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Delicious vegan Mapo Tofu dish served with rice, featuring rich flavors and spices.

Vegan Mapo Tofu

A delightful and aromatic vegan dish that captures the beautiful flavors of Sichuan cuisine with soft tofu, shiitake mushrooms, and bold seasonings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 275
Ingredients Method Notes

Ingredients
  

For the Tofu and Sauce
  • 1 lb soft tofu Silken and creamy, providing a rich texture.
  • 2 tablespoons oil Avocado oil recommended; can use any oil.
  • 1 teaspoon chili oil Adds a spicy kick.
  • 1/2 teaspoon Sichuan peppercorns Adds a citrusy punch.
  • 1.5 tablespoons gochujang Korean chili paste for depth and sweetness.
  • 1 tablespoon ginger (chopped) Brings a fragrant note to the sauce.
  • 1 tablespoon garlic (chopped) Adds aroma and flavor.
  • 1.5 teaspoons chili bean sauce For its umami flavor.
  • 4 oz shiitake mushrooms (minced) Adds meaty texture and umami richness.
  • 1.25 cups water Forms the base of the sauce.
  • 1 teaspoon soy sauce Essential for savory touch.
  • 3/4 teaspoon sugar Balances heat with sweetness.
  • 1/4 teaspoon salt Enhances flavors.
  • 1 teaspoon sesame oil Adds depth and a toasty note.
  • 3 stalks green onion (chopped) Fresh garnish for serving.

Method
 

Preparation
  1. Optional: Boil water in a large pot and add cubes of tofu to warm water. Let it sit for 4 to 5 minutes, then remove and set aside.
  2. In a skillet, heat 2 tablespoons of oil and 1 teaspoon of chili oil over low-medium heat. Add Sichuan peppercorns and sauté for 1-2 minutes until fragrant.
Cooking
  1. Remove the pan from heat and take out the peppercorns (if desired). Add gochujang back to the pan and sauté for 1 to 2 minutes.
  2. Add chopped ginger, garlic, and chili bean sauce followed by minced mushrooms. Stir and increase heat to medium. Cook mushrooms for about 6 minutes.
  3. Add water, soy sauce, sugar, and salt. Stir well to combine. Adjust consistency with more water if needed.
  4. Mix 3 teaspoons of cornstarch with 2 tablespoons of water to create a slurry. Add the slurry to the pan and stir until sauce thickens.
  5. Gently toss in heated, soft tofu and simmer for about 2 minutes. Drizzle in sesame oil and turn off heat.
  6. Garnish with chopped green onions before serving.

Notes

To enhance the tofu's texture, use firm or extra-firm tofu instead of soft. Adjust spice level by modifying gochujang and chili bean sauce.