers an authentic taste of Chinese cuisine in a vegan-friendly form. A thick, glossy sauce ties everything together with hints of garlic, ginger, and sesame oil, making it irresistibly flavorful. Ready in just 35 minutes, this Vegan Mapo Tofu is ideal for weeknight dinners and pairs beautifully over steamed rice for a comforting, spicy, and satisfying meal.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Drain the tofu and cut it into 1-inch cubes. Set aside.

Step 2

Clean and finely chop the shiitake mushrooms. Mince the garlic and ginger. Thinly slice the green onions, keeping the white and green parts separate.

Step 3

In a large pan, heat the neutral oil over medium heat. Add the Sichuan peppercorns and sauté for about 30 seconds until fragrant.

Step 4

Add the minced garlic, ginger, and the white parts of the green onions to the pan. Sauté for 1-2 minutes until aromatic.

Step 5

Add the chopped shiitake mushrooms and sauté for another 3-4 minutes until they are slightly golden and softened.

Step 6

Stir in the doubanjiang and cook for 1 minute to release its flavors.

Step 7

Pour in the soy sauce and vegetable broth, and bring the mixture to a simmer.

Step 8

Gently add the tofu cubes to the pan, stirring carefully to avoid breaking them apart. Simmer for about 5 minutes.

Step 9

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.

Step 10

Allow the mixture to simmer for another 2-3 minutes until the sauce is thickened to your desired consistency.

Step 11

Stir in the sesame oil and salt, adjusting the seasoning to taste.

Step 12

Garnish with the green parts of the green onions and serve hot over rice or as desired.

Nutrition Facts

Serving size	(978.6g)

Amount per serving	% Daily Value*
Calories	980.2

Total Fat 66.0g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 6.6g
Cholesterol 0mg	0%
Sodium 4584.7mg	0%
Total Carbohydrate 61.4g	0%
Dietary Fiber 15.5g	0%
Total Sugars 14.7g
Protein 58.5g	0%

Vitamin D 27IU	0%
Calcium 727.6mg	0%
Iron 9.9mg	0%
Potassium 1825.2mg	0%

*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.

Source of Calories

Fat: 55.3%

Protein: 21.8%

Carbs: 22.9%